Cooking Instructions
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Step 1
First, make the simple whipped cream. Combine the
Heavy Cream (2 cups)
and
Powdered Confectioners Sugar (2/3 cup)
in a large bowl and use a hand mixer to whip it up completely into a stiff but airy whipped cream. It takes a few minutes but it will happen, so be patient. Set it aside and make the pudding next.
Step 2
Whisk the
Instant Butterscotch Pudding Mix (1 box)
,
Half and Half (1/2 cup)
, and
Cream Soda (1/2 cup)
together in a bowl and let it sit for 5 minutes. Then beat in the
Cream Cheese (1 cup)
.
Step 3
Finally, switch to a spatula and fold in two cups of the whipped cream until it becomes like a thick, rich mousse. Let it chill in the refrigerator for an hour to develop flavor and firm up a little.
Step 4
When the hour is up, it's time to assemble. First, quickly stir the
Graham Cracker Crumbs (3/4 cup)
,
Dark Brown Sugar (1 tsp)
and melted
Butter (2 Tbsp)
together to make the crust. Then I love using glass mugs for this recipe so that it's like a butterbeer drink. Whatever size you decide to use, evenly distribute the crust mixture in the bottom of each mug.
Step 5
Evenly distribute the cheesecake mixture on top of the crust, and finally top each one with a big dollop of the remaining whipped cream. Sprinkle
Butterscotch Chips (to taste)
for the perfect finishing touch and serve!
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