Black Cherry Cheese Cupcakes (eggless)

This is the eggless and unbaked version of the Cheese cake. Very easy to make and trouble free. This is Nigella Lawson's recipe and as always, you cant go wrong with that. The original recipe is here


Digestive Biscuit: 125 gm
Butter: 75 gm at room temp
Cream Cheese: 300 gm
Icing sugar: 60 gm
Vanilla extract: 1 tsp
Lemon Juice: 1/2 tsp
Double Cream/Heavy cream/Whipping Cream: 250 ml
Black Cherry preserve: 300 gm

Dump the biscuits into the food processor and work it till you get crumbs.
Add the butter to it and whiz to make the mixture clump
Line your muffin pan with cupcake liners
Press this biscuit base into each liner and keep aside.
Beat together cream cheese, Icing sugar, Vanilla and lemon juice in a bowl till smooth
Now lightly whip the double cream/whipping cream and fold it into the mixture
(dont overdo this as the butter might separate)
Spoon the cheese cake filling on top of the biscuit base and smooth with a spatula.
Refrigerate till set.

That's my hubby helping out with the topping :)

When it is ready to be served, warm the preserve for 30 secs in the microwave and spread it on the cheese cake.
Indulge.