Sweet Corn Cheesecake Cupcake Recipe

Name: Sweet Corn Cheesecake Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Vanilla Yogurt; 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling); 75 grams Caster Sugar; 1 tsp Vanilla Essence; 1 large Egg; 227 grams Philadelphia Cream Cheese (room temperature); 100 grams Digestive Biscuits; 50 grams Butter; 1 tbsp Caster Sugar /Granulated Sugar; 1/2 tbsp Sugar; 2/3 tsp Gelatine; 3 tbsp hot water; 1 a few corn kernels for decorations

Servings: persons

1/4 cup Vanilla Yogurt
80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
75 grams Caster Sugar
1 tsp Vanilla Essence
1 large Egg
227 grams Philadelphia Cream Cheese (room temperature)
100 grams Digestive Biscuits
50 grams Butter
1 tbsp Caster Sugar /Granulated Sugar
1/2 tbsp Sugar
2/3 tsp Gelatine
3 tbsp hot water
1 a few corn kernels for decorations

1
Preheat oven to 150C.
2
Prepare a cupcake/muffin tin with paper or use aluminium liners instead.
3
(I use aluminium cupcake liners straight)
4
Melt the butter in a pan or microwave it to melt it.
5
Crush the biscuits and add the melted butter, sugar together and mix well.
6
Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
7
Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
8
Cream the cream cheese using a electric mixer or by hand.
9
Add the sugar and continue beating it.
10
Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
11
Add the corn bits and mix well.
12
Pour mixture evenly into the prepared tin.
13
And bake for about 18-22 mins till the cheesecake if firm but still wobble in the middle when shaked.
14
Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
15
Add the gelatine, sugar and hot water together and mix well.
16
Place some corn kernels in the middle of the cheesecake and add half a tablespoon of solution on the top of the kernels and let it set in fridge.
17
Serve Cold!!
18
Enjoy!!
19
=D

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup Vanilla Yogurt, 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling), 75 grams Caster Sugar, 1 tsp Vanilla Essence, and more.

Yes, Sweet Corn Cheesecake Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Corn Cheesecake Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions