Cheesecake Muffins
Small baked cheesecake muffins on a cocoa biscuit base, topped with apricot jam. A warning: the portions are quite small and disappear in seconds.
⏱️ Prep: 15 min🍳 Cook: 25 min
Ingredients
| 14 pcs | cocoa biscuits "Roden Kray" or others | |
| 3 tbsp | 45 ml | melted butter |
| 400 g | curd cheese or cream cheese | |
| 1 tbsp | 15 ml | vanilla essence |
| 2 | medium eggs | |
| 1/2 cup | 120 ml | sour cream |
| 1/2 cup | 120 ml | sugar |
| 1/2 cup | 120 ml | apricot jam (can be replaced with another if desired) |
Instructions
Preparation
- Crush the biscuits finely with a blender. Add the melted butter and stir. Place 12 muffin cases in the muffin tin and add 1 tablespoon of the biscuit mixture to the bottom of each case. Press down lightly with the spoon.
- In a bowl, place the cream cheese, add the vanilla and sugar and stir. Add the two eggs and stir again. Add the sour cream and stir.
- Put the mixture into the muffin cases and turn the oven on to 160 degrees.
- Bake for about 20 minutes, until the mixture around the edge of each case starts to set while the middle is still slightly raw.
- Take out and cool the little cheesecakes for 4 hours in the fridge — I didn't manage to keep them that long.
- Before serving, melt 1/2 cup of apricot jam in the microwave and put some of the jam on top.
Note: I warn you that the portions are quite small and if you are expecting guests it is a good idea to make 2 trays. They disappear in seconds.