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Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes - a delicious gluten free treat!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24


  • 250 gms – 1 cup cream cheese I used a reduced fat cream cheese and it worked just as well
  • 75 ml – 2.5 oz. heavy cream whipping kind
  • 75 gms – 2.5 oz. sugar
  • ½ tsp vanilla essence
  • 1 egg
  • 150 ml – 5 oz. extra cream for whipping as decoration
  • Coloured fondant to make the coral/seaweed decorations


  1. Put the cream cheese, cream, sugar and vanilla essence in the bowl of an electric mixer fitted with a whisk attachment and whisk until combined. Add the egg and whisk again until smooth.
  2. Put the batter into the lined muffin tray cups, filling each to 2/3.
  3. Bake in a pre heated oven at 160°C – 320°F for about 20 minutes (25 to 30 if you make bigger cupcakes). They are ready when the mix springs back when you gently press down.
  4. Remove them from the oven and let them cool completely before you take them out of the tray.
  5. Whip the 150 ml – 5 oz. of cream until stiff peaks form put it in a piping bag and decorate the cheesecake cupcakes with it (I used a 1M Wilton tip for this). Top them with the coral/seaweed fondant decorations and enjoy immediately!

Recipe Notes

You can make the cupcakes ahead and freeze them for a few days. I usually wrap them gently in foil (better if done individually or they may stick) and then put them in a Ziploc bag. Make sure they are completely cold before wrapping them. On the day you want to serve them, unwrap them and let them come to room temperature. If you are decorating them with whipped cream, do so at the last moment or the cream may get spoilt or it may melt.