Boston Cream Dessert Cups Recipe -
Boston Cream Dessert Cups Recipe

Boston Cream Dessert Cups

Recipe by  

"This is a mini version of Boston Cream Pie. They are really easy to make and they are great to bring to parties, cookouts, Christmas, Thanksgiving, and the Super Bowl. I never have leftovers."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    2 hrs 40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
  2. Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
  3. Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
  4. Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2010

I am giving only 4 stars because although these taste wonderful the resulting dessert is not like Boston Cream Pie. They are more of a vanilla flavored cheese cake with chocolate topping. I followed the recipe to the tee, so it is not that I altered it in any way. I was just disappointed that they were not what I'd expected, as I love Boston Cream Pie. Boston Cream Pie does not contain any cream cheese, which should have given me a huge clue that these would not taste like it. One of the reviewers posted that these do taste like Boston Cream Pie so I took a chance. I will make these again, as they are easy to make and do have a great flavor, especially if you are a cheese cake fan, which I am. These would make a great addition to a buffet or appetizer type meal since they are individual servings, easy to handle and eat. But I do think the name of the recipe should be changed to a more appropriate one.

Most Helpful Critical Review
Mar 04, 2012

Not quite what I was expecting. These were OK, but not great.

Feb 01, 2010

I have a diabetic husband and to reduce sugar and fat use fat free cream cheese and sour cream and use sugar free pudding. Pillsbury also makes a reduced sugar frosting. This is my recipe that made it as a finalist in Betty Crockers Mix It Up With Betty Cookie Contest. They are very yummy and don't last long in my house!

Feb 08, 2010

Made this for Superbowl party and everyone loved them. Did get a hint to use graham cracker for the bottom instead of sugar cookies. But a great simple recipe!

May 04, 2010

Although I didn't think it tasted like Boston Cream Pie, it was delicious! My family loved it! Once mine cooled, it did sink in the middle...any ideas as to what I did wrong?? J.B.

May 01, 2012

This was scrumptious! The closest thing I've ever made to a REAL cheese cake!

May 10, 2010

this is a great dessert.. I followed the recipe except I made it in a 11 x 13 pan.

May 25, 2010

These were good and pretty cute. I removed the cupcake wrapper before serving. I used fat free cream cheese and sour cream and they were still very rich. The only thing I may change next time is using something different in place of the canned frosting like maybe a ganache or something. Not only do I think it would improve the taste, my frosting kind of got runny after sitting in the fridge. Thanks for the recipe.


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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