Easy Cheesecake Muffins
These cheesecake muffins are a slightly more handy version of the large typical cheesecake - and therefore a perfect sweet finger food. Like their larger relatives, they are creamy, luscious and compact, in other words: just delicious!
Easy Cheesecake Muffins
Rated 3.4 stars by 7 users
Servings
12
Prep Time
10 minutes
Cook Time
60 minutes
A crunchy base of biscuit crumbs is hidden under a wonderful cream cheese mass. I love using both oatmeal and chocolate chip cookies. But you can use any type of cookies. In summer, I like to serve the New York Cheesecake Muffins with fresh berries. And honestly, cheesecake recipes always work anyway. My Mini New York Cheesecakes recipe doesn't claim to be the original that everyone is looking for. However, my variant tastes authentic even without this title - and, most important, it is also EASY and FAST to bake. You don't need a difficult water bath, as is often required for the large version.
The cheesecake muffins remain stable and neither collapse nor tear the surface.
Important! For best results, use our Silicone Muffin Pan.
Ingredients
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2 cups or 16 Oatmeal Cookies or other Cookies
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¼ Cup Butter
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1 Pinch of Salt
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½ Cup Sugar (optional)
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2 + ¼ Cups Cream Cheese
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½ Cup Sugar
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3 Egg Yolk
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½ + ⅓ Cup Sour Cream
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2 Tbsp All-Purpose Flour
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1 Pinch of Salt
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1-2 Tsp grated lemon zest
- Aluminum Baking Sheet with Stainless Steel Cooling Rack Set with Exclusive Silicone Feet
- Stainless Steel Measuring Cups and Spoons Set of 16
For the Cookie Base
Cheesecake Mass
KPKitchen Baking Tools Used in This Recipe
Directions
Preheat oven to 330 degrees Fahrenheit. Crumble the cookies with a kitchen chopper or place them in a freezer bag and roll over with a rolling pin. Melt the butter, add the sugar and salt to the cookie crumbs.
Press the batter into the bottom of the Silicone Muffin Pan. Place the Silicone Muffin Pan on your Aluminum Baking Sheet. Use the ⅓ Cup from our Stainless Steal Cups & Spoons Set for pressing, it will be easier!
Paper muffin tins are not suitable for this recipe as the cheeseake batter is difficult to separate from paper tins.
Pre-bake the bases for 10 minutes.
Meanwhile, mix together the cream cheese, sugar, egg yolks, sour cream, flour, salt and grated lemon peel until you get a smooth mixture.
Place the topping on the cookie bases and bake at 260 degrees for another 50 minutes. If the cheesecake tarts are getting too brown, you can cover them with aluminum foil.
Let them cool down completely and then: Enjoy!