I love cheesecake — who doesn’t? I’ve made plenty of no-bake cheesecakes, but for some reason I had always been intimidated by baking one at home. After trying these mini cheesecake cupcakes, though, I’m tempted to bake a large cheesecake soon. They’re soft, moist and melt in your mouth. They’re adorable too, which makes them perfect for parties.
I made these for Victoria’s 5th birthday and decorated them with whipped cream and little coral and seaweed shapes cut from coloured fondant. The toppings are optional — you can keep them simple or decorate however you like. These mini cheesecakes are gluten free and surprisingly easy to make. Enjoy!
Recipe adapted from Kid Spot
Ingredients (makes 24 mini cupcakes or 12 regular)
- 250 g (1 cup) cream cheese — reduced-fat works fine
- 75 ml (2.5 oz) heavy cream (for the batter)
- 75 g (2.5 oz) sugar
- ½ tsp vanilla essence
- 1 egg
- 150 ml (5 oz) extra cream for whipping and decorating
- Coloured fondant for coral/seaweed decorations (optional)
Method
- Preheat the oven to 160°C (320°F).
- In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, 75 ml cream, sugar and vanilla essence. Whisk until smooth and well combined. Add the egg and whisk again until the batter is silky and lump-free.
- Line a mini muffin tray with paper cases and fill each cup about two-thirds full with the batter.
- Bake at 160°C (320°F) for about 20 minutes for mini cupcakes (25–30 minutes for larger cupcakes). They are done when the tops spring back when gently pressed.
- Remove from the oven and allow the cupcakes to cool completely in the tray before removing them.
- Just before serving, whip the remaining 150 ml (5 oz) cream to stiff peaks. Transfer to a piping bag fitted with a 1M Wilton tip (or your preferred tip) and pipe an elegant swirl on each cooled cupcake. Top with fondant decorations if using, and serve immediately.
Tips
You can prepare the cupcakes in advance and freeze them for a few days. Once the cupcakes are completely cooled, wrap each one individually in foil to prevent sticking, then place them in a zip-top bag. Thaw at room temperature the day you plan to serve them. If topping with whipped cream, do this just before serving so the cream stays fresh and doesn’t soften or melt.
Mini Cheesecake Cupcakes
Dessert
American
20 minutes
20 minutes
40 minutes
24
Recipe adapted from Kid Spot
Ingredients
- 250 g (1 cup) cream cheese — reduced-fat works fine
- 75 ml (2.5 oz) heavy cream (for the batter)
- 75 g (2.5 oz) sugar
- ½ tsp vanilla essence
- 1 egg
- 150 ml (5 oz) extra cream for whipping and decorating
- Coloured fondant for coral/seaweed decorations (optional)
Instructions
- Combine cream cheese, 75 ml cream, sugar and vanilla in a mixer and whisk until smooth. Add the egg and whisk again until the mixture is silky.
- Fill lined mini muffin cups two-thirds full with the batter.
- Bake at 160°C (320°F) for about 20 minutes (25–30 minutes for larger cupcakes). They should spring back when gently pressed.
- Cool completely in the tray before removing.
- Whip 150 ml cream to stiff peaks, pipe onto cooled cupcakes, top with fondant decorations if desired, and serve.
Recipe Notes
Make ahead: once fully cooled, wrap cupcakes individually in foil and store in a zip-top bag in the freezer for a few days. Thaw to room temperature before serving. Add whipped cream topping just before serving to keep it fresh.