Mini Cheesecake Cupcakes


 

Those who know me or have followed my food journey know my love for cupcakes and the fact that I prefer baking cupcakes over whole cakes. Then why not bake cheesecake as a cupcake rather than a whole cheesecake!

Creamy cheesecake with a layer of biscuit crust and topped with berries is a delightful dessert perfect for parties and celebrations. In fact, I find mini cheesecake cupcakes way better than a whole cheesecake. These Mini Cheesecake Cupcakes are made in a cupcake tin with cupcake liners.

And the best part is that they can be served as per your liking – just as-is, topped with berries, chocolate sauce, jam – there are so many opportunities. Make these extra-special treats for your next party or celebration and please your family and friends with this delightful dessert.

In this recipe, I have made these cheesecake cupcakes with cream cheese and a bit of citrus zest to uplift the flavour.

 

 

Ingredients:

Plain sweet biscuits – 125 grams
Butter – 60 gram (1/4 cup), melted
Eggs – 2
Caster sugar – 1/3 cup
Cream cheese – 250 grams
Citrus zest – 1 tbsp
Mixed berries for serving

Method:

  1. Process the biscuits in a food processor until fine. Add melted butter and process until combined
  2. Line a cupcake tin with cupcake liners. Spoon in approximately 2 tbsp of the biscuit mixture into them
  3. Press using the back of a spoon so that the biscuit mixture sets firmly. Place the cupcake tin in the refrigerator for 30 minutes
  4. Preheat oven to 160 degree Celsius
  5. In a large bowl, add sugar and egg. Beat them until pale and slightly thick and creamy
  6. In another bowl, beat the cream cheese and citrus zest until smooth
  7. Add the cheese to the egg mixture and beat until combined. Do not overbeat the mixture
  8. Pour the mixture into the prepared cupcake tin about ¾ full
  9. Bake in preheated oven for 20 minutes. Cool in the oven leaving the door open. Refrigerate the cheesecakes for at least 2-3 hours before serving
  10. Top with berries or topping of your choice and serve

Notes:

  • Do not overbeat the cheese-egg mixture. It may make the cheesecake grainy
  • Let the cheesecake cool in the oven itself. Remove the tin from the oven only when it cools down

 

Process the biscuits in a food processor until fine. Add melted butter and process until combined

Process the biscuits in a food processor until fine. Add melted butter and process until combined

 

Spoon in approximately 2 tbsp of the biscuit mixture into them

Spoon in approximately 2 tbsp of the biscuit mixture into cupcake moulds. Press using the back of a spoon so that the biscuit mixture sets firmly

 

In a large bowl, add sugar and egg. Beat them until pale and slightly thick and creamy

In a large bowl, add sugar and egg. Beat them until pale and slightly thick and creamy

 

In another bowl, beat the cream cheese and citrus zest until smooth

In another bowl, beat the cream cheese and citrus zest until smooth

 

Add the cheese to the egg mixture and beat until combined

Add the cheese to the egg mixture and beat until combined

 

Pour the mixture into the prepared cupcake tin about ¾ full

Pour the mixture into the prepared cupcake tin about ¾ full

 

Bake in preheated oven for 20 minutes

Bake in preheated oven for 20 minutes

 

Cool the cheesecake inside the oven and then cool in refrigerator

Cool the cheesecake inside the oven and then cool in the refrigerator

 

Cheesecake cupcakes topped with berries

Cheesecake cupcakes topped with berries

 

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