Inspired by the traditional Filipino bibingka enjoyed during the Christmas season, these Mini Bibingka Cheesecakes combine nostalgic flavors with a modern, creamy twist. Each bite captures the warmth of the holidays—perfectly portioned, beautifully festive, and made to be shared with family and friends.
Mini Bibingka Cheesecake
| Prep Time | 40-45 minutes |
| Assembling Time | 5 minutes |
| Total Time | 50 minutes |
| Portion Size | 6-8 pcs |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Cream cheese, room temperature | 500 | g |
| White sugar | 1 | cup |
| Eggs | 4 | pcs |
| Coconut cream | 1 | cup |
| Vanilla extract | 1/2 | tsp |
| All purpose flour | 1/4 | cup |
| Salted egg, sliced | 1 | pcs |
| EURO CHEF MOZZARELLA, cubed | 250 | g |
|
Cheese, crumbled or grated |
250 | g |
| Margarine | 100 | g |
STEPS:
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Prepare the pan: line with parchment paper or banana leaves. Set Aside.
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Pre-heat the oven at 200c.
Make the Batter:
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In a bowl, add the cream cheese whip until it smooths.
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Gradually add the sugar, cream until no lumps of sugar.
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Add the eggs one at a time.
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In another bowl, add flour and coconut cream creating a paste like consistency. Once homogenous, add the rest of the cream, salt and vanilla extract, making sure no lumps are visible.
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Slowly incorporate the coconut mixture to the cream cheese mixture.
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Do not overmix.
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Prepare the pan lined with banana leaves
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Add the EURO CHEF MOZZARELLA, cubed and pour the batter ¾ full.
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Top it with sliced egg and grated cheese.
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Bake in the oven for 20 minutes.
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Finish it by increasing the oven temperature to achieve a burnt, caramelized exterior.
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Cool down and ENJOY!
