Don’t get us wrong, we at Scrumdiddlyumptious love cheesecake in every form it comes to us in. But, sometimes a whole piece is simply too much. On days like that, minis are truly the perfect option! Our cheesecake muffins give you all the joy of cheescake in a bite-sized and portable format. A rich raspberry topping and garnish will add the proverbial cherrry on top. So what are you waiting for? Treat yourself today!
Cheesecake Muffins with Raspberries: A How-To
Cheesecake muffins are small, irresistible treats that present the bring the all the goodness of larger-than-life cheesecake to the all the bite-sized goodness of muffins. Our recipe is straightforward and deliciously simple, you won’t even need to make a batter. Instead, you’ll make a cheesecake base by mixing cream cheese, sour cream, sugar, eggs, and vanilla extract togeter. Once ready, all you need to do is pour it directly into the muffin cups. Keep in mind: If you’re using paper liners, you should use two or three per muffin so that nothing soaks through.
As the muffins bake, they’ll start releasing a gorgeous aroma and develop a beautiful golden-top. After they have cooled, you’re free to decorate the muffins like we did with a raspberry glaze and a raspberry garnish. Powdered sugar or a light lemon glaze will add just as nice a touch!
Our cheesecake muffins are not only ideal for those blessed with a sweet tooth and cheesecake lovers alike, but also for social occasions, picnics, or as a sweet gift for your loved ones. Their handy size makes them a perfect finger food that is easy to share and even easier to enjoy.
We wouldn’t be Scrumdiddlyumptious if we didn’t have more cake recipes for you. We’d love to serve you our Nutella marble cake, chocolate coconut sheet pan cake, or pavlova with cherries recipes.
But first, let yourself be seduced by our small cheesecake muffins and enjoy the sweet temptaiton of its raspberries and cream.
Cheesecake Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 12 fresh raspberries
- 2⅓ cups frozen raspberries
- 1 organic lemon
- 1½ cups (12 oz.) cream cheese
- 1 cup sour cream
- 2 eggs
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- 2 tbsp cornstarch
Instructions
- Preheatthe oven to 350°F.
- Gently wash and dry 12 raspberries. Set aside.
- Grease a muffin tin or line with paper liners.
- Thoroughly wash the lemon, finely grate half of the zest. Halve the lemon and juice it, then measure out 3 tablespoons of juice.
- In a mixing bowl, combine cream cheese, sour cream, eggs, ⅓ cup granulated sugar, vanilla extract, lemon juice, and lemon zest.
- Whisk together flour and 1 tbsp cornstarch and sift over the wet ingredients. Using a hand mixer, beat everything until creamy.
- Divide the cheesecake batter into the muffin cups and bake on the middle rack for 20 minutes.
- Let the cheesecakes cool in the tin on a wire rack.
- As the cheesecake cools, purée the frozen raspberries. In a small saucepan, add 1 tbsp of granulated sugar to the purée and bring to a boil.
- Now, mix 1 tbsp cornstarch with 3 tbsp cold water and then stir into the purée. Let everything simmer for about 1 minute.
- Spread the raspberry purée on the cheesecake muffins and garnish each muffin with a fresh raspberry.
- Chill the cheesecake muffins for 20 minutes before serving.