Save It A fusion treat combining warm chai spices, fluffy muffin base, and creamy cheesecake in convenient cup form.
I first made these for a family brunch & they disappeared in minutes. The cozy chai aroma fills the kitchen & the creamy cheesecake layer is always a hit with guests.
Ingredients
- Muffin Base: 1 cup (125 g) all-purpose flour, 1/2 cup (100 g) light brown sugar, 1/4 cup (60 ml) vegetable oil, 1/4 cup (60 ml) milk, 1 large egg, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/8 tsp ground cloves, 1/8 tsp ground black pepper
- Cheesecake Filling: 8 oz (225 g) cream cheese softened, 1/4 cup (50 g) granulated sugar, 1 large egg, 1 tsp vanilla extract
- Topping: 1 tbsp light brown sugar, 1/2 tsp ground cinnamon
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Instructions
- Prep Oven & Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
- Mix Wet Ingredients:
- In another bowl, stir together oil, milk, and egg until smooth. Add this to the dry mixture and combine just until blended.
- Fill Muffin Cups:
- Divide batter among cups, filling each about 1/3 full.
- Prepare Cheesecake Filling:
- Beat cream cheese with sugar until smooth, then add egg and vanilla and mix until creamy.
- Add Cheesecake Layer:
- Spoon a heaping tablespoon of cheesecake mixture over muffin base in each cup.
- Add Topping:
- Combine brown sugar and cinnamon. Sprinkle topping over cheesecake layer.
- Bake:
- Bake for 22–25 minutes until cheesecake is set & muffin base is golden. Cool 10 minutes, then move to rack to cool completely. Chill at least 1 hour before serving.
Save It My kids love helping with the cinnamon topping & we always sneak a warm bite before chilling. It's a recipe we make together on cozy weekends.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, electric mixer (optional), and cooling rack make prep a breeze.
Allergen Information
This dessert contains wheat (gluten), egg, and dairy. Always check labels if you adapt for gluten-free or dairy-free needs.
Nutritional Information
Each serving: 210 calories, 11 g total fat, 24 g carbohydrates, 4 g protein.
Save It Enjoy these fusion cups chilled or warm. They turn any snack moment into a special treat!
Common Questions About Recipes
- → How can I intensify the chai flavor?
Steep a chai tea bag in the milk before adding to the batter for extra spice depth.
- → What type of liner works best?
Paper muffin liners help release the cups cleanly and ease serving.
- → Can I substitute the flour for gluten-free?
Yes, a gluten-free flour blend can be used with similar baking results.
- → How do I know when they are baked?
The cheesecake layer should be set and muffin base golden after 22–25 minutes in the oven.
- → Any topping recommendations?
A dusting of cinnamon or a swirl of whipped cream adds extra flavor and a decorative touch.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian. Substitute dairy or egg if needed for dietary preferences.
