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Chocolate Cheesecake Muffins

Chocolate Cheesecake Muffins

A chocolate cheesecake with a twist: enjoy your breakfast with this chocolate cheesecake muffin recipe, an easy and mouthwatering dessert.

02 May, 2014
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Dietary Consideration

serves for


total time

1 HR 0 MIN


120 g + some for the muffin pan
250 g
Quark cheese
1000 g, well drained (if necessary, squeeze in a clean dish towel)
40 g
Vanilla extract
1 tsp
Baking powder
1 tsp
Lemon zest
1 good pinch, finely grated
1 pinch
Bittersweet chocolate
125 g, 70% cocoa
Icing sugar
to dust
Cream of wheat
for the muffin pan


Heat the oven to 180°C (fan) / 200°C / gas 6.

Grease the cups of the muffin pan with butter and scatter with cream of wheat.

Cream together the butter and sugar and beat in the eggs one by one.

Stir in the quark, corn starch, vanilla extract, baking powder, lemon zest and salt.

Spoon the batter into the pan cups and bake for approx. 30 minutes until golden brown.

Remove from the oven, let cool for a few minutes then remove from the pan and cool on a wire rack.

Melt the chocolate and drizzle over the muffins.

Serve dusted with icing sugar.

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