These tangerine cheesecake muffins taste at least as good as their big relatives but are also suitable for eating out of hand or taking away. And because a single standard version is boring, I baked three quick cheesecake muffins at once. With such small pieces, you can give them a try, after all. 😉
Hello dear friends,
today we're baking three different versions of Cheesecake Muffins:
First of all, of course, I had cheesecake muffins with sprinkles. Because crumbles are always right. And because their crunchiness goes so well with the creamy, firm curd mixture.
I also baked cheesecake muffins with tangerines because they are the absolute standard fruit for this type of cake (besides cherries), and they provide a fruity contrast.
And finally, I had to bake pluck cake muffins - because black and white cakes are simply easy to look at.
Crispy crumbles and a fluffy yeast dough with a thin layer of cream in between: The perfect, easy crumb cake from the baking sheet!
Lets have a look:
Taste and Occasion
I love those muffins because of their versatility. They are quickly made, delicious all year round, suitable for freezing, perfect for parties and buffets. So you might want to prepare a few more and store them in the fridge for later.
For the cheesecake muffins with sprinkles, you have to save about one third (without cocoa, of course) for the sprinkles. The rest is pressed into the muffins with your fingers as a base. Similar to the cheesecake crumble from the baking sheet. For the cheesecake muffins with tangerines, it's easy to put some drained fruit from the jar and carefully fold it in. That's it.
How to make the Tangerine Cheesecake Muffins
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
Start by beating the softened butter with the sugar until it is really fluffy. Then, stir in the egg. Once you're done with that, add the flour, baking powder, and salt and knead everything into a stirred shortcrust pastry.
If you want to make the pluck cake version, knead approx. 30 grams of baking cocoa under the short pastry.
Now that you have the dough ready, it is time to bake it: switch on your oven and heat it to 360°F or 180°C. Make the bottom of the muffins from about two-thirds of the dough (the rest is for the crumbles). Form small balls, put them into the muffin cups (and a baking sheet), and press them flat with your fingers. If you like, you can also pull up a small border.
For cheesecake muffins with mandarins, use the complete short pastry for the bottom and edges. Carefully fold a small tin of drained mandarins into the curd mixture.
For the pluck cake option, form the base and possibly the edges from two thirds, roll out the rest, and spread it on the curd mixture, plucked into pieces.
Now let's focus on the cheesecake fill: whisk the sugar with the egg. Stir in the liquid butter with curd, pudding powder, and lemon zest. Spread the cream on the muffin cups.
Form small crumbles from the remaining dough with your fingers and sprinkle them over the quark cream. Bake the muffins for about 35 minutes, let them cool down, and put them in the fridge for at least 30 minutes.
After baking the muffins, they may still be a little soft. Just let them cool down a bit, and they will become firm.
I recommend using a muffin tray for this recipe and additional removable muffin trays (e.g., those made of silicone). This is the best way to solve the muffins. Because they are still a bit soft and "wobbly" after baking, the muffins should be cooled down afterward - and only then removed from the silicone molds.
For short pastry and crumbles
- 125 grams (⅔ cups) butter, soft
- 90 grams (½ cups) sugar
- 1 egg, medium sized
- 225 grams (1 ¾ cups) wheat flour
- 1 teaspoon baking powder
- 1 pinch salt
For the quark cream
- 60 grams (⅓ cups) sugar
- 1 egg, large
- 110 grams (½ cups) butter, melted
- 350 grams (1 ½ cups) quark
- 40 grams (3 tablespoon) vanilla pudding mix, 1 small bag
- ½ teaspoon lemon zest, grated
- Beat the softened butter with the sugar until fluffy. Stir in the egg; add the flour, baking powder and salt and knead everything into a stirred shortcrust pastry.
- Preheat oven to 360°F / 180°C. Make the bottom of the muffins from about two thirds of the dough (the rest is for the crumbles). Form small balls, put them into the muffin cups (and a baking tray) and press them flat with your fingers. If you like, you can also pull up a small border.
- For the cheesecake mass, whisk sugar and egg. Stir in the liquid butter with curd, pudding powder and lemon zest. Spread the cream on the muffin cups.
- Form small crumbles from the remaining dough with your fingers and sprinkle them over the quark cream. Bake the muffins for about 35 minutes, let them cool down and put them in the fridge for at least 30 minutes. The mixture may still be a little soft after baking, the muffins will become firm as they cool down.
For pluck cake muffins, knead approx. 30 grams of baking cocoa under the short pastry. Form the base and possibly the edges from two thirds, roll out the rest and spread it on the curd mixture, plucked into pieces.
In the unlikely event that that you are still not convinced, take a look at my cheesecake muffins with cookie base or follow this recipe if you want to bake cheesecake muffins without base or flour. Or have a look at my cheesecake recipe collection and muffin overview.
Pear Muffins with Crumbles
German Butter Cake with Almond Topping
The Best Cheesecake Recipe In The World
German Poppy Seed Cake with Streusel
Homemade Crumble Cheesecake
Best Ever Basic Muffin Recipe
Low Carb Cheesecake: Cheesecake without sugar