Combine the crushed graham cracker crumbs in a bowl.
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Add the melted butter and ¼ cup sugar.
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Stir to combine.
Add the crumbs to the bottom 8 dessert cups.
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Press firmly on the bottom using a tart tamper or the back of a spoon.
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Place the dessert cups in the refrigerator to chill while you prepare the filling.
In the bowl of a stand mixer, add the cream cheese.
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Beat until very soft.
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Then add the milk starting with ½ cup at first and then add the remaining milk.
> Store the leftover cheesecakes with the, Cool Whip, in the refrigerator for up to 5 days. > This recipe does not stand up to freezing.
– Make sure the cream cheese is at room temperature so it whips up nice and smooth. – Use the paddle attachment to begin with, but then switch over to the whisk attachment when you add the pudding mix.