Individual Cream Cheese Desserts for Your Wedding

Try these individual Cream Cheese Desserts for your Wedding. Single serve desserts are very trendy right now, and make serving a crowd a snap.

The trend to single serve desserts not only gives your guests choices, it’s also economical.

Weddings can get pricey, so any ideas to save money, yet not look cheap, are very welcome.

Pencil a Food Prep Party into your Wedding Planner and this won’t seem like just another huge job.

We’ve shared Single Serve Frozen Fruit Cups and the best large pan Wedding Potatoes ever, and today we’ve got a line up of delicious mini Cream Cheese Desserts.

Individual Cream Cheese Desserts

Supplies for any of these recipes:

• Large food prep mixing bowls*, spoons, and spatulas. We usually have our food prep parties at our Church’s Social Hall, and the cabinets are full of the basic supplies for large recipes. But these bowls are a must in any kitchen, plus the lids make a multi step dessert easier.
• Individual disposable portion bowls with lids*. We like these because they’re compostable, and the white paper? Just seems wedding-ish. The price is comparable. These stack well for freezing or refrigeration. If you want classy, try these square cups*. Another option is this 5.5 oz. deli container*. They’re recyclable, economical and have available matching lids.
• Large disposable trays* for stacking the desserts for the freezer or refrigerator. They’re classy enough to go straight to the serving table or for servers to carry around.
• If the desserts need more protection from spills than the serving trays provide, use boxes like these*. Ask at your supermarket for empty tin can tray-boxes to save buying these.

Use our affiliate links* to order your supplies online and save time. The prices are about the same as your local restaurant supply stores. (And the same price as if you find your own links.)

Refrigerated Cream Cheese Dessert Prep

• Place a layer of dessert cups on a tray.
• Add the crust crumbs to each cup and tamp down. Refrigerate the trays as you go so the crusts can set up.
• Get out the first tray for the next step. Add the cream cheese filling layers and refrigerate again.
• Start with the first trays again and add the garnishes if desired. Some garnishes will be added on the day of serving.
• Add the lids, stack the trays and freeze or refrigerate until serving time.
• These recipes make 50 individual 5 ounce desserts. If you use the square dessert cups, layer the desserts like a parfait.

Recipes:

We tried to make these recipes as accurate as possible, but if you discover some mistakes, please let us know, so we can correct it for the next people who want to try them.

Raspberry Cheese Cake Dessert

Crust:

• 2 cups butter, melted
• 10 cups Oreo cookie crumbs. Buy as cookie pieces* or just the crumbs*.

Directions:

• Whisk together well.
• Measure 1/4 cup of the crumb mixture into each of 50 cups.
• Tamp the crumbs with a spoon.
• Chill.

Filling:

• 3 – 14 ounce (56 ounces) cans sweetened condensed milk or 2 cups sugar
• 5 – 8 ounce (40 ounces) cream cheese, softened
• 32 ounces Cool Whip, defrosted
• 1 cup sour cream
• 1/4 tsp. salt

Directions:

• If you have a large mixer, use the electric mixer to cream the cream cheese.
• Add the sweetened condensed milk and sour cream.
• Fold in the Cool Whip by hand. (Whipping it decreases the volume.)
• Divide the mixture into the desert dishes. Use an ice-cream ball scoop to drop the creamed mixture into the cups, then smooth with a frosting knife or small spatula. If you want a swirled look, or for layering, put the mixture into a large frosting bag and squeeze into the cups.
• Cover and chill, or garnish, cover and chill.

Garnish Ideas:

• Fresh raspberries and mint leaves
• Oreo crumbs topped with fresh raspberries
• Fresh raspberries and grated chocolate or chocolate syrup drizzles.
• Raspberry sauce* swirled into the creamed mixture with a skewer.

Mocha Cheese Cake Dessert

Crust:

• 2 cups butter, melted
• 10 cups Oreo cookie crumbs. Buy as cookie pieces* or just the crumbs*.

