My latest twist on cheesecake is these little Strawberry Cheesecake Cupcakes. These are baked in a cupcake tin, so the portions are already dished out!
Total Time
35min
5.0
1 Rating
Author: My Second Breakfast
Servings:
6
Ingredients
•
2
cups
Fresh Strawberries
•
1/2
cup
Water
•
1/3
cup
Granulated Sugar
or Brown Sugar or Coconut Sugar
•
1
Lemon
, freshly squeezed
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1
Eggland's Best Classic Egg
•
2
tbsp
Granulated Sugar
•
1/3
cup
Kemps Heavy Whipping Cream
•
2/3
cup
All-Purpose Flour
•
1
tsp
Baking Powder
•
to taste
Coarse Sugar
•
to taste
Whipped Cream
•
to taste
Ice Cream
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a small bowl, combine Fresh Strawberries (2 cups), Water (1/2 cup), Granulated Sugar (1/3 cup), juice from Lemon (1) and Simply Organic Cinnamon, Ground (1/2 tsp).
3.
In a medium bowl, whisk together Eggland's Best Classic Egg (1), Granulated Sugar (2 tbsp) and Kemps Heavy Whipping Cream (1/3 cup). Add All-Purpose Flour (2/3 cup) and Baking Powder (1 tsp), stir until just combined.
4.
In a muffin tin, fill each section up 3/4 of the way with equal amounts of strawberries and liquid, about 2 tablespoons per muffin compartment.
5.
Top with equal amounts of dough, about 1 heaped tablespoon per muffin compartment. Sprinkle with more cinnamon and Coarse Sugar (to taste). Bake for about 20-25 minutes, until the top has risen and is golden brown.
6.
Let cool completely if you want a stiffer end product or serve messily and warm with Whipped Cream (to taste) or Ice Cream (to taste).
Nutrition Per Serving
CALORIES
188
FAT
5.7 g
PROTEIN
3.3 g
CARBS
32.1 g
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