Raspberry Cheesecake Cupcakes

 Raspberry Cheesecake Cupcakes :: www.scarletscorchdroppers.com

Miniature cheesecakes, bursting with raspberry freshness and finished with a hint of white chocolate.

I’m sorry its been a little while since I’ve posted a new recipe – Andy came back from Hong Kong for a visit and we spent two weeks enjoying every last minute of sporadic sunshine. We’ve had a throughly British summer time, visiting Whitby, exploring the Isle of Wight. Drinking lots of cider, getting plump on cream teas, and debating the merits of Northern versus Southern fish and chips (we defiantly make them better in the South, incase you’re wondering!).

I’ll be sharing some pictures form our adventures soon, but for now, a new recipe for you.

Following on from my Mini Victoria Sponge Cakes, these are another miniature fruity morsel. These little mini cheesecake cupcakes are a gorgeous summertime treat. They’re light, creamy and fresh. The perfect way to finish off a barbecue or nibble on for afternoon tea in the garden.

Raspberry Cheesecake Cupcakes :: www.scarletscorchdroppers.com

Raspberry Cheesecake Cupcakes :: www.scarletscorchdroppers.com

I took them out into the garden to photograph afterwork one night, taking advantage of the glorious evening light. I had a little helper taking the pictures. Those of you who follow me on Instagram may have noticed the occasional picture of Oscar before. After having a little sniff around the cheesecakes, and a little lick of cream*, he promptly settled down to sleep right across my set up. Thank you, Oscar. Its lucky you’re so cute!

Raspberry Cheesecake Cupcakes :: www.scarletscorchdroppers.com

The buttery, biscuity base is made from crushed up white chocolate chip cookies and melted butter, and is topped with a cheese cake mix made with a gloriously creamy combination of cream cheese, sour cream and double cream. The cheesecake contains egg and flour, and is baked together so it has a slightly firmer texture than a no bake cheesecake, meaning you can take these out of their cases and nibble on them like a cupcake. It also means they look delightfully elegant popped on a cake stand, the occasional blush of raspberry peeping temptingly through the creamy topping.

Raspberry Cheesecake Cupcakes :: www.scarletscorchdroppers.com

The little raspberries provide a wonderful burst of freshness and summer flavour. They pair beautifully with the richness of the cheesecake, and keep all their vibrancy and juicy taste even after baking.

A little white chocolate grated over the top, and you have an ideal summer time treat!

Raspberry Cheesecake Cupcakes :: www.scarletscorchdroppers.com

*don’t worry, no-one ate the cheesecake that Oscar sampled!

notes// 

– Recipe adapted, slightly, from BBC Good Food

– I used full fat cream cheese. I haven’t tried using a low fat substitute, but from experience in other recipes full fat nearly always works better. 

– You could try varying the biscuits for the base. Shortbread would be yummy, as would ginger biscuits. 

Raspberry Cheesecake Cupcakes
 
Prep time
Cook time
Total time
 
Miniature cheesecakes, bursting with raspberry freshness and finished with a hint of white chocolate.
Serves: 10
Ingredients
  • ----- for the base
  • 8 white chocolate chip cookies
  • 45g butter, melted
  • ----- for the filling
  • 300g cream cheese
  • 1 tbsp plain flour
  • 90g caster sugar
  • 1 teaspoon vanilla extract
  • 1 medium egg, plus 1 egg yolk
  • 3 tablespoons sour cream
  • 100g raspberries
  • 100g double cream
  • a few squares of white chocolate, to decorate
Method
  1. Preheat the oven to 180C / 160 fan / 350F.
  2. Line a muffin tin with 10 paper cases.
  3. Start by making the base. Crush the biscuits into bread crumb sized pieces. Pour the melted butter into the crushed biscuits and stir together. Divide the biscuit mixture between the paper cases and press down firmly.
  4. To make the filling, beat the cream cheese until smooth. Use an electric beater if possible. Beat in the flour, caster sugar, vanilla extract, egg, egg yolk and sour cream. Continue to beat until the mixture is smooth and creamy.
  5. Put two raspberries into each case. Divide the mixture evenly between the cases.
  6. Bake for 20 - 25 minutes until the tops are firm, but the cheesecakes still have a little wobble.
  7. Cool completely on a wire rack.
  8. Once cooled, carefully peel away the paper cases.
  9. Whip the double cream until it forms peaks. Pipe onto the top of each cheesecake and decorate with the remaining raspberries.
  10. Grate white chocolate over the top of the cheesecakes.
  11. Store in an air tight container in the fridge until serving. Eat within 3 days.

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Comments:

  1. So cute, and I love the fact that they are baked. Always a sucker for a baked cheesecake!
    PS – are you sure no one ate the cheesecake Oscar licked???! Bit of animal spit in our house never stopped anyone. Once you’ve been licked across the teeth by the dog (accidentally I might add) and woken up in the middle of the night to find a cat licking your lip, a bit of spit doesn’t seem so bad!!! Or is that just me??! xx

    • Haha, well I defiantly didn’t feed them to anyone outside of the family. I can’t be completely certain no-one in the family didn’t take a cat licked bit – worse things have happened in our house I’m sure! My great auntie used to come around for Sunday lunches when she was in her last years and losing her marbles a little bit. She used to scoop up handfuls of apple crumble and custard to slip under to the table to the dog who would merrily lick it all off. The worse bit is she would always lick her own fingers clean afterwards! Both doggie and great aunt were having a wonderful time though and never seemed any worse for wear, so it didn’t seem fair to put a stop to it. All good for the immune system I guess!

      Waking up to a cat licking your lips sounds like it would be a little bit of a shock!

      I love baked cheesecakes. I always seem to have disasters attempting larger ones though, especially when they need to be baked in a water bath – my tins always seem to spring a leak! These mini ones are so much easier! 🙂

      xxx

  2. So cute and elegant. I often find I can’t finish a whole cheesecake slice so mini ones suit me perfectly 🙂 Love the idea of using a chocolate chip cookie biscuit base.

    What are cats like?! Haha. I once baked and decorated a tray of cupcakes and made the mistake of leaving them sitting on the kitchen table. I came back to find our old cat licking the butter icing off ALL the cupcakes. I was raging!! Haha

    • Oh no! I would be fuming too! Anything with butter in is like cat heaven, isn’t it?! Oscar doesn’t tend to like human food. You could leave a whole chicken on the side, or freshly cooked fish, and he wouldn’t touch it. Cream or butter though, and he’s all over it!

      xx

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