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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 RECIPE

{ Cupcakes with biscuit base and cream cheese filling, topped with berries }
Recipe Source ~ Kraft Recipes
Makes 6 cupcakes


Ingredients:

For the base:
6 digestive biscuits
25 gms butter, melted

For the cheesecake:
250 gms cream cheese
100 gms sugar
1 large egg
1/2 tsp vanilla essence
1/4 tsp lemon zest

For the topping:
Chocolate sauce
Strawberries

Method:

1. Preheat the oven to 150 C | 300 F. Line 6 muffins cups with paper liners.

2. Crush the biscuits roughly and process them in a food processor or mixie to fine crumbs. Add the melted butter and mix well.

3. 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.

4. 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.

5. Spoon the cream cheese filling equally over the biscuit base.

6. 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.

7. Top the cupcakes with chocolate sauce and halved strawberries.

Notes and Tips
  • 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.

20 comments:

  1. absolutely gorgeous and stunning clicks, like magazines, and too goo a recipe, btw what brand cream cheese you used, am not sure we get the stuff that is available abroad..lovely recipe.

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    Replies
    1. Thanks for the lovely comment :) I have used Philadelphia brand. Apart from Britannia cream cheese, I am not sure what brands are available in India.

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  2. Cupcake looks delicious ..Perfectly made too :) loved it dear !!

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  3. yummy colorful cheesecake

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  4. yummy and mouthwatering cupcakes...

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  5. Wow they look gorgeous!!I've been wanting to make some will make them for sure soon.

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  6. Wow gorgeous clicks... It looks so inviting and love it much... Perfect dear...

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  7. The clicks look awesome!!! I know how these tasted as I tried them as well...

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  8. Amazing click sona and yummy cheesecake

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  9. Killing cupcake........ I am drooling here, b'ful clicks!!

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  10. absolutely stunning clicks. looks inviting.

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  11. Omg, u r killing me with ur cuppies, that too the toppings are just absolutely incredible.

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  12. Awesome cupcakes! Love your blog. Happy to follow you. Do visit my space too!

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  13. Beautiful clicks!!! Love the topping on the cupcakes, looks absolutely delicious.

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  14. Awesome pics! Delicious and yummy cupcakes, looks very tempting.

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  15. Aww...love the personal servings of cheesecake in the form of cupcakes...nice idea...they look so lovely

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  16. omg !! this is the cutest cupcake i have ever seen...gorgeous clicks too !!!

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  17. Looks absolutely gorgeous, I can't take my eyes off these lovely cheesecake cupcakes.

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