Food of the Eighties, Knudsen Cheesecake Dessert
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A dairy case item and off-shoot of pre-stirred yogurt, these scrumptuous 4-oz cups had a gelatinized cream cheese mixture with a moist graham cracker crust and sour cream topping. They came in only a few flavors, including strawberry and blueberry. Rather like a lite mousse and reminiscent of Cool Whip in the sixties. We haven't seen them since the '80.
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The following are comments left about Knudsen Cheesecake Dessert from site visitors such as yourself. They are not spell checked or reviewed for accuracy.

Cathy - July 29, 2009 - Report this comment
I LOVED these! Too bad they don't make them anymore. They were delish!
B.Root - June 14, 2010 - Report this comment
these were a family favorite I wish we could have them (now)lol, it was hard to remember the details so I did appreciate reading the above description
Charlie - January 26, 2014 - Report this comment
Yes! I totally remember these. They were my dad's favorite and he would always have me pick one up for him from the corner store in Brooklyn in the late 80's. I wanna say they were 79 or 99 cents but I'm not really sure. I'm also thinking they didn't need to be refrigerated, that they were just hanging out by the front counter of the store, but that couldn't be right could it?
Gigi - July 24, 2015 - Report this comment
Found a bunch of empties in my grandparents basement. I had forgot all about these, I use to love them. Found blueberry, chocolate, pineapple and strawberry containers.
Dick - January 13, 2017 - Report this comment
I worked for Knudsen in the City of Industry and later we moved the deli food production to south central Los Angeles for ten years, and was the cheesecake desert batch-maker at both locations from 1976 to about 1984 when Knudsen stop producing the desert. We produced the 4 oz. cheesecake desert in strawberry, blueberry, raspberry, apricot pineapple, and for a short time in lemon and chocolate. There were only five Knudsen employees in the production of cheesecake desert. Besides myself as the batch-maker, there was the filler machine operator, two ladies that packaged the 4 oz cups into cardboard boxes and another person packing the sealed boxes onto a pallet. During my first six years, on average we made 20,000 lbs. of cheesecake desert each day, 10 hour shifts, 4 days a week year round. But after that, sales began slowing and eventually towards the end in 1984 we were only producing 2000 to 4000 lbs of cheesecake desert once or twice a week.
Dick - January 13, 2017 - Report this comment
We used real Knudsen cream cheese, real sugar, a small bag of secret ingredients and water. Mixed the ingredients together in a large mixer and heated the mixture, once it reached temperature, ice cold water was added and allowed to cool and mix for a few minutes, then pumped into a blender tank where two 500 lb. drums of ice cold strawberries, or whatever flavor of the day, were added and mixed with the cream cheese. From there the flavor cream cheese mix was pumped to a massive holding tank. I also made the sweetened sour cream topping. It was made with real Knudsen sour cream, lots of sugar, and super concentrated lemon flavoring and a small bag of secret ingredients. The mixture was chilled to near freezing and pumped into aluminum drums, sealed and taken to the filler machine. Besides making cheesecake desert at the Knudsen deli department, we also made deli salads and puddings. Potato salad, carrot and raisin salad, coleslaw, rice and raisin pudding. We also made sour cream party dips, french onion, blue cheese and one or two others. I forgotten some, its been too many years since those days. All total there were around 20 to 25 employees working food production, packaging and warehouse. It was a good job, we worked hard but had fun having water fights and other shenanigans when the boss wasn't looking. God bless and remember, Jesus loves you!

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