berry cheesecake

Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold - either way, you won't be able to resist going in for seconds.

Baked berry cheesecake recipe by Jamie Oliver

cream cheese,

eggs, lightly beaten

pure icing sugar

tsp vanilla extract

frozen berries, thawed (such as blackberries, blueberries

unsalted butter, chilled, chopped

(200 grams) plain flour

(80 milliliters) milk

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5348771529001-5977439743001

Triple Berry Cheesecake Muffins! Juicy berries, a luscious cheesecake layer, and some heavy streusel on top to finish it off. Baked to perfection!

Triple Berry Cheesecake Muffins

butter

brown sugar

flour

salt

cream cheese

sugar

butter, softened

eggs

yogurt

vanilla extract

baking soda

baking powder

Streusel

Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt. You should get the consistency that matches the pictures above &#8211; like small pebbles.

Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt.

Triple Berry Cheesecake Muffins Step 1

Cheesecake Layer

Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.

Triple Berry Cheesecake Muffins Step 2

Muffins

Preheat the oven to 425 degrees. Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.

Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.

Triple Berry Cheesecake Muffins Step 3

Layering

Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each muffin tin. Flatten with the back of a wet spoon. Pour a spoonful of cheesecake mixture over the top. Cover with another 1-2 tablespoons of muffin batter. Sprinkle with streusel.

Triple Berry Cheesecake Muffins Step 4

Bake

Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes. Voila! Look at those beauties! You did it!

Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes.

Triple Berry Cheesecake Muffins Step 5

It was perfect the first time. I learn so much from you as well! Keep it up great post.

Hi - yes, yum. These are soooo good. Looked at the recipe as soon as I saw the email - realized I had all the ingredients and immediately got up and made them. No regrets here.

I can’t wait to try these blueberriy muffins!! They look absolutely delicious and I will making these first hung in the morning!

I love cake and make them in my home. I will definitely try to make this one also. let's see how berry cheesecake muffins taste.

I can't wait to try this recipe. Because we love cheesecake but this is something we never tried before.

Made these today and they are AMAZING! I did add a bit more salt but I often do that in baked goods to increase the sweet/salty contrast. I got 12 muffins and the baking time was spot-on for me. The perfect amount of streusel. Thank you for the excellent recipe!

These sound and look amazing! There is nothing like old faithful comfort food!

I loooove these so much. I made them last night on a whim and only had sour cream and fresh blueberries in the fridge instead of yogurt and frozen berries. I added too much batter at the bottom (1.5tbsp), so next time I'm only doing a leveled 1tbsp (this will allow the cream cheese to actually sit at the middle). I also added an extra tbsp of cream cheese to the filling. Be sure to use all the crumbles - I thought I overdid it and omitted half a cup, but noticed I could've added much more after the muffins expanded. Don't overbake!! You'll lose the filling part of the muffin and be stuck with a slight cream cheese taste. These were gone the next morning in the matter of 2 hours!!!

Oh. Em. Gee.  I would give these seven stars. Like something from a high-end bakery and not hard at all to make.  I had all ingredients on hand except cream cheese &amp; froz fruit.  All future diets are now forever annihilated.

I had what I thought were a couple epic fails with this recipe (which I’ll get into in a sec in case it helps anyone else out) but in the end, these muffins still turned out incredibly delicious, and the fails can probably be chalked up to me not being a very experienced baker, so hence the 5 stars!

First off, I subbed GF flour. When making the streusel, the mixture immediately started turning into more of a paste then a crumble. I tried adding more flour but couldn’t bring it back, so I spread the mixture thinly on wax paper and popped in the freezer while I moved onto step two: the cheesecake filling. This step was actually problem free, so I optimistically moved onto the batter. After creaming the butter and sugar (or what I thought was creaming them), I added the eggs and yogurt. The whole mix immediately curdled! I decided not to panic and slowly added some gf flour to see if it would come back together. It appeared to be working so I finished up the batter steps. I took the “streusel” out of the freezer and broke it up into little bits to sprinkle on top.  

In the end, I’d say I’d overfilled the cups and the streusel did not look very pretty, but these are so incredibly delicious, I’m glad I persevered! I’ll definitely try again for a better aesthetic result next time!

This recipe is amazing! The cheesecake and streusel take these to the next level. I also failed to follow directions not once but twice and they still turned out great. 

I had just received my online grocery order when I first saw this recipe and didn’t have cream cheese on hand. So I had to be patient until the next grocery order and it was totally worth it.

https://content.jwplatform.com/videos/RshsE1fm.mp4

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