Cheesecake muffins
So, do you like cheesecake? And how about muffins? We love both. That's why we're serving cheesecake in muffin form today. These handy cheesecake muffins with a crust and crumb topping look great on any coffee table and are also perfect for picnics. If you prefer your cheesecake muffins without a crust, you can simply omit it and only prepare half of the batter for the crumb topping. Alternatively, you can replace the flour with 60 g of almond flour to easily create low-carb cheesecake muffins. The berry topping is also optional, but it gives the cheesecake muffins with quark a fruity, sour note. The perfect complement to the vanilla.
Cheesecake muffins with no added sugar
For this light cheesecake muffin recipe, we use both erythritol and xylitol. Xylitol is particularly good for batters and gives the crust and crumb topping a rich sweetness. The calorie-free erythritol is used in the quark mixture.
Instructions
1. To make the cheesecake muffins, first prepare the shortcrust pastry for the base and the crumb topping. Knead all ingredients into a crumbly dough and chill for half an hour.
2. Preheat the oven to 180°C (top and bottom heat).
3. Now prepare the quark mixture. Whisk together all ingredients except the berries.
4. Lightly grease the muffin tin and press about half of the shortcrust pastry into the muffin tins to form the base.
5. Spread the quark mixture on top, then the berries, and finally spread the shortcrust pastry on top as the crumb topping.
6. Bake the cheesecake muffins for 25-30 minutes.
7. Let cool completely and chill again in the refrigerator before serving.
*The cheesecake muffins will also turn out well without custard powder, but they will hold their shape better this way. If you would like to make both cheesecake with quark and creamy cheesecake without starch, be sure to check out our cheesecake recipes at the end of the recipe.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
