I think you all know by now how much I just love cheesecake, right? Cute little vanilla cheesecake cupcakes topped with a pretty swirl of whipped cream, raspberries and chocolate curls. Light, fluffy, creamy a beautiful, delicate dessert. I dare you not to eat the whole batch! Because they’re so small you can eat more than one without feeling guilty, or at least that’s what I tell myself! 😉
When I found this amazing recipe on one of my favourite food blogs I couldn’t wait to give it a go! They were absolutely delicious little bites of creamy cheesecake bliss. These cheesecake cupcakes are a few bites of total deliciousness and complete and utter dessert heaven for any cheesecake lover like me.
You won’t believe how easy this recipe was, plus how quick they are to make! Pretty, delicious and simple recipes are always the way to my heart!
These cute cheesecakes didn’t hang around for long and my taste testers requested trying one just a few hours into chilling. And even before all the swirling of cream and toppings they got the big thumbs up, which is always the sweet sign of success!
Biscuit Base –
9 digestive biscuits (135g of crumbs), crushed – you can alternatively use graham cracker or regular milk cookies
60g (4 tablespoons) unsalted butter, melted and cooled slightly
Vanilla Cheesecake –
500g (16 ounces) full-fat cream cheese, softened to room temperature
130g (2/3 cup) caster sugar
2 large free-range eggs
2 teaspoons vanilla extract
1. Preheat your oven to 170°C/ 150 Fan/ 325°F/ Gas Mark 3.
2. Mix together the biscuit crumbs with the melted butter until well combined. Press the biscuit crumbs into the muffin cases. Bake for 5 minutes just to toast slightly. Once cooked, take out of the oven and leave to cool in tin. Line a 12-hole muffin/cupcake tin with 12 paper liners.
3. Whilst the biscuit bases are cooling make the filling. In a stand mixer fitted with a paddle attachment or alternatively a large mixing bowl with an electric mixer beat the cream cheese for to soften. Then gradually add the sugar and once it’s all added continue to mix for another minute. Add the eggs and vanilla and mix through – at this point make sure you scrap down the sides of your mixer to ensure the batter and ingredients are all well incorporated.
4. Spoon about 3 tablespoons of the cheesecake mixture into each prepared mini cheesecake base, making sure you fill 2/3 of the way up.
5. Bake for 22-24 minutes or until the centres are just set. Once set take out of the oven and leave to cool in the tin completely. Refrigerate for at least 4 hours or overnight.
When ready to serve swirl with whipped cream and top with each cheesecake cupcake with a raspberry and some chocolate curls.