Cranberry Ripple Cheese-cupcakes
Enjoy these delightful Cranberry Cheesecake Cupcakes made with a buttery biscuit base and a creamy, vanilla-infused cheesecake filling swirled with a burst of tangy cranberry goodness. These individual treats are perfect for any occasion, whether you're hosting a gathering or simply want a special dessert to enjoy.
— Constant Cookbook
Ingredients
- 250g digestive biscuits
- 100g butter , melted
- 600g soft cheese
- 2 tbsp plain flour
- 175g caster sugar
- dash vanilla extract
- 2 eggs , plus 1 yolk
- 400g cranberries , fresh or frozen
- 100g icing sugar , plus extra for dusting
Instructions
- First make the ripple by putting the cranberries and icing sugar into a shallow pan and cooking down over a mediumhigh heat for 10 mins until the berries collapse into a thick and sticky sauce. Turn off the heat and leave to cool.
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 muffin cases. Crush the biscuits in a plastic bag or whizz in a food processor, then mix with the melted butter. Divide between the muffin cases and press down with your fingers. In a separate bowl, mix the soft cheese with the flour, sugar and vanilla extract, then gradually beat in the eggs and yolk until smooth. Ripple the berry mix through the cheese, being careful not to over-mix. Spoon the mix into the cases and smooth the tops with the back of the spoon. Bake for 30 mins, leave to cool, then chill in the fridge until completely cold.
- To serve, peel the cases off the cakes, if you like, then dust with icing sugar. Serve piled up on a nice dish for everyone to help themselves.
Cook Time
40M
Prep Time
PT20M
Yield
Makes 12
Nutrition
- Calories: 412 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1 milligram of sodium
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