Assorted Eggless Cheesecake Cups

Nutrition values are AI-estimated based on ingredients.

• 100g biscuits
• 50g melted butter
• 180g cream cheese
• 3 tbsp caster sugar
• 90ml cream
• 25g curd
• 2 tsp corn flour
• 150g condensed milk
• 1 tsp vanilla extract
• Nutella
• Biscoff spread
• Raspberries
• Blueberries
• Chocolate brittle

1. 1Line a cupcake tray with cupcake liners.
2. 2Crush biscuits into fine crumbs, then transfer to a bowl and mix with melted butter until a wet sand consistency is achieved.
3. 3Spoon the biscuit-butter mixture into each cupcake liner and firmly press to form an even crust.
4. 4Refrigerate the tray with the prepared crusts for at least 15-20 minutes.
5. 5In a bowl, combine cream cheese, caster sugar, cream, curd, corn flour, condensed milk, and vanilla extract.
6. 6Mix the filling with a spatula and then whisk vigorously until it forms a smooth, lump-free batter.
7. 7Carefully pour the prepared filling over the set biscuit crusts in each cupcake liner, filling almost to the top.
8. 8Prepare a water bath by placing the muffin tray into a larger baking tray and pouring hot water around it.
9. 9Bake in a preheated oven at 150 C for 20 minutes.
10. 10Let the cheesecakes cool completely, then refrigerate them overnight before demolding from the cupcake liners.
11. 11Top the demolded cheesecake cups with desired toppings such as Nutella with a hazelnut, Biscoff spread, crushed raspberries, blueberries, or chocolate brittle.

These instructions are our analysis of the original video. Watch on YouTube →