Cheesecake Cupcakes


 1 Pkg First Quality Sugar Free No Bake Cheesecake Mix


1 C Sour cream
¼ C sugar
1 t vanilla extract

Kiwi or strawberry slivers, fruit topping or jam, blueberries or raspberries, for garnish


1. Preheat the oven to 325◦F. Line 24 regular muffin cups with paper cupcake liners.

2. In a large mixing bowl, follow directions for SF NB Cheesecake and  mix well.

3. Fill the cups about half full with batter.

4. Make the topping:  Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon about a teaspoon on top of each cupcake and put in the oven for 5 minutes to glaze.

5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with the slivers of freshly cut seasonal fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temp.

Makes 2 dozen 


Strawberry Delight

Serves: about 16   

1 Large angel food cake
One 8 oz. package cream cheese, softened
One – 14oz. can sweetened condensed milk, regular or fat free
Two – 10oz. pkg’s frozen sweetened, halved strawberries, thawed (or you can use fresh strawberries)
1 pkg First Quality Strawberry Mousse Mix


1. Cut the angel food cake into cubes about the size of a walnut. In a small mixing bowl, combine the cream cheese and sweetened condensed milk, mixing until smooth and completely blended.

2. Prepare the Strawberry Mousse mix as directed on package. Set aside until ready to use.

3. To assemble: In a trifle bowl (or glass bowl), layer half the angel food cake cubes, strawberry mousse mix, and strawberries. Repeat, layering the remaining ingredients, ending with strawberry mousse and strawberries.