Lemon Cheesecake Cupcakes

In preparation for the wedding I decided to try out all the recipe before the big day and came across the idea of Lemoncheesecake -cupcakes. As I decided to order the main cake the idea of serving cupcakes came in hand. Luckily I stumbled across this recipe by CafeFernando: http://cafefernando.com/lemon-cheesecake-cupcakes/The best part was that it was quickly made and very fruity in taste - just what I needed for a summerparty. 

These are the ingredients for 12 cupcakes (well actually... I ended up with 14):

50 g gingersnap cookies (I always use Hobbits cookies by Brandt for cheesecakes)
50 g Leibniz Butterkekse
30 g ground almonds
1 tbsp sugar
3 tbsp butter, melted
250 g cream cheese
100 g heavy cream
90 g sugar
2 large eggs
1/2 tsp vanilla extract
finely grated lemon zest of 1 medium sized lemon
lemon juice of half a lemon
100 g berries (rasberries, strawberries, currants)
2 tbsp powdered sugar (optional,and right before serving)


  1. Preheat your oven to 185° C.
  2. Line a 12-hole muffin tin with muffin cases and set aside.
  3. Crush the cookies to fine crumbs and mix with ground almonds, sugar and melted butter.
  4. Press 1 heaped tablespoon of mixture into the base of each muffin case and place in the refrigerator to chill.
  5. Beat the cream cheese, heavy cream and sugar in a mixer until light and fluffy.
  6. Add the eggs, one at a time, followed by vanilla extract, lemon juice and lemon zest, beating well after each addition.
  7. Rap the mixer bowl hard on your counter to knock out the air bubbles trapped inside the filling.
  8. Spoon the mixture over the cookie bases 3/4 full.
  9. Press three mulberries into the filling and bake for 25-30 minutes or until the cheesecakes are puffed and starting to color.
  10. Cool, then chill until ready to eat.
  11. Decorate each cheesecake with more mulberries and dust with powdered sugar to serve.


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