Is it just me or are there blueberries or bilberries on offer in almost every supermarket at the moment? I don’t really like eating the small berries like this. You have to be a bit lucky and find sweet berries so that they taste good without anything. So the recipe for these blueberry cheesecake muffins comes at just the right time. Even slightly tart berries taste really good in combination with the sweet quark filling.
These juicy blueberry cheesecake muffins with puff pastry are perfect as a dessert when you have visitors but don’t want to spend hours in the kitchen. They can either be prepared in advance and are therefore perfect to take away or you can make them fresh and serve them lukewarm.
You don’t even need a hand mixer to prepare the blueberry cheesecake muffins. We make it easy in this recipe and use ready-made puff pastry from the chiller cabinet. You can also buy puff pastry in advance and freeze it. This way, you can easily prepare these delicious cheesecake muffins for unannounced visitors. Simply mix the remaining ingredients together in a bowl with a spoon and fill everything into muffin tins.
You can find the matching muffin tray here*.
If you want to save a few more calories, you can replace the normal puff pastry with the light version and the quark with 20 % fat content with low-fat quark (calorie saving approx. 33 kcal per muffin). If you have found a sugar alternative with no or fewer calories that you like, you can of course also use this alternative here. I have tried erythritol* a few times and use it as a partial substitute for sugar. Usually 1/3 erythritol* and 2/3 sugar, otherwise the aftertaste is too strong for me. This mixing ratio also avoids the unpleasant side effect that erythritol* can have a laxative effect.
Do you have any ideas for substituting the blueberries or have you tried the blueberry cheesecake muffins? Then tag me @rezeptwunder on Instagram.
You can find the video here. You can simply let it play in the background while you make the blueberry cheesecake muffins.
If you’re looking for more dessert ideas, then take a look at the nicecream bars with peanut butter or the eggnog mascarpone dessert.
Roll out the puff pastry and cut into 12 equal pieces. Place 1 piece of puff pastry in each muffin tin. Preheat the oven to 200 °C top/bottom heat.
Mix the quark with the eggs, sugar, vanilla paste and custard powder to form a smooth mixture. Fill the muffin cases with the quark mixture.
Wash the blueberries and pat dry. Place on top of the quark mixture and press down lightly.
Bake in the oven for approx. 20 minutes at top/bottom heat until golden brown. Then leave to cool in the tin so that the quark mixture can set.
12 servings
- Amount per serving
- Calories210
- % Daily Value *
- Total Fat 10.2g14%
- Total Carbohydrate 22.6g9%
- Protein 7.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Roll out the puff pastry and cut into 12 equal pieces. Place 1 piece of puff pastry in each muffin tin. Preheat the oven to 200 °C top/bottom heat.
Mix the quark with the eggs, sugar, vanilla paste and custard powder to form a smooth mixture. Fill the muffin cases with the quark mixture.
Wash the blueberries and pat dry. Place on top of the quark mixture and press down lightly.
Bake in the oven for approx. 20 minutes at top/bottom heat until golden brown. Then leave to cool in the tin so that the quark mixture can set.
Notes
If you are looking for more recipes with puff pastry, take a look at the Pastel de Nata.
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