Cranberry ripple cheese-cupcakes

Cranberry ripple cheese-cupcakes

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(10 ratings)

Prep: 20 mins Cook: 40 mins


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

Nutrition and extra info

  • Freezable


  • kcal412
  • fat25g
  • saturates14g
  • carbs44g
  • sugars31g
  • fibre2g
  • protein6g
  • salt1g
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  • 250g digestive biscuit
  • 100g butter, melted



    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 eggs, plus 1 yolk



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

For the ripple

  • 400g cranberries, fresh or frozen


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

  • 100g icing sugar, plus extra for dusting


  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, questions and tips

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Emily Perrott's picture
Emily Perrott
9th May, 2018
I have just taken mine out of the oven! Not turned out quite how i imagined! Whilst swirling the fruit into the cheese, it wasn't a swirl and made the whole mixture pink! I think next time i will add the cheese to the cake cases then swirl a little of the fruit in that way, as they have come out of the oven purple! Can't wait to eat them though :D i also used a bag of frozen mixed summer berries!
30th Dec, 2016
The cheese cakes are surprisingly sweet althogh the mixture easily makes 18! You can replace some (or all!) cranberries with other fruits as well.
7th Jul, 2016
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)
1st Jan, 2013
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.
7th Mar, 2012
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.
4th Jan, 2012
I think this is a convenient and delicious recipe, but instead of using blueberries use cherry and stay well
21st Dec, 2011
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!
8th Sep, 2011
MUST HAVE THEM....This is one of the best desserts i made. EVERYONE loved it!! giam giammm
22nd Mar, 2011
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.
8th Jan, 2011
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!!!


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