Cheesecake Cupcakes

For this month’s Home Bakers Challenge started by Priya of Priya’s Versatile Recipes, Siri Nuggehalli of The Brave Cook gave some wonderful options to bake from macarons, whoopie pies to neapolitan cakes and cheesecakes. I chose to bake this highly additive cheesecake cupcakes.

This cupcakes are like mini baked cheesecakes. Though the original recipe calls for vanilla wafers as base, I wanted a crushed biscuit base as in regular cheesecakes. I also added some lemon zest to give a kick to the sweet cream cheese layer. Unlike the regular baked cheesecakes which takes lot of time to make and set, these cupcakes can be put together quickly and just need few hours to chill. You can serve them with fresh berries or top with a berry sauce or jam.

Cheesecake Cupcakes

Cupcakes with biscuit base and cream cheese filling, topped with berries

Print Pin Recipe

Servings 6

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

For the base

• 6 digestive biscuits
• 25 grams butter melted

For the cheesecake

• 250 grams cream cheese
• 100 grams sugar
• 1 large egg
• ½ tsp vanilla essence
• ¼ tsp lemon zest

For the topping

• Chocolate sauce
• Strawberries

Instructions

• Preheat the oven to 150 C | 300 F. Line 6 muffins cups with paper liners.
• Crush the biscuits roughly and process them in a food processor or mixie to fine crumbs. Add the melted butter and mix well.
• Place a heaping tablespoon of the biscuit crumb on to the bottom of each muffin cup. Press them evenly with a spoon or finger tips. Cover and refrigerate till filling is done.
• Beat cream cheese in a low speed until smooth and fluffy. Add sugar and beat until combined. Add egg, vanilla extract, lemon zest and beat until incorporated.
• Spoon the cream cheese filling equally over the biscuit base.
• Bake for 18-20 minutes at 150 C | 300 F or until firm. Allow to cool them completely. Cover and refrigerate for 3-4 hours.
• Top the cupcakes with chocolate sauce and halved strawberries.

Notes

• Make sure all ingredients are at room temperature.
• Instead of chocolate sauce, you can top with caramel sauce or berry jam. If using jam, just warm the jam a little and spoon over the cupcakes.

Course: Dessert

Cuisine: Global

Keyword: Cake Recipes