Directions:

• Whisk together well.
• Measure 1/4 cup of the crumb mixture into each of 50 cups.
• Tamp the crumbs with a spoon.
• Chill.

Filling:

• 3 – 14 ounce (56 ounces) cans sweetened condensed milk
• 5 – 8 ounce (40 ounces) cream cheese, softened
• 40 ounces Cool Whip, defrosted
• 5 tsp. instant coffee dissolved in 1 cup hot water
• 1 1/4 cup Hershey’s chocolate syrup

Directions:

• If you have a large mixer, use the electric mixer to cream the cream cheese.
• Add the sweetened condensed milk, coffee and chocolate syrup.
• Fold in the Cool Whip by hand. (Whipping it decreases the volume.)
• Divide the mixture into the desert dishes. Use an ice-cream ball scoop to drop the creamed mixture into the cups, then smooth with a frosting knife or small spatula. If you want a swirled look, or for layering, put the mixture into a large frosting bag and squeeze into the cups.
• Cover and chill, or garnish, cover and chill.

Garnish Ideas:

• Grated chocolate
• Chocolate syrup swirled into the creamed mixture with a skewer.
• Oreo cookie pieces with chocolate syrup drizzles

Key Lime Cheese Cake Dessert

Crust:

• 2 cups butter, melted
• 10 cups graham cracker crumbs*
• 2 cups sugar

Directions:

• Whisk together well.
• Measure 1/4 cup of the crumb mixture into each of 50 cups.
• Tamp the crumbs with a spoon.
• Chill

Filling:

• 3 cups Nellie and Joe’s Key Lime Juice or equivalent fresh squeezed key lime juice
• 5 – 14 ounce (56 ounces) cans sweetened condensed milk
• 5 – 8 ounce (40 ounces) cream cheese, softened
• 40 ounces Cool Whip, defrosted

Directions:

• If you have a large mixer, use the electric mixer to cream the cream cheese.
• Add the sweetened condensed milk.
• Slow the mixer way down to incorporate the key lime juice. Add more juice if you need more flavor.
• Fold in the Cool Whip by hand. (Whipping it decreases the volume.)
• Divide the mixture into the desert dishes. Use an ice-cream ball scoop to drop the creamed mixture into the cups, then smooth with a frosting knife or small spatula. If you desire a swirled look, put the mixture into a large frosting bag and squeeze into the cups.
• Cover and chill, or garnish, cover and chill.

Garnish Ideas:

• Thin slices of key lime peel, twisted.
• A dollop of whipped cream and shredded key lime peel sprinkles.

Black Forest Parfaits

Crust:

• 2 cups butter, melted
• 10 cups Oreo cookie crumbs. Buy as cookie pieces* or just the crumbs*.

Directions:

• Whisk together well.
• Measure 2 tablespoons of the crumb mixture into each of 50 cups.
• Add filling, and another layer of the above.
• Finish with another layer of filling.

Filling:

• 3 – 14 ounce (56 ounces) cans sweetened condensed milk
• 5 – 8 ounce (40 ounces) cream cheese, softened
• 32 ounces Cool Whip, defrosted
• 1 cup sour cream
• 3 cans cherry pie filling

Directions:

• If you have a large mixer, use the electric mixer to cream the cream cheese.
• Add the sweetened condensed milk and sour cream.
• Fold in the Cool Whip by hand. (Whipping it decreases the volume.)
• Place the filling into a large frosting bag to squeeze the layers into the cups.
• After each layer of filling add 1 tablespoon of cherry pie filling.
• Cover and chill, or garnish, cover and chill.

Garnish Ideas:

• Maraschino cherry and chocolate syrup drizzles
• Cherry pie filling swirled into the creamed mixture with a skewer, then grated chocolate curls or cookie pieces.
• Oreo cookie pieces with chocolate syrup drizzles, topped with a maraschino cherry.

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