Wednesday, March 7, 2012

Mini Baked Cheese Cupcakes

If you see me baking during the weekdays, it is either that I am dying to try out a new recipe or something in my fridge is about to expire... :-p

So I was browsing through the website yesterday for a recipe using thicken cream, and these mini baked cheesecakes caught my attention...

Mini Baked Cheese Cupcakes

Ain't these little cheese cupcakes look yummy? They are so cute, and of course, easier, to eat, no mess.

Here is the cupcake cookie base.

And of course, here the baked cheese cupcakes.

These cheese cupcakes are pretty good, hubby and MiMi had ate 3 of them:-P

I took quite a few pictures as I thought they look pretty cool and yummy... It is best to be eaten warm as it is very soft & fluffy.

I had put them in the fridge the night before and when I took them out from the fridge, they are abit "hard", so either u have to thaw them a little or heat them up and they will taste as wonderful as they are straight from the oven:-D

I got the recipe from Exclusively Food:

Base150g Digestive biscuits

75g butter, melted (the amount you need may vary, depending on the type of biscuits you use)


250g cream cheese, softened

75g (1/3 cup) caster sugar

1 large egg (we use eggs with a minimum weight of 59g)

20ml (1 tablespoon) lemon juice

100ml (5 tablespoons) thickened cream


1.Preheat oven to 180 degrees Celsius.

2.Line muffin pan (1/3 cup capacity holes) with patty/muffin cases.

3.Finely crush biscuits in a food processor or blender. If you are using a food processor, you can add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter. © biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.

4.Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined.

5.Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.

6.Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.

7.Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.

Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze. ©

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