“My little Folger's recipe booklet has seen better days. I have not made these yet, but I need to put the recipe somewhere for safe keeping. This is from Sandra Lee and Folgers.”
4hrs 10mins
8-12 cups

Ingredients Nutrition


  1. Pour the strong 3/4 cup of coffee into a mixing bowl.
  2. Crumble the pound cake into the coffee and mix until the coffee soaks through.
  3. Press the pound cake mixture into the bottom of a muffin pan, approx 1/2 full.
  4. Blend the cream cheese and condensed milk until smooth.
  5. Add the pudding powder and whip until firm.
  6. Spoon the cheesecake mixture on to the pound cake mixture in the muffin pan.
  7. Place the pan in the freezer for 4-6 hours.
  8. Remove the cheesecakes by running a knife around the edges, and let sit for 10 minute.
  9. Microwave the raspberry preserves for 30-40 secs and drizzle over the cheesecake cups.

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