Boston Cream Dessert Cups

Boston Cream Dessert Cups

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."

Ingredients 2 h 40 m {{adjustedServings}} servings 270 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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Sturdy Whipped Cream Frosting

This frosting tastes delicate but holds up well at room temperature.

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Reviews 17

  1. 23 Ratings


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.


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!


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!