Easy Cheesecake Cupcakes
Servings 6
Ingredients
- 1 package 200 gm Philadelphia Light cheese
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- Dulche de leche for topping
Instructions
- Preheat oven at 160 degrees. Keep ready your 6-muffin pan with liners, or like I did, you can use silicon muffin liners on a baking pan.
- Beat the cheese with a hand-held mixer till smooth.
- Beat in the sugar, egg and the extract one after the other till all gets well incorporated.
- Divide equally among the liners and bake for 20 minutes.
- Allow the cupcakes to cool completely.
- Top with anything of your choice - I topped with some DDL - and serve as an after-food dessert!!!
Notes
Despite using only 1/3 cup sugar instead of 1/2 cup as per the recipe, I found the cupcake too sweet, even without the DDL!
You can use any extract, vanilla or otherwise for your favorite flavor.
I was intending to keep an Oreo and the bottom of the muffin and bake the cheesecake, but my B who was supposed to buy it along with the cheese, conveniently forgot it, so I skipped it! :)
You can use any extract, vanilla or otherwise for your favorite flavor.
I was intending to keep an Oreo and the bottom of the muffin and bake the cheesecake, but my B who was supposed to buy it along with the cheese, conveniently forgot it, so I skipped it! :)