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.
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
- Process the biscuits in a food processor until fine. Add melted butter and process until combined
- Line a cupcake tin with cupcake liners. Spoon in approximately 2 tbsp of the biscuit mixture into them
- Press using the back of a spoon so that the biscuit mixture sets firmly. Place the cupcake tin in the refrigerator for 30 minutes
- Preheat oven to 160 degree Celsius
- 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
- Add the cheese to the egg mixture and beat until combined. Do not overbeat the mixture
- Pour the mixture into the prepared cupcake tin about ¾ full
- 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
- Top with berries or topping of your choice and serve
- 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