Cookie Cheesecake Cups
Cheesecake filling built from powder and cold water, layered with crushed sandwich cookies in a mug.
- calories
- 430
- weight
- 3.2 oz
- cal / oz
- 134
- protein
- 5 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- 120 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- No cook
- Car camping
- Basecamp
- Backpacking
- Canoe / raft
- Vegetarian
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Cheesecake pudding mix | 1 small box (about 3.4 oz) | instant, not cook-and-serve |
|---|---|---|
| Powdered whole milk | 1/2 cup | replaces the cream cheese and cream |
| Powdered heavy cream or coconut milk powder | 3 tbsp | this is the fat that makes it read as cheesecake |
| Powdered sugar | 2 tbsp | |
| Citric acid or powdered lemonade mix | 1/4 tsp | stands in for lemon juice |
| Vanilla powder | 1/4 tsp | or a few drops of extract in a dropper bottle |
| Sandwich cookies | 12 cookies | crushed, cream filling left in |
| Cold water | 120 ml |
Method
- Crush the cookies in their bag before you leave the tent. Coarse chunks, not dust.
- Put the pudding mix, milk powder, cream powder, sugar, citric acid, and vanilla in a quart freezer bag.
- Add 120 ml of cold water. Press the air out, seal, and knead the bag for two minutes until there are no dry pockets.
- Let it stand five minutes. It will firm up from pourable to spoonable.
- Spoon a layer of cookie crumbs into a mug, then a layer of the filling, and repeat. Finish with crumbs.
- Eat it as is, or set the mugs in a cold creek for ten minutes if you want it stiffer.
The original is cream cheese and whipped cream, neither of which survives a day in a pack. Instant cheesecake pudding plus milk powder does the same job: the pudding’s starch sets cold, and the added cream powder puts the fat back so it tastes rich instead of chalky. Citric acid replaces the lemon juice and does the tang that makes cheesecake taste like cheesecake rather than sweet paste.
Water ratio matters more than anything else here. At 120 ml for two servings it sets thick enough to layer; go past 150 ml and you have a drink. Mix in the bag, not the mug, so you can knead out the lumps without a whisk.
Packing
Dry mix in one bag, crushed cookies in another. Cookies go on top of the food bag or you get powder.
Variations
- Freeze-dried raspberries crushed into the crumb layer cut the sweetness.
- In winter, pack the mugs in snow for fifteen minutes and it sets like a real chilled dessert.
- Skip the mugs and eat it straight from the bag if you are counting dishes.
https://www.matprat.no/oppskrifter/gjester/oreo-dessert