Cheesecake Cupcakes with Shortcrust Pastry
Cake
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h
Servings
6
Difficulty
Easy
Prep Time
20 Min
Description
These small cheesecake cupcakes are a real eye-catcher on every coffee table! The crispy shortcrust pastry base harmonizes wonderfully with the creamy cheesecake filling. I especially like to make them when visitors come because they are so easy to prepare and everyone loves them. The slight acidity of the lingonberries provides a great contrast to the sweetness of the cake. If you like, you can also use other fruits, such as raspberries or blueberries. An absolute favorite recipe that is guaranteed to succeed!
Ingredients (11 ingredients)
-
20 g Butter
-
3 Stück Shortbread biscuits
-
3 Stück Eggs (size M)
-
150 g Sugar
-
2 Pck. Vanilla sugar
-
nach Geschmack Salt
-
250 g Low-fat quark
-
200 g Double cream cream cheese
-
1 Päckchen Vanilla pudding powder
-
200 g Whipping cream
-
2 EL Wild lingonberry jam
Preparation (9 steps)
Chop shortbread
Put the shortbread biscuits into the mixing bowl and chop for 5 sec./speed 7.
Add butter and mix
Add the butter to the chopped biscuits in the mixing bowl and mix for 10 sec./speed 4.
Distribute shortcrust pastry in molds
Pour the mixture into muffin tins (or paper cups in a muffin tin) and press firmly as a base.
Stir eggs, sugar and vanilla sugar
Put eggs, sugar, vanilla sugar and a pinch of salt into the mixing bowl and stir for 20 sec./speed 4.
Add quark, cream cheese and pudding powder
Add low-fat quark, double cream cream cheese and vanilla pudding powder to the mixing bowl and stir for 20 sec./speed 4.
Fold in cream
Add the whipping cream to the mixing bowl and stir in for 10 sec./speed 3. Use the spatula to push down from the edge and, if necessary, stir for another 5 sec./speed 3.
Pour in cheesecake mixture
Spread the cheesecake mixture onto the prepared bases in the molds.
Place lingonberries on top
Put half a teaspoon of wild lingonberry jam on each cheesecake mixture.
Bake
Bake the cheesecake cupcakes in a preheated oven at 175°C top/bottom heat for approx. 40 minutes.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Allergens
- Cereals containing gluten
- Eggs
- Milk
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Kichererbsen-Schoko-Kuchen
Kuchen
Griechischer Joghurt Kuchen
Kuchen
Saftiger Tahini-Nuss-Kuchen
Kuchen
Fluffiger Schokoladenkuchen (Schokoladen-Castella-Kuchen)
Kuchen
Paris-Brest with Custard Cream
Cake
Chocolate Peanut Muffins with Caramel
Cake
Apple Pancakes from the Pan
Cake
Mulled Wine Cranberry Slices
Cake