Cranberry ripple cheese-cupcakes

Cranberry ripple cheese-cupcakes

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(9 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Makes 12
These one-portion puds have a sharp ripple of cranberry to cut through the sweetness

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal412
  • fat25g
  • saturates14g
  • carbs44g
  • sugars31g
  • fibre2g
  • protein6g
  • salt1g
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Ingredients

  • 250g digestive biscuit
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 600g soft cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • dash vanilla extract
  • 2 egg, plus 1 yolk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the ripple

  • 400g cranberries, fresh or frozen
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g icing sugar, plus extra for dusting

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (14)

hrdscott's picture
5

I have made these twice now and they are absolutely delicious, both times they have gone down well with guests! I substituted cranberries with raspberries (and sieved out the pips). I found adding the fruit mix to the cheesecake mixture before loading up the muffin cases gave a more fully mixed end result rather than a ripple, so the second time I made them I added a swirl of fruit coulis after I had put the cheesecake mix in the muffin cases, I thought this worked much better (taste wise and visually)

freshcream's picture
4

Just made this yesterday with my little girl - its a quick one to make, and easy too. I didnt have enough cheese so I made up the rest with double cream but I was still short by about 150 grams. I also only had 300 grams cranberries so just used that, and added a bit of lemon juice to the final mixture as I love a hint of lemon in desserts. I used two eggs and no extra yolk (hate waste). After all these changes I still managed to get 22 cupcakes, and they were pretty to look at and tasty too. I agree with the other readers, start with less biscuit mixure, you can always make more if u need it (I had a bit left over).
It isn't an irresistible recipe, nice but nothing to rave about, and also requires too much sugar to sweeten it; so I'm giving it four stars. If I didnt have a glut of cranberries needing to be used up I'd not make it again.

karinannapfetzer's picture
5

I've made this a number of times, and everybody loves it. Good for coffee or as a dessert. However, I always used a berry mix as I couldn't get cranberries. Works just as well. However, I find that overall, the biscuit base mix as well as the cheese mix usually is too much for a 12 hole muffin tin, so I fill a couple of ramekins as well.

veneno's picture

I think this is a convenient and delicious recipe, but instead of using blueberries use cherry and stay well

heatherbel1's picture

Made these for a dinner party and they went down a treat! Took the above advice and saved some digestive mix, glad I did as I had a fair bit of cheesecake mix left over after filling 12 muffin cases. Ended up being able to make 17 full muffin cases. No complaints at having more than expected!

georgiou's picture
5

MUST HAVE THEM....This is one of the best desserts i made. EVERYONE loved it!! giam giammm

karen260888's picture
5

These are AMAZING! I used frozen raspberries instead of cranberries....delicious! I found the mixture was a perfect amount to fill 12 muffin cases...although next time I make them I will use cupcake cases as 1/2 a muffin case portion was sufficient for most people.

neliban's picture

These were delicious! I'm not into sweet stuff normally, I made them for a dinner party and everybody loved them, including me! Over-indulged!!!

tails83's picture

I made these at the weekend, couldn't find cranberries though so used raspberries and they were delicious.
I agree though with the other comments, there was way too much leftover. I made 18 cakes but still had about half left over. wish i had frozen it too.

wellybeth@aol.com's picture
5

Made them with frozen raspberries. Tips - cut sugar as their sweeter (didn't measure, just to taste) & strain to remove seeds. Ended up with raspberry left over so have frozen it in ice cube tray, for next time. They were for a charity bake sale at work and went down a treat.

amanda1982's picture

Would this recipe work with rasberries instead of cranberries?

lesleyharrison's picture

Maybe american muffin tins are way smaller than uk ones - I doubled the mixture to make 24 and had enough mixture left over to make a thin 9 inch cheesecake...

ghensler's picture
5

Same for me there was too much biscuit base but my goodness they were absolutely delicious. Without a doubt will make them again they were so lovely

jcheong's picture
4

Worked just like the pictures and tasty too.
Be careful not to put too much biscuit base in. I used normal size muffin tins and there was so much cheesecake filling left over. Could have made double the amount.

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