Sopapilla Cheesecakes!

HilahCooking's picture

Nov. 09, 2016

My version of sopapilla cheesecake! I make them with a crunchy cinnamon topping and honey flavored cheesecake. Mini-size so they cook faster and you can eat them sooner :)


For cinnamon craquelin::
Soft butter 1/4 Cup (4 tbs)
Light brown sugar 1/3 Cup (5.33 tbs)
All purpose flour 1/2 Cup (8 tbs)
Cinnamon 1/2 Teaspoon
For cheesecakes:
Ritz cracker 12
Cream cheese 16 Ounce ((2
Corn starch 2 Tablespoon
Sugar 1/2 Cup (8 tbs)
Eggs 2
Honey 2 Tablespoon ((plus extra for garnish, optional))
Vanilla extract 1 Teaspoon
Raspberries 1/2 Cup (8 tbs) ((for garnish, optional))



Preheat oven to 350°F.

Line muffin tins with paper cups and place cracker into each.



In a large bowl, cream together butter and sugar until smooth.

Add flour, cinnamon and make a stiff dough.

Transfer to parchment paper and roll out as shown in the video.

Refrigerate until cheesecake is prepared.

In an electric mixer, beat cream cheese and sift in cornstarch.

Slowly add sugar and beat until smooth.

Add eggs, honey, vanilla and mix well.

Pour into muffin tin, filling 3/4th of paper cups.

Cut small circles from prepared craquelin and place a round on each cheesecake.

Pop into oven and bake for 20 minutes.

Allow to cool in room temperature and refrigerate until cold.

Garnish before serving with raspberry and honey.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 285Calories from Fat 163

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 163 mg6.79%

Total Carbohydrates 27 g9%

Dietary Fiber %

Sugars 17 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet