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Streusel Cheesecake Cupcakes



  • 100 g butter cold
  • 130 g cake flour
  • 75 g sugar
  • 50 g coconut flakes
  • 1 pinch salt


  • 100 g sugar
  • 3 eggs
  • 500 g low-fat quark
  • 1 package instant vanilla pudding
  • berries of your choice optional


  • Preheat oven to 200°C.


  • Cut the butter into cubes and mix with the remaining ingredients. Then work everything into crumbles with your hands.


  • Cream sugar and eggs.
  • Stir in low-fat quark and custard powder.
  • Optional: If you like, you can stir in some berries like I did at this point. To do this, either use fresh berries or defrost frozen berries in advance and drain well.
  • Line a cupcake tray or mini cupcake tray with paper cups.
  • Place 1-2 tsp in each of the mini muffin cups and press down well. Put 1-2 teaspoons of the cheesecake mixture on top. Then cover each muffin again with sprinkles.
  • Bake the mini muffins on the middle rack for about 20-30 minutes.


I baked the muffins in the mini version and had some mixture left after 24 mini cupcakes. You can also bake this recipe as a sheet cake as well! In the original version Urs from Coconut & Cucumber used the regular cupcake size and got 16 cupcakes. Sheet cakes and regualr cupcakes should be baked for at least 30 minutes.