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