Breakfast Cheesecake Cupcakes
Breakfast Cheesecake Cupcakes might be just the American recipe you are searching for. This recipe makes 12 servings with 200 calories, 6g of protein, and 6g of fat each. For $1.62 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 2004 people were impressed by this recipe. This recipe from Handle the Heat requires neufchatel cheese, granulated sugar, egg, and honey. Plenty of people really liked this morn meal. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 56%, this dish is solid. If you like this recipe, take a look at these similar recipes: Cookies and Cream Cheesecake Cupcakes {akan Oreo Cheesecake Cupcakes}, Breakfast Cupcakes, and Breakfast Oatmeal Cupcakes To Go.
Servings: 12
Ingredients:
Blueberries, sliced strawberries, blackberries, or raspberries for topping
1/2 teaspoon cinnamon
1 large egg
1 large egg white
1 tablespoon all-purpose flour
1/4 cup granulated sugar
2 tablespoons honey
8 ounces Neufchâtel cheese (1/3-less fat cream cheese), at room temperature
1/4 teaspoon nutmeg
3/4 cup old-fashioned oats
1/2 teaspoon fresh orange zest
7 ounces low-fat plain Greek yogurt
1 teaspoon vanilla
1/3 cup toasted sliced almonds, walnuts, or pecans, or a combination
Equipment:
muffin liners
muffin tray
bowl
oven
hand mixer
food processor
wire rack
Cooking instruction summary:
For the crust:Preheat the oven to 350°F. Line a standard muffin tin with paper liners.In a medium bowl, combine all the crust ingredients. Divide the crust between the muffin cups, pressing down slightly to fill the bottom of each cup. Bake for 10 minutes, or until lightly browned and fragrant. Reduce oven temperature to 325°F.For the filling:In the bowl of an electric mixer or food processor, combine the cream cheese, yogurt, sugar, honey, vanilla, and zest until well combined. Add in the egg, egg white, and flour and beat or process until just combined. Do not overmix. Divide the batter between the muffin cups.Bake for 20 to 25 minutes, or until the filling is firm at the edges but still slightly jiggly in the center. Place the muffin tin on a cooling rack and let cool completely before chilling in the refrigerator for at least 4 hours. The cupcakes can be store in an airtight container in the refrigerator for up to 4 days. Top with fresh berries before serving.
Step by step:
1. For the crust:Preheat the oven to 350°F. Line a standard muffin tin with paper liners.In a medium bowl, combine all the crust ingredients. Divide the crust between the muffin cups, pressing down slightly to fill the bottom of each cup.
2. Bake for 10 minutes, or until lightly browned and fragrant. Reduce oven temperature to 325°F.For the filling:In the bowl of an electric mixer or food processor, combine the cream cheese, yogurt, sugar, honey, vanilla, and zest until well combined.
3. Add in the egg, egg white, and flour and beat or process until just combined. Do not overmix. Divide the batter between the muffin cups.
4. Bake for 20 to 25 minutes, or until the filling is firm at the edges but still slightly jiggly in the center.
5. Place the muffin tin on a cooling rack and let cool completely before chilling in the refrigerator for at least 4 hours. The cupcakes can be store in an airtight container in the refrigerator for up to 4 days. Top with fresh berries before serving.
Nutrition Information:
covered percent of daily need
