Boston Cream Dessert Cups

Boston Cream Dessert Cups

17
KarenM 1

"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

2 h 40 m servings 270 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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 foll...

Most helpful critical review

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

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 foll...

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 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!

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

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.

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

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...

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

Made the recipe exactly as it's printed and it turned out great! Very easy and very good. They were a big hit at the super bowl party!