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Cheesecake cupcakes With a moist crumb and crunchy cheese topping it will definitely be a family favorite. Perfect for breakfast or as a midday snack!
On a visit to the Philippines a few years ago, I went to our local bakery to buy some coconut macaroni and cheesecake, but was disappointed. They had packages and packets of macaroons, but they didn’t have any.
These cookies were super popular when I was in high school and were my favorite snack to bring with me during school vacation, so I was devastated when I found out they were no longer available. My office colleague lamented this fact when I inquired about my trip, and said her friend had a recipe and would give it to me.
I’m glad she did because the cakes she made were amazing. They were moist and buttery, and with a crown of delicious cheese, I quickly polished off two or three of them as soon as I took them out of the oven.
I couldn’t get enough of the combination of sweet and salty flavors. Every bite certainly brought back many delicious childhood memories.
If you’re in the mood for baking, you can also try these crumbled calamansi pies, packed with citrus goodness! Satisfy your sweet tooth with these chocolate cupcakes with mocha buttercream frosting!
Note the ingredients
- precise-The recipe uses all-purpose flour
- ghee– Adds rich flavor and soft texture. If substituting salted butter, omit the salt.
- egg- Giving structure and helping with yeast. Use room temperature eggs for best results.
- Condensed milk– Adds sweetness and creaminess.
- baking powder– Acts as a leavening agent.
- cheese-I use Eden brand in the mixture, but any quick-dissolving type should work. I love the strong flavor of sharp cheddar for garnish but feel free to substitute it with Monterey Jack, Edam, or Gouda. Do not use mozzarella as it becomes very stringy.
- sugar- Use white granulated sugar. Adds depth of color and flavor and keeps baked goods soft and moist.
- salt– Balances the overall flavour. Provide contrast with sweetness.
- Vanilla extract– My choice. Add half a teaspoon of vanilla or orange extract to the mixture for another layer of flavor.
How to make cheesecake cupcakes step by step
- For easy removal, line a muffin pan with cupcake liners.
- In a large bowl, mix the flour, baking powder, and salt well until dispersed.
- In a medium bowl, beat the butter, sugar, and eggs with an electric mixer.
- Starting and ending with the flour mixture, add the flour mixture two-thirds and half the sweetened condensed milk in between (⅓ flour mixture, ½ condensed milk, ⅓ flour mixture, ½ condensed milk, and ⅓ flour mixture) to the egg mixture. Beat on low speed with each addition.
- Add the quick-melting cheese and mix until combined.
- Using a scoop, fill each hole in the muffin tin ¾ full. Top with cheddar cheese.
- Bake in a 350°F oven for 20 to 25 minutes or until a toothpick comes out clean and the top is golden. Remove from the oven and leave to cool.
Baking tips
- If the cheese is very soft and difficult to cut, place it in the refrigerator for 2 to 3 minutes until it hardens slightly.
- The basic step in this recipe is to combine the dry ingredients and condensed milk with the egg mixture. Make sure to add the flour in thirds and the condensed milk in half, beginning and ending with the flour, beating well after each addition.
- Use the ice cream scoop for consistent sizes and even baking.
- Remove the cupcakes from the muffin tin after a minute and cool them completely on a wire rack so they don’t continue to bake in the remaining heat of the pan.
How to apply and store
- Cheesecakes are delicious for breakfast or as a midday snack with your morning coffee or afternoon tea. They also make a great addition to kids’ packed lunches.
- If the cakes are stored properly in an airtight container, they will stay moist at room temperature for up to a week. Cool completely before transferring to containers, as condensation may create sticky cupcake tops.
- Freeze the cakes to keep them longer. Wrap individually in plastic wrap, store in resealable bags, and freeze for up to 3 months.
More favorite baked goods
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
These moist and buttery cheesecakes are sure to be a family favorite. Delicious for breakfast with coffee or tea as well as an on-the-go snack.
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ingredients
- 1 ¾ Glasses Sifted flour
- 2 teaspoons baking powder
- ¼ small spoon salt
- ½ cup Softened butter
- ½ cup sugar
- 2 egg
- 1 Can (14 oz) sweetened condensed milk
- ½ cup – Instantly melting cheese, grated
- 1 cup Cheddar cheese, grated
directions
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Line a muffin tin with cupcake paper.
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In a large bowl, combine flour, baking powder and salt.
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In a medium bowl, beat the butter, sugar, and eggs with an electric mixer until combined.
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Starting and ending with the flour mixture, add the flour mixture two-thirds and half the sweetened condensed milk in between (⅓ flour mixture, ½ condensed milk, ⅓ flour mixture, ½ condensed milk and ⅓ flour mixture) to the egg mixture. Beat on low speed with each addition.
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Add the quick-melting cheese and stir until the ingredients are mixed.
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Using a scoop or spoon, fill each hole in the muffin tin about 3/4 full. Top with cheddar cheese.
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Bake in a 350°F oven for 20 to 25 minutes or until a toothpick comes out clean and the top is golden. Remove from the oven and leave to cool.
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Nutrition information
Calories: 213Calories, Carbohydrates: 27g, protein: 5g, fat: 9g, Saturated fat: 5g, Cholesterol: 45mg, sodium: 149mg, Potassium: 151mg, sugar: 17g, Vitamin A: 300international unit, Vitamin C: 0.6mg, Calcium: 134mg, iron: 0.8mg
“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
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