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 may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Looking for a delightful dessert that combines the tangy flavor of lemon with the creamy goodness of cheesecake? Look no further than this mouthwatering Lemon Cheesecake Cupcakes recipe. These delectable treats are perfect for any occasion, from casual gatherings to elegant dinner parties. With a buttery graham cracker crust, a luscious cream cheese filling, and a refreshing lemony twist, these cupcakes are sure to impress your taste buds. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and guarantees a crowd-pleasing result.
Keywords: lemon, cheesecake, cupcakes, recipe, tangy, creamy, dessert, graham cracker crust, cream cheese filling, refreshing.
Lemon cheesecake cupcakes recipe details
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
Share this content!
As seen in:

Reference: Lemon cheesecake cupcakes recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 43 times, 1 visit(s) today