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Grab & Go Freezer Cheesecakes

1 review
Total Time
Prep: 20 min. + freezing

By Taste Of Home Editorial Team

Recipe by Kristyne Mcdougle Walter, Lorain, Ohio

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on May 17, 2024

I love the elegant serving style of individual cheesecakes. I never have to worry if surprise guests stop by because these can be pulled from the freezer in a flash. They’re also a blue ribbon-winner at our local county fair! —Kristyne Mcdougle Walter, Lorain, Ohio

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Test Kitchen Approved

Grab & Go Freezer Cheesecakes

Contest Winner
1 review
Prep Time 20 min
Yield 2 dozen

Ingredients

  • 1 package (8.8 ounces) Biscoff cookies
  • 6 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • FILLING:
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
  • Sweetened whipped cream, optional
Text Ingredients

Directions

  1. Pulse cookies in a food processor until fine crumbs form. Add butter, sugar and salt; pulse just until combined. Press mixture gently onto bottoms of 24 foil-lined muffin cups.
  2. For filling, beat cream cheese in a large bowl until smooth. Add sugar, sour cream, lemon juice and vanilla. Fold in whipped topping. Spoon over crusts; freeze until firm, at least 6 hours.
  3. Transfer to freezer containers; return to freezer. To use, thaw in refrigerator for 30 minutes before serving. If desired, top with whipped cream and additional cookies.

Nutrition Facts

1 cheesecake: 181 calories, 12g fat (8g saturated fat), 25mg cholesterol, 132mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 2g protein.

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