Almond Swirl Cheese Cake Muffins

cheesecake muffins
Although consuming a whole cheesecake in a sitting or two is no impossible for my family sometimes just a bite or two would be perfect.  These mini cheesecake muffins can be ready to serve in just a couple of hours.  Love 'n Bake flavors the batter with their Almond Schmear to contrast the tart cream cheese.
Recipe By: Love 'n Bake
  • PrepN/A |
  • TotalN/A |
  • Serves12 Mini Muffins


    • 1 cup graham cracker crumbs, about 7 graham crackers*
    • 1 tbsp granulated sugar
    • 1/4 cup melted butter
  • Filling:
    • two 8-ounce packages of cream cheese, at room temperature
    • 1/3 cup granulated sugar
    • 2 eggs
    • 1/2 cup sour cream
    • 1/2 cup Love'n Bake™ Almond Schmear
  • Sauce:
    • 1 pound fresh rhubarb stalks, trimmed, cut into 1 1/2 to 2-inch lengths
    • 1/3 cup granulated sugar
    • 1 tablespoon honey
    • 1 pint strawberries, rinsed, tops removed, sliced


Preheat the oven to 350°F. Line 12 muffin cups with paper liners. 

For the Crust: Pour the crumbs, sugar and melted butter into a small bowl. Stir until the crumbs are evenly moistened. 

Place a heaping tablespoon of the crumb mixture into each paper-lined muffin cup. Use the back of the measuring spoon to press down on the crumbs. Bake for 5 to 7 minutes then let the crust cool while preparing the filling. 

For the Filling: Place the cream cheese and sugar in the bowl of a mixer fitted with the paddle. Beat it on medium speed until the mixture is smooth and lump free, about 4 minutes. Scrape the bowl then add the eggs one at a time. Fold in the sour cream. 

Scrape down the sides of the bowl. Add the Love'n™ Bake Almond Schmear. Fold it gently into the cream cheese batter using a few swift strokes. There should still be streaks of Almond Schmear visible in the batter. 

Evenly divide the batter between the muffin cups. (A 2-ounce measuring cup works well for portioning the batter.) 

Bake until the cheesecakes are gently firm and barely jiggling in the center, about 20 to 25 minutes. Cool the cheesecakes completely before refrigerating. (The cheesecake cake be made up to 3 days before serving.) 

For the Sauce: Place the rhubarb, sugar and honey in a saucepan. Let it sit for 15 to 20 minutes until some juice starts to leech out of the rhubarb. 

Heat the rhubarb over medium high heat until boiling. Reduce the heat, cover and simmer for 6 to 10 minutes, only long enough to tenderize the rhubarb without stewing it. 

Remove the rhubarb from the heat. Let cool for 15 minutes then stir in the sliced strawberries. 

To Serve: Allow the cheesecakes to come to room temperature. Remove the paper from each cheesecake muffin. Place on individual serving plates and served with a generous ladle of the fruit sauce.

* To make Graham cracker crumbs, crumble the Graham crackers into the bowl of food processor fitted with the metal blade. Grind until you have fine crumbs.

Variation: Chocolate-Bottom Mini Cheesecakes.

Prepare the crust. Place a generous teaspoon of Love'n Bake™ Chocolate Schmear in the bottom of each crumb-lined muffin cup. Prepare the cream cheese filling, omitting the Almond Schmear. Bake, cool then chill. Serve with a grating of quality bittersweet chocolate.

Recipes From - The Gourmet Food And Cooking Resource