Quick & easy cheesecake popcorn cups

Sweet, creamy cheesecake – in popcorn form!
These little cups of deliciousness are a terrific snack for both kids and adults.

After the success of Rosh Hashanah’s apple and honey popcorn, I decided to create cheesecake popcorn for Shavuot. Everyone loves popcorn, right? Well, my daughter Kipper does, and she’s my main target audience for sweet things.

She also loves cheesecake, so I was fairly confident that these would go over well. 

Cute cups of corn!

The cheesecake popcorn didn’t disappoint. I scooped it into cute little cups for serving, as the mixture was quite sticky, so it naturally formed clusters. It’s also quite sweet and rich so a small cupful was just about the right size serving – both kids and adults agreed on this. 

The cheesecake mixture does take away some of the natural ‘crunch’ of the popcorn, but it made up for it with delicious flavour. However you do need to eat these within about 24 hours, otherwise they go a bit too soggy. Still, eating them up quickly is unlikely to be a major problem.

Zesty flavourings

I flavoured these with vanilla and cinnamon, but you could also add lemon zest, nutmeg, or whatever flavourings you associate with cheesecake. I’m sure the popcorn would still be lovely.

Now I need to spend the summer concocting a popcorn recipe for Succot…

Sweet, creamy cheesecake - in popcorn form! These little cups of deliciousness are a perfect snack for both kids and adults. Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Of course you do! Click here to sign up. (I’ll never pass on your email address to anyone.)

Cheesecake Popcorn Cups

Course Dessert, Snack
Cuisine jewish, Vegetarian
Keyword cheese, popcorn
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 197kcal
Author Helen

Ingredients

  • 75 g popcorn kernels (approx. ½ cup, or use approx. 7 cups of readymade plain popcorn and skip step 1 below)
  • 125 g sugar (½ cup + 1 tbsp)
  • 35 g butter (scant ¼ cup)
  • 65 ml milk (¼ cup + 1 tbsp)
  • 150 g cream cheese (⅔ cup)
  • Few drops vanilla essence
  • Pinch cinnamon

Instructions

  • Pop the popcorn kernels using an air popper or your preferred method. Set aside.
  • Place the sugar, butter and milk in a saucepan and heat on a medium flame until melted. Bring to the boil and cook, stirring constantly for 3 minutes. Remove from the heat.
  • Beat in the cream cheese, vanilla and cinnamon, and mix well to give a smooth mixture. Allow to cool slightly for a few minutes.
  • Pour over the prepared popcorn and mix well to coat.
  • Divide the popcorn between 8 paper cases or ramekins. Place in the fridge to cool fully and set, for 1-2 hours.
  • Eat straightaway, or within 24 hours.

Notes

Approx. per serving: 197 calories, 11g fat, 2g protein, 24g carbs

If you’re after more Shavuot recipe ideas, take a look at this list of the best prepare-ahead recipes for easy Shavuot entertaining.
Savoury Shavuot recipes include: Smoked salmon dauphinoise, parsley-crusted salmon, cheese & herb scones, smoked mackerel and avocado pate, and tagliatelle with garden herb pesto.
Sweet recipes include: Mini berry cheesecakes, blueberry & sweet cheese lokshen kugel, raspberry cheesecake mousse, inside-out cheesecake cookies, ice-cream puffs, strawberry mascarpone tarts, and biscoff cheesecake dip.

I’m linking this recipe up with the following food blog events:
Treat Petite (hosted by Cakeyboi and co-organised by The Baking Explorer) which is on the theme of ‘fit for a Queen’. Love Cake is after no-bake treats, so these popcorn cups definitely qualify. 
As they’re made for Shavuot, I’m adding them to the Food Year Link Up.
And last but not least CookBlogShareTastyTuesdaysRecipe of the Week, and Brilliant Blog Posts. Phew!

    

21 Comments:

  1. Wow these sound dangerously moreish! Thanks for entering into Treat Petite.

  2. These would really satisfy my savoury tooth – i love cheesy popcorn! Thanks for taking part in Treat Petite.

  3. I am going to be having a go at making these.We nibble on popcorn quite often, and usually sprinkle it with cheese and dried onion or sometimes(not often) coat it in a sticky toffee sauce.

    A cheesecake coating would go down very nicely indeed! Thank you for sharing.

    xx

  4. Popcorn AND cheesecake, wow, what a combo! I’ll be showing these to encourage the Mr to make them for our movie nights 🙂 #foodyearlinkup

  5. hijackedbytwins

    I love popcorn and cheesecake, I can imagine how good this popcorn is! Thank you for sharing with #CookBlogShare x

  6. They look amazing! So So yummy I love anything with cheese on it haha! xx

  7. This looks sooooo good, I can’t see it being a problem that it goes too soggy after 24 hours as I doubt it would last that long! I’m off to take a look at the apple and honey popcorn now as that sounds delicious too.

  8. What a lush idea, I’ve never seen cheesecake popcorn before but really want to try this now:-)

  9. Obsessed with popcorn, love these!

  10. Popcorn AND cheesecake? That sounds heavenly and definitely something my pregnant belly wants to eat.

  11. Fuss Free Helen

    What a fantastic idea, I am wondering if the use of the pop corn to bulk it out means you can have more?

    • I should expect so 🙂
      To be honest, it’s pretty rich, so a little cupful is about right. Although you can just wait five minutes and then have another one.

  12. This looks delicious! I would never have thought of putting cream cheese with popcorn but now I want to try it!

  13. My daughter would love this with the popcorn! What great recipe for summer. Happy recipe testing for Succot!

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