Cupid Cheesecake for Two

Cupid Cheesecake for Two

Prep Time

20 minutes

Cook Time

60 minutes


Cupid Cheesecake for Two

A chocolate cookie crust is the perfect holder for this extra-creamy cream cheese filling. Raspberries top it off beautifully!

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


When measuring biscuit and baking mix, gently spoon mix into nested (dry) measuring cup/s. Using a metal spatula or straight-edged knife, level off the top.

You can find small springform pans in most gourmet kitchen stores or catalogues.

Follow these guidelines for freezing cheesecakes to ensure optimum freshness and flavor: After baking the cheesecake, let it cool completely.
Leave cheesecake in the springform pan to avoid crushing.
Wrap the cheesecake tightly with plastic wrap or heavy-duty foil; place in resealable plastic bag.
Freeze up to 3 months at 0°F or less.
To thaw, place wrapped cheesecake in the refrigerator for 4 to 6 hours.
Garnish cheesecake after it is thawed.


  • CHOCOLATE COOKIE CRUST: 1/2 cup butter or margarine
  • 2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • VERY VANILLA FILLING: 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • GARNISH: 1 pint fresh raspberries or strawberries, rinsed and dried


  • 1 PREPARE CRUST: In medium bowl, microwave butter on High for 30 seconds or until melted. Stir in Pioneer Biscuit & Baking Mix, sugar and cocoa. Press into bottom and up the sides of four 5- or 6-inch springform pans.
  • 2 Bake at 350°F for 10 minutes. Cool on rack; set aside. Reduce oven temperature to 325°F.
  • 3 PREPARE FILLING: In mixer bowl, beat softened cream cheese until fluffy. Add sugar; beat until creamy. Add eggs one at a time, beating to combine after each addition. Add vanilla and salt; beat on low speed until smooth. Divide evenly into four prepared crusts.
  • 4 Bake at 325°F for 30 minutes or until almost set in center. During baking, place a pan of water on the oven rack below the cheesecakes. Cover cheesecakes loosely with aluminum foil.
  • 5 After baking, turn off the oven and let cheesecakes stand in the oven for 30 minutes. Remove from oven and cool on rack. Chill until serving time.
  • 6 Just before serving, remove from springform pans. Place on serving plates; garnish with berries. Makes 4 mini-cheesecakes or 8 servings.


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