The cheesecake is a real pleasure in all its variations. And especially when it is prepared in a handy muffin format. The cheesecake muffins are in no way inferior to their big cousin and can simply be eaten out of your hand. In today's article you will find great recipes for cheesecake muffins that both young and old will lick their fingers.
Chocolate cheesecake muffins
Would you like to treat your family to a great breakfast or a weekend?sweet seductionsurprise for coffee in the afternoon? These chocolate cheesecake muffins are every chocolate lover’s absolute dream.
Ingredients for 16 pieces:
Chocolate Chip Cheesecake Filling:
230 g cream cheese
120g sugar
1 egg, room temperature
1/2 TL Vanilleextrakt
1/4 cup chocolate chips
Muffins with chocolate chips:
260 g Flour
60g unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
100g coconut oil, melted
130g sugar
1 egg, room temperature
230g Greek yogurt
50 ml milk
50 ml strong coffee, cold
1 TL Vanilleextrakt
3/4 cup chocolate chips
Line a muffin tin with strips of baking paper and set aside. Preheat oven to 200 degrees.
To make the filling, mix cream cheese and sugar in a medium bowl until light and fluffy. Add egg and vanilla extract and continue stirring. Finally, stir in the chocolate chips and store in a zip-lock bag in the refrigerator until ready to use.
In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside. In a separate bowl, whisk together coconut oil and sugar. Add the egg, Greek yogurt, milk, coffee and vanilla extract and mix well. Now add the wet ingredients to the dry and stir in 1/2 cup of the chocolate chips.
Place the dough in a bag and cut off a corner. Fill muffin about half way. Try to leave the middle as free as possible. The dough is thick.
Remove the cheesecake filling from the refrigerator, cut off a corner and press the tip of the bag into the center of the dough. Pipe in some of the filling and add a tablespoon of the chocolate mixture to each. Sprinkle with chocolate chips.
Bake the chocolate cheesecake muffins at 200 degrees for 5 minutes. Switch the temperature to 180 degrees and bake for another 12 to 15 minutes.
No-bake cheesecake raspberry muffins recipe
Creamy, particularly tasty cheesecake muffins that are quick to prepare and bring a lot of color to the table would be our next recipe suggestion for you. They are served with raspberries andRote Bethmade and are sure to please your palate with great texture and aroma combination. They are also packed with many nutrients, such as fiber, vitamins C and K, copper, potassium and omega-3 fatty acids. The following ingredients are required for this treat:
For the chocolate pecan base:
125g raw pecans
150 g dates, pitted
2 tbsp dark cocoa powder
1/8 tsp sea salt
For the raspberry cheesecake filling:
50 g rohe Cashewnüsse
freshly squeezed juice of 2 lemons
1 medium sized raw beetroot, peeled and quartered
170 g fresh raspberries
50g coconut oil, melted
120g Greek yogurt
120 ml full-fat coconut milk, chilled
80 ml pure maple syrup
Pour boiling hot water over the raw cashews and let them soak for an hour. Process the raw pecans in a food processor until coarse. Add dates, cocoa powder and sea salt and mix until smooth. Place a strip of baking paper in each muffin cup and spread the pecan-date mixture evenly on top.
To make the raspberry beet cheesecake filling, add the softened, drained cashews and remaining ingredients to the blender.
Mix everything together until very smooth. The smoother this mixture is, the creamier your colorful cheesecake muffins will be. Now pour the filling evenly into each muffin cup, put it in the freezer and let it freeze for 1-2 hours.
Vegan cheesecake muffins
If you want to bake vegan cheesecake muffins, you can try our next recipe for a mini dessert with blueberries. Try the combination of a creamy cashew filling on a delicious plum and almond base.
Ingredients for 9 servings:
Muffin Boden:
70g almonds
1/4 cup prunes
1/8 tsp salt
1/8 tsp baking powder
1 Tbsp Coconut milk
1/2 TL Vanilleextrakt
Filling:
230 g cashew nuts, soaked overnight
6 tablespoons maple syrup
Zest of a lemon
3 tbsp lemon juice
50 g coconut oil, melted
1 tbsp Vanilla extract
340 g fresh blueberries (if frozen, please thaw before using)
Preheat oven to 160 degrees. Line muffin tin with strips of baking paper.
Crush the almonds in the food processor. Add the prunes, salt, baking powder, coconut oil and vanilla and continue processing the mixture until it forms a crumbly paste.
Distribute the finished mixture evenly (about 2 tablespoons each) into the muffin cups and press flat with your fingers. Bake for 8-10 minutes. Allow the muffin base to cool completely.
Drain the cashews and process them in the food processor to form a smooth paste. Add the agave, lemon zest, lemon juice and coconut oil and continue stirring. You should get a smooth and creamy puree.
Then add the vanilla, salt and half of the blueberries and mix until smooth. Then add the remaining berries and mix everything into a creamy mixture.
Spread the blueberry mixture onto the muffin base. Place the muffins in the freezer for at least 4 hours. Place in the refrigerator and let thaw a few hours before serving.
Low carb recipe
Anyone who strives for a balanced diet andlow-carb dishespreferred, you don't have to miss out on a creamy and delicious dessert. We have selected a great low carb recipe for you that is prepared without baking. If you suddenly feel like something sweet, you can simply take them out of the freezer and enjoy them without feeling guilty. For these quick flourless cheesecake muffins you need the following ingredients:
50 g Mandelmehl
60g butter, melted
450 g cream cheese
½ TL Vanilleextrakt
½ tsp lemon juice
¾ cup sweetener such as erythritol, xylitol, or Splenda
½ tsp salt
Line the baking tin for 12 muffins with paper muffin cups. Mix the almond flour and butter thoroughly in a bowl. Now distribute the mixture into the molds and press the mixture flat with your fingers. Mix the remaining ingredients with the hand mixer. Spread the cream cheese mixture evenly over the butter and almond flour base. Place the muffin tin in the freezer and let the cheesecakes freeze for at least 2 hours. Allow them to thaw in the refrigerator for about 3-4 hours before serving.
Bake with sprinkles
Attached we would like to offer you a quick recipe for cheesecake muffins with streusel. Here are the ingredients for 12 mini cheesecakes:
24 Ritz crackers or other round crackers + more for the sprinkles
450 g cream cheese
100g sugar
120g peanut butter
120 g sour cream
1 TL for Van
2 Owner
For the muffin base, two crackers are spread with peanut butter and placed together like a sandwich. Place the small peanut butter sandwiches in the muffin cups. In a large bowl, stir together cream cheese and sugar. Then add peanut butter, sour cream, vanilla and eggs. Now pour the cream cheese mixture over the crackers and fill the muffin cups ¾ full. Crush some crackers and sprinkle them over the cheesecake muffins. Bake them for about 20 minutes at 135°C. Let them cool and enjoy!
