Besides, with Valentines Day just around the corner, you need this dessert idea!
Enjoy a look back to two years ago...
A Quick Cheesecake Dessert: Cheesecake Cupcakes
Time is a premium commodity here in the Midwest.
|The South Dakota Badlands in the winter. I love living here :)|
Between deadlines and a son moving, last week was crazy. Throw in the AFC Divisional Championship, and I needed a quick dessert to share here and with our friends at our church's evening service Sunday night.
Deadlines? Two books are in process right now. One due out from Love Inspired Historical in September, and then another from Revell coming in March 2016.
Son moving? Our youngest started an eight month internship on the other side of the state today. He drove from the Black Hills to Brookings on Wednesday, and the another son and I made the trip (and back) with a van full of his stuff on Friday. On Thursday we had a blizzard. It wasn't too bad on the west side of the state, but the east side was like something out of a Laura Ingalls Wilder book. And like Pa Ingalls, we traveled between storms.
And the AFC Championship? Broncos against the Colts. We'll know the outcome of the game by the time you read this!
So where do you go to find a quick recipe? I asked my daughter if she had any ideas, and she pointed me to Pinterest.
And this was NOT a Pinterest fail!!!
Beautiful and delicious!
There really isn't a recipe for this.
You need no-bake cheesecake mix, and either chocolate sandwich cookies or peanut butter cups. I used both since I made a double batch.
Line muffin tins with paper liners. Place a cookie or a peanut butter cup in the bottom of each one, reserving a few cookies or one peanut butter cup for the topping.
Mix the no-bake cheesecake according to the package directions. Don't make the graham cracker crust, though. Save that for later.
Spoon some of the cheesecake batter into each muffin cup.
Now, for the cookie cheesecakes, take those reserved cookies and crush them. Sprinkle the crushed cookies on top of the cupcakes.
For the peanut butter cup ones, Sprinkle some of the graham cracker crust crumbs on top. Then take the reserved peanut butter cup, mince into small pieces, and sprinkle it on top of the graham cracker crumbs.
Put them in the refrigerator to cool. Or if you live in the north, use your extra winter cooler (aka, your garage). Wait a few hours before serving. One batch makes 14-16 cupcakes.
These quick cupcakes were perfect for a busy weekend. Delicious, impressive looking and fun.
Did I mention delicious?
Is your life as busy as mine is right now? Tell us about it!