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RumChata Lemon Cheesecake Cupcake Recipe

RumChata Lemon Cheesecake Cupcake invites dessert lovers on a journey of flavour that captivates with its creamy consistency and vibrant lemon flavour. This unique dessert combines the lightness of traditional cheesecake with the creamy notes of RumChata, leaving an unforgettable mark on the palate with every bite. These cupcakes, which stand out with both their visual elegance and flavour, stand out as a perfect choice for special occasions, parties or just daily sweet cravings.

The seductive flavour of RumChata Lemon Cheesecake Cupcake starts with the delicious biscuit mixture under the cheesecake base. This delicious base is prepared with the perfect harmony of butter and biscuit ground mixture. Then the cheesecake filling is added, where the lightness of the cream cheese and the creamy texture of RumChata are combined. However, the real surprise comes with the freshly squeezed lemon juice and zest added to the filling. These extra notes liven up the cupcakes and offer a fresh touch of lemon in every bite. These cupcakes have the potential to become a favourite among cheesecake lovers, with a great harmony of both flavours and textures. RumChata Lemon Cheesecake Cupcake recipe stands out as a perfect option to indulge your sweet cravings and surprise your loved ones with a delicious surprise.

RumChata Lemon Cheesecake Cupcake Recipe

Recipe by Amelia Windley


Prep time


Cooking time






  • 1 packet of biscuit-based cheesecake mix

  • 1/2 cup melted butter

  • 1/4 cup granulated sugar

  • 1 egg

  • 1/4 cup RumChata liqueur

  • 1 tsp vanillin extract

  • Juice and zest of half a lemon


  • Preheat the oven to 180 degrees.
  • Mix the biscuit-based cheesecake mix with the melted butter and granulated sugar to make a dough.
  • Divide the batter into the muffin moulds and press firmly to flatten.
  • Prepare the filling by mixing the egg, RumChata liqueur, vanillin extract, lemon juice and zest.
  • Divide the filling mixture into the muffin moulds.
  • Bake in the preheated oven for 20-25 minutes.
  • After cooling, refrigerate and serve.


  • Whisk well to make the cheesecake batter smooth: When preparing the cheesecake batter, it is important to whisk the cream cheese well. To obtain a smooth consistency, soften the cream cheese at room temperature and mix well before starting the whipping process.
  • Knead the biscuit base well: The biscuit base is a delicious element underneath the cupcake. Knead the melted butter well with the biscuit to get a homogeneous mixture. Thus, the base will have a perfect structure.
  • Use Freshly Squeezed Lemon: Use freshly squeezed lemon juice and zest to add freshness to the lemony notes. Using fresh lemons directly instead of ready-made lemon juices will help you add a natural and vibrant flavour to your cupcakes.
  • RumChata Miktarını Ayarlayın: It is important to balance the creamy texture of the RumChata. By determining the amount the first time, you can give your cheesecake batter the desired consistency and flavour. Adjusting the amount according to your taste allows you to reflect your personal preferences.
  • Check the Baking Time: When baking your cupcakes in the oven, check the cooking time carefully. When the cheesecake part shakes slightly, it is cooked. Overcooking can cause them to dry out, so it is important to set the time correctly.
  • Wait for Cooling Time: After removing the cupcakes from the oven, let them cool for a while at room temperature. Then let them rest in the refrigerator for a few hours. Thus, the cheesecake part will get a better consistency and the flavours will integrate better.
  • Add Garnish for Presentation: Decorate your cupcakes with garnishes such as fresh fruits or fresh mint before serving. It will both gain visual elegance and enrich your flavours.
  • By following these tricks, you can complete your RumChata Lemon Cheesecake Cupcake recipe more successfully and achieve excellent results. Bon Appetit!

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