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 


Triple Chocolate Decadence

1 – 18.2 oz. Pkg. Devil’s food cake mix
1-8 oz. Pkg. First Quality Instant Chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Easy Cream Cheese Danish

2 (10 oz) cans refrigerated crescent roll dough
2 (8oz) pkg’s cream cheese, diced
3/4 cups white sugar
1 1/2 tsp. lemon juice
1 tsp. First Quality Imitation Vanilla
2 tsp. sour cream
1 Cup confectioners sugar
1 T milk
1 T butter, Softened

1. Pre-heat oven to 350◦. Lightly grease a 9×13 baking dish.
2. Line bottom of baking pan with 1 can crescent rolls. Pinch all seams together to seal.
3. In a large bowl, mix together cream cheese, white sugar,lemon juice, FQ imitation vanilla and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
4. Bake in preheated oven for 20 to 30 minutes,
5. In a small bowl, stir together confectioners sugar, milk and butter. After Danish has cooled, drizzle with icing.