Heavenly Caramel Cheesecake Cupcakes: A decadent treat straight from Italy
While enjoying the Italian sun, I concocted a delicious dessert that is sure to win hearts: divine caramel cheesecake cupcakes. These cupcakes blend the creamy textures of mascarpone and cottage cheese with the rich sweetness of caramel, all nestled on a crunchy oatmeal cookie base. Perfect for satisfying your sweet tooth, each bite offers a taste of decadence and elegance.
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Why you'll love it: These Caramel Cheesecake Cupcakes are an indulgent take on classic flavors. The combination of smooth cheese and luscious caramel provides a rich, creamy experience, while the oatmeal cookie crust adds a delicious crunch. They're not only irresistibly delicious, but also a charmingly small size, making them perfect for portion control or serving at get-togethers where you want to impress without overloading.
Perfect occasion: These cupcakes are ideal for afternoon tea, brunch or as a sophisticated dessert at any dinner party. They're also perfect for cooking during the holiday season or simply when you want to bring a slice of Italian indulgence into your home. Whether it's a casual get-together or a special occasion, these cupcakes are sure to be a hit.
Decorating Tips: replaces the word nice with emptyp each cupcake with a dollop of caramel and a sprinkle of crushed oatmeal cookies for an attractive and tasty decoration. For a more festive look, you can add a drizzle of melted chocolate or a dusting of powdered sugar. Edible flowers or small mint leaves also make pretty colorful additions that enhance their gourmet appearance.
Ingredients:
- 250 g cottage cheese
- 250 g of mascarpone
- 3 eggs
- 1/2 can of caramel (dulce de leche), plus a little more for garnish
- 1 packet of vanilla pudding mix
- 100g oatmeal cookies
- 30g butter
- Start by preheating your oven to 180 degrees Celsius (356 degrees Fahrenheit) and prepare a muffin tin with cupcake liners.
- Crush the oatmeal cookies into fine crumbs. Melt the butter and mix it with the cookie crumbs. Press this mixture into the bottom of each cupcake mold to form a base.
- In a bowl, mix the fromage blanc, mascarpone and eggs. Beat until smooth and well combined.
- Prepare vanilla pudding according to package directions and stir into cheese mixture.
- Stir half a can of caramel into the cheese and pudding mixture until evenly distributed.
- Pour the filling onto the crusts of the cupcake pans, filling them almost to the top.
- Bake in the preheated oven for about 20 to 25 minutes, or until the filling is set and the edges are lightly browned.
- Let the cupcakes cool in the pan, then refrigerate for at least an hour to fully set.
- Before serving, top each cupcake with a dollop of caramel and a sprinkle of crushed oatmeal cookies.
Enjoy these divine caramel cheesecake cupcakes, a luxurious treat that combines simplicity and exquisite flavors, perfect for any occasion!