Sweet Corn Cheesecake Cupcake


Cheese Filling Part
  • 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
Toppings (Can be Omitted)
  • 1/2 tbsp Sugar
  • 2/3 tsp Gelatine
  • 3 tbsp hot water
  • 1a few corn kernels for decorations


1_ Preheat oven to 150°C. Prepare a cupcake/muffin tin with paper or use aluminium liners instead. (I use aluminium cupcake liners straight)

2_ Melt the butter in a pan or microwave it to melt it.

3_ Crush the biscuits and add the melted butter, sugar together and mix well.

4_ Press the biscuits evenly into the cupcake tins using ur thumb or fingers.

5_ Blend the corn kernels in a food processor or blender till you get small bits, but not puree.

6_ Cream the cream cheese using a electric mixer or by hand.

7_ Add the sugar and continue beating it.

8_ Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.

9_ Add the corn bits and mix well.

10_ Pour mixture evenly into the prepared tin. And bake for about 18-22 mins till the cheesecake if firm but still wobble in the middle when shaked.

11_ Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.

12_ Add the gelatine, sugar and hot water together and mix well. 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.

13_ Serve Cold!! Enjoy!! =D