Classic in mini format: these cheesecake muffins deliver the same creamy, tangy flavor as a full-size cheesecake but are easier to serve, transport, and sample. I baked three variations at once—crumb-topped, tangerine, and chocolate “pluck”—so you can enjoy a range of flavors in one batch. Smaller portions make it fun to try them all.
Taste and Occasion
The crumb-topped version pairs a crunchy pastry crumble with a smooth curd filling for a pleasing contrast of textures. Tangerine cheesecake muffins add bright, citrusy fruit notes—mandarin segments work especially well and balance the creamy filling. For a striking visual and chocolatey flavor, the pluck cake-style muffins create a black-and-white pattern: I adapted the cheesecake filling from a traditional Russian pluck cake so these hold their shape nicely after cooling.
Ingredients
The shortcrust dough is based on a pluck cake recipe. For the crumble variation, set aside about one third of the dough (without cocoa) to pinch into crumbles for the topping. Press the remaining dough into the muffin cups to form the base and a small edge. For tangerine muffins, fold well-drained canned mandarin segments gently into the cheesecake mixture. Below you’ll find precise quantities in the recipe card.
How to Make the Cheesecake Muffins
Start by creaming the softened butter and sugar until light. Add the egg, then mix in the flour, baking powder, and a pinch of salt to form a smooth shortcrust pastry.
Preheat the oven to 360°F (180°C). Use about two-thirds of the dough to make the muffin bases and reserve the rest for crumbles. Roll small balls of dough, place them in the muffin cups, and press them flat with your fingers, creating a slight rim if desired.
Whisk the sugar and egg for the cheesecake filling, then stir in the melted butter. Add the curd (quark), vanilla custard powder, and grated lemon zest and mix until smooth. Spoon the filling evenly into the prepared bases.
Pinch the reserved dough into small crumbles and scatter them over the cheesecake filling for the crumble variation. Bake for roughly 35 minutes. Allow the muffins to cool and then chill them in the refrigerator for at least 30 minutes—this helps the filling set; they may wobble slightly straight from the oven but will firm up as they cool.
Top Tip
Use a muffin tray with removable or silicone molds for easy removal. Since the muffins are still soft right after baking, chilling them before taking them out of the molds prevents damage and keeps their shape intact.
Recipe Card
Cheesecake Muffins
20 mins
35 mins
Ingredients
For short pastry and crumble
- 125 grams butter, soft (⅔ cup)
- 90 grams sugar (½ cup)
- 1 medium egg
- 225 grams all-purpose flour (1 ⅘ cups)
- 1 teaspoon baking powder
- pinch of salt
For the curd cream
- 60 grams sugar (⅓ cup)
- 1 large egg
- 110 grams melted butter (½ cup)
- 350 grams curd cheese (quark) (about 3 cups)
- 40 grams vanilla pudding powder (about 6 tbsp, 1 small bag)
- ½ teaspoon grated lemon zest
Instructions
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Beat the softened butter and sugar until light and fluffy. Mix in the egg, then add the flour, baking powder, and salt. Knead into a smooth shortcrust pastry.
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Preheat the oven to 360°F (180°C). Use about two-thirds of the dough for the muffin bases and save the rest for the crumble. Roll small balls of dough, place in muffin cups, and press flat, forming a slight edge if desired.
-
For the filling, whisk the sugar and egg, add the melted butter, then fold in the curd, vanilla pudding powder, and lemon zest. Spoon into the prepared bases.
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Pinch the reserved dough into crumbles and sprinkle over the filling. Bake about 35 minutes. Cool the muffins, then refrigerate for at least 30 minutes so the filling sets.
Notes
- For tangerine muffins, use the shortcrust dough for full bases and edges, and gently fold drained mandarin segments into the curd filling.
- For pluck cake muffins, knead about 30 grams of cocoa into part of the shortcrust dough, use two-thirds of the plain or cocoa dough for bases and edges, then tear or “pluck” the remaining dough into pieces to scatter on top for a marbled look.
Ingredient substitutions
Variations
These muffins are quick to make, freezer-friendly, and ideal for parties or buffets. Try a cookie-base version, a flourless base-free variant, or experiment with a lower-sugar filling using low-fat curd. The recipe adapts well to different flavors and dietary tweaks while keeping a creamy center and satisfying crust.
