Apricot Glazed Black and White Cheesecake Cupcakes


Let me start with the many advantages of baking cheesecake in a cupcake form. First, you don't need a springform pan. Second, since the individual cupcakes bake faster than a traditional cheesecake, you don't need a water bath! Third, you don't have to dip the knife in hot water each time before you want to slice it. In this case, you just need a spoon to take a bite and put it your mouth :)

I had made six of these pretty cheesecakes over the weekend to be enjoyed as dessert after lunch. Six would be enough for over two days, right? or so I thought. My husband and I finished all of them in one shot, after a heavy lunch. :D such amazingly delicious they were!

A chocolate Oreo base topped with a silky smooth cream cheese filling and dolloped with sweet and tasty apricot jam, how on earth is it possible that it won't taste good? You ought to try to believe it. I'm sure you won't regret. BTW, I made another batch the next day :D

Recipe Source: Martha Stewart's Cupcakes

Makes 12 Cheesecake Cupcakes

For the Biscuit Base
12 Chocolate Oreo biscuits
2 teaspoons unsalted melted butter

For the Cream Cheese Mixture
340 grams / 12 ounces Philadelphia full fat cream cheese at room temperature
200 grams / 7 ounces caster or superfine sugar
2 medium eggs at room temperature
pinch of regular salt
1/2 teaspoon pure vanilla extract
90 ml / 3fl ounces / 1/3 cup sour cream

6 teaspoons apricot jam

Preheat oven to 175 degrees C / 350 degrees F. Line standard muffin tin with paper liners.

In a food processor or a grinder, pulse the biscuits to fine crumbs. Add the melted butter and pulse until the mixture comes together. Press about a tablespoon of this mixture onto the bottom of each lined cup to form a crust. Bake for about 5 minutes. Place the tin an a wire rack to cool. Reduce the oven temperature to 140 degrees C / 275 degrees F.

Meanwhile, in a stand mixer on medium speed with the paddle attachment, beat the cream cheese till it is soft and creamy(1-2 mins).

Reduce the speed to low. Add sugar and beat until combined. Scrape the bowl as and when required. Add the eggs one at a time and beat until well mixed. Add salt and vanilla extract and beat for 1-2 mins. Add the sour cream and mix.

Scrape the bowl and beat until smooth and thoroughly mixed. Pour the batter into the lined cups filling until almost to the top. Bake in the preheated oven until the filling is set around the edges but the center is still soft, about 12 to 15 minutes.

Place the tin on a wire rack to cool completely. Refrigerate the cheesecakes still in their tins for at least 4 hours or preferably overnight.

Before serving, bring the cheesecakes to room temperature and remove from the tins. Heat the apricot jam in a small saucepan until loose. Strain through a fine sieve to remove any lumps. Spoon a teaspoon of the warm jam onto each cheesecake and serve :)

Cheesecake will keep well in the refrigerator covered for up to 3 days.

Happy Baking!!!


  1. Oh these are gorgeous! I love the look of these sweet little cakes. And I agree, mini cheesecakes are so fun and easy to eat! Lovely photos! : )

    1. Thanks Anne and yes mini cheesecakes are such a respite. Though a whole cheesecake does have it's own charm, we can't deny the fact that cheesecakes in cupcake form are super easy to make and eat!


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