Mini Blueberry Cheese Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: makes 6
  • 250g Cream cheese, room temperature
  • 65g Dairy whipping cream
  • 55g Caster sugar
  • 2 large Eggs + 1 egg yolk
  • 1 tsp Lemon zest
  • 1 tsp Lemon juice
  • 1 tsp Vanilla exract
  • 2 tbsp Plain flour
  • 100g Blueberry filling
  1. Preheat oven to 160 deg C. Line muffin pan with 6 paper cases.
  2. Beat cream cheese and sugar at low speed. Gradually add in whipping cream and beat the cream cheese at medium speed to smooth and creamy. Add lemon zest, lemon juice and vanilla extract, mix well.
  3. Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour into it and mix well.
  4. Divide cream cheese mixture evenly into cases. Bake in water bath for 20 minutes or just until set. Set aside to cool completely.
  5. Warm up the blueberry filling. Top cheesecake with blueberry filling over it and place in refrigerator to chill for at least 2 hours. Decorate the cake as desire before serving.
Recipe by Anncoo Journal at