Lemon cheesecake cupcakes recipe

Lemon Cheesecake Cupcakes recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Lemon cheesecake cupcakes recipe, recipe Rating: 4.6
Number of votes:100 

Ingredients

	For the cookie base:
100 g	cookies
60 g	almonds, ground
1 tbsp	sugar
3 tbsp	butter, melted
	For the Filling:
500 g	cream cheese
100 ml	whipping cream
70 g	sugar
2 medium	eggs
½ sachet	vanilla extract
1 tbsp	lemon juice
6 g	raspberries, optional
2 tbsp	powdered sugar

Instructions

Preheat your oven to 170°C.

Line a 12-hole muffin tin with muffin cases and set aside.

Crush the cookies until crumbled and mix with ground almonds, sugar and melted butter. Press 1 heaped tablespoon of mixture into the base of each muffin case and place in the refrigerator to chill.

In a bowl, beat the cream cheese, cream and sugar until light and fluffy.

Add the eggs, one at a time, followed by vanilla extract and lemon juice. Beat well until combined.

Spoon the mixture over the cookie bases 3/4 full.

Press 2 raspberries (if using) into each filling and bake for 25-30 minutes.

Cool, then chill until serving.

Preparation time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a