Chocolate Cheesecake Muffins (Vegan Mini Zupfkuchen) (2024)

These Vegan Mini Chocolate and Vanilla Cheesecake Muffins are just as moist and delicious as grandma’s traditional German “Russian Zupfkuchen” recipe! They are perfect as a snack or dessert for children’s birthday parties or just for snacking!

The Best Vegan Chocolate Cheesecake Muffins Recipe

Today I would like to introduce you to a fantastic recipe for vegan cheesecake muffins – a mini version of the classic German Zupfkuchen with chocolate shortcrust pastry and vanilla cheesecake cream. These little treats are not only vegan, but also incredibly tasty and perfect for anyone looking for a sweet temptation without using eggs and dairy products.

In this blog post, I will not only show you how to make the muffins, but also give you tips on how to make them perfectly and how best to store them. But before we delve into the details of the muffin recipe, let’s take a look at the German “Russischer Zupfkuchen” (english translation: “Russian plucked cake”) and the story behind it.

What is a Russian Zupfkuchen?

Russian Zupfkuchen or pluck cake is a delicious traditional German cake. Its name probably comes from the slightly rustic appearance of the cake, which is reminiscent of old Russian houses. Russischer Zupfkuchen consists of a layer of chocolate cake and a layer of quark filling, which is created by the typical “plucking” of lumps of dough on the surface. This combination of cookie-like chocolate crumb and the creamy cheesecake quark filling makes the Zupfkuchen a real treat for the palate.

Ingredients for this Vegan Mini Cheesecake Muffin Recipe

You will need the following ingredients to make vegan Zupfkuchen cheesecake muffins:

Chocolate shortcrust pastry

• Flour (all-purpose, wheat, spelt or gluten-free flour)
• Cocoa powder
• Baking powder
• Salt
• Sugar (variety to taste)
• Vegan butter (or margarine)
• Water

Vegan cheesecake filling

• Vegan quark (thick dairy-free Skyr or Greek style yogurt or sub silken tofu)
• Dairy-free cream (e.g. soy cuisine or coconut milk)
• Sugar (variety of your choice)
• Cornstarch (or cornflour or vanilla pudding powder)
• Vanilla extract
• Lemon zest (optional to taste)

How to make Vegan Zupfkuchen Muffins

As always, I recommend watching the recipe video and checking out these step-by-step instructions first. You can then find the full recipe with the exact quantities in the recipe card below!

Step 1: Make the dough.

First grease a muffin tin and make the shortcrust pastry. To do this, put the flour, butter, sugar, cocoa powder, baking powder and a pinch of salt in a bowl and knead well until you have a smooth dough.

Then wrap 1/3 of the dough for the topping in cling film and place in the fridge. Press the remaining 2/3 of the dough into the muffin tins as a crust and form a rim.

Step 2: Prepare the cheesecake cream.

In the meantime, mix the vegan quark, plant-based cream, sugar, cornstarch, vanilla extract and lemon zest in a bowl until creamy. Then divide the cream between the muffin cups.

Step 3: Prepare and bake the cheesecake muffins.

Form small patties from the remaining chilled dough (or pluck off pieces or cut out designs using small cookie cutters) and place on the muffins. Bake the muffins in a preheated oven at 356 °F (180 °C) for approx. 30 minutes until golden brown. Then remove from the oven and leave to cool.

Tips for making perfect Zupfkuchen Muffins

These vegan chocolate cheesecake muffins are a delicious alternative to the classic Zupfkuchen. With these tips, you can easily make the best and most delicious muffins. Give them a try and enjoy the irresistible taste of chocolate and creamy cheesecake!

• Use high-quality vegan ingredients to improve the taste and texture of the muffins.
• Make sure to knead the dough well to achieve a good binding. However, it should not be kneaded for too long, otherwise it will be tough and not as fluffy and crispy as cookies.
• If the dough is too soft and sticky after kneading, you can chill it for 20-30 minutes first. Chilling hardens the butter, making the shortcrust pastry firmer and less sticky. If the dough becomes too firm, simply leave it at room temperature for a few minutes until it is easier to roll out.
• Do not form the “plucks” or “patches” too large so that they can be spread evenly over the surface.
• Make sure that the muffin tins are well greased or lined with paper cups to prevent sticking.

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How to store Mini Cheesecakes

To keep the Zupfkuchen muffins fresh and delicious, you can store them in an airtight container in the fridge. They will stay fresh and moist for around 3-4 days. You can also freeze them and thaw them when needed, then they will taste just like freshly baked!

Cheesecake Muffins Recipe Variations

The classic recipe for Russian pluck cake consists of a shortcrust pastry base, a moist chocolate and quark filling and a crispy crumble topping. The cake is traditionally baked and served cold. It is known for its rich flavor and the perfect balance between chocolate and quark (also known as cottage cheese or curd), but you can spice up the classic pluck cake with other ingredients:

1. Fruity variation: add fresh fruit, such as berries (raspberries, strawberries or blueberries), to your pluck cake. The tart freshness of the fruit complements the sweet chocolate and quark flavor perfectly.
2. Nutty variation: add chopped nuts such as almonds, walnuts or hazelnuts to the batter or crumble layer. The crunchy texture and nutty flavor will add an extra dimension to the muffins.
3. Spiced variation: add spices such as cinnamon, cardamom or vanilla to the batter or cheesecake filling to add an aromatic note and a special spice to the pull-apart muffins.
4. Chocolate variation: use different types of chocolate, such as dark chocolate or white chocolate, to give the filling a richer chocolate flavor. You can also sprinkle chocolate chips or chocolate drops into the batter for extra chocolate indulgence.
5. New York Cheesecake variation: Instead of quark, you can also use vegan cream cheese alternatives for the filling to achieve a creamier consistency. Experiment with different varieties such as soy or almond-based cream cheese or homemade cashew cheese.
6. Flavor variation: You can also use flavored soy quark, such as vanilla skyr. If the quark is already sweetened, then I recommend adding less additional sugar. If you want to make the cheesecake muffins sugar-free, you can use a sugar substitute.
7. Gluten-free: To make the muffins gluten-free, you can use a gluten-free flour blend instead of all-purpose, wheat or spelt flour.

These Vegan Chocolate and Vanilla Cheesecake Muffins are:

• Plant-based
• Egg-free
• Dairy-free
• Gluten-free
• Nut-free
• Quick and easy
• Crispy
• Chocolatey
• Creamy and moist
• Very tasty!
• Perfect for children and adults alike!

More Recipes for Vegan Muffins and Cupcakes

• Apple Carrot Muffins
• Carrot Cake Cupcakes
• Crumble Cheesecake Muffins
• Lemon Poppyseed Muffins
• Blueberry Crumble Muffins
• Chocolate Chip Banana Muffins
• Vanilla Cupcakes
• Chocolate Cupcakes
• Berry Muffins
• Pumpkin Chocolate Chip Cupcakes
• Mini Apple Pies

Recipe Video

If you try this easy recipe for vegan Zupfkuchen muffins, feel free to leave me a comment and rating! And if you take a photo of your mini cheesecake muffins and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun baking 🙂

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