Raspberry Cheesecake Muffins

Raspberry Cheesecake Muffins are a delightful treat that combines the rich creaminess of cheesecake with the light, fluffy texture of a muffin. These delicious bites are perfect for breakfast, dessert, or any snack in between. The tangy flavor of raspberries adds a refreshing twist, making them irresistible for both cheesecake lovers and muffin enthusiasts.

Why Make This Recipe

There are many reasons to whip up a batch of Raspberry Cheesecake Muffins. They are easy to make, require simple ingredients, and the outcome is both delicious and visually appealing. Whether you’re hosting a brunch, looking for a sweet snack, or wanting to impress friends and family, these muffins are sure to please. Plus, they are a great way to use frozen raspberries if you have them on hand!

How to Make Raspberry Cheesecake Muffins

Ingredients:

• 8 milk biscuits or malt biscuits
• 4 tablespoons butter, melted
• 1 tablespoon caster sugar
• 450 g cream cheese, at room temperature
• 1/2 cup Greek yogurt or sour cream
• 2 eggs
• 1 cup caster sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornflour
• 3/4 cup frozen raspberries
• 1 cup frozen raspberries (for topping)
• 2 tablespoons caster sugar (for topping)
• 2 tablespoons lemon juice (for topping)

Directions:

1. Preheat your oven to 160°C (320°F) or 140°C (284°F) if using a fan-assisted oven. Spray a muffin tray with non-stick cooking spray.
2. Crush the biscuits into fine crumbs. Mix the crumbs with melted butter and sugar. Press this mixture into the holes of the muffin tray to form the crust.
3. Bake the crust for 5 minutes and let it cool.
4. In a large bowl, beat the cream cheese and Greek yogurt (or sour cream) until smooth.
5. Add in the eggs, caster sugar, lemon juice, and cornflour. Mix well.
6. Gently fold in the frozen raspberries.
7. Spoon the cheesecake mixture over the prepared crusts in the muffin tray, filling them about 3/4 full.
8. Bake for 20 minutes. Once done, let them cool at room temperature.
9. Refrigerate the muffins for 3-4 hours to set completely.
10. For the topping, heat the frozen raspberries, sugar, and lemon juice in a saucepan until melted. Let cool.
11. Top the cooled cheesecakes with the raspberry topping and refrigerate until the topping is set.

How to Serve Raspberry Cheesecake Muffins

Serve these muffins chilled or at room temperature. They make a lovely addition to breakfast or serve them as a sweet treat with coffee or tea. You can also garnish them with fresh raspberries or a sprinkle of powdered sugar for an extra touch.

How to Store Raspberry Cheesecake Muffins

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. If you want to keep them longer, consider freezing them. Just make sure they are well wrapped to prevent freezer burn.

Tips to Make Raspberry Cheesecake Muffins

1. Ensure that your cream cheese is at room temperature before mixing. This will help achieve a smooth texture.
2. Try using fresh raspberries if they are in season for an even more vibrant flavor.
3. Don’t overmix the batter after adding the raspberries to keep some pieces intact.

Variation

You can enjoy these muffins with different fruits like blueberries or strawberries instead of raspberries. Feel free to adjust the flavor by adding some chocolate chips or a sprinkle of cinnamon for a unique twist.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese or Greek yogurt for a lighter version of these muffins.

2. Can I make these muffins gluten-free?
Absolutely! Use gluten-free biscuits and make sure all other ingredients are gluten-free.

3. How can I tell when the muffins are done baking?
The tops should be set and slightly golden. You can also insert a toothpick into the center—if it comes out clean or with just a few crumbs, they are ready!