cheesecake muffins

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

Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel. A necessary indulgence any morning of the week.

Strawberry Cheesecake Muffins

(50 grams) light brown sugar

(63 grams) all-purpose flour (spooned & leveled)

cinnamon

(60 grams) unsalted butter, cold

(115 grams) unsalted butter, softened to room temperature

(100 grams) granulated sugar

(50 grams) packed light or dark brown sugar

eggs, room temperature

(120 grams) yogurt*

(168 grams) cream cheese, softened to room temperature

Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.

Make the streusel

 In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.

Make the muffins: 

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don&#8217;t worry if the berries bleed a little &#8211; my batter was pink-ish in some spots; it looks pretty when baked.

Make the cheesecake filling

 In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.

Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.

Bake the muffins for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.

https://www.youtube.com/watch?v=leku_5leOq4

These soft strawberry studded muffins are layered with a light cheesecake filling and topped with brown sugar streusel. 

Get the full recipe: https://sallysbakingaddiction.com/strawberry-cheesecake-muffins/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #strawberrycheesecakemuffins

• More of our favorite recipes: https://sallysbakingaddiction.com/

Strawberry Cheesecake Muffins | Sally's Baking Addiction

The perfect snack! These mini Vegan Blueberry Cheesecake Muffins are the most fantastic bite for an afternoon craving. They're created with a cookie &amp; date base and filled with a lemon-y vegan cheesecake made from cashew nuts.

Vegan Blueberry Cheesecake Muffins

vegan friendly cookies

medjool dates

fresh blueberries

cashews, raw & soaked

tsp agar powder

tsp vanilla extract

lemon

maple syrup

Soak the cashews for a minimum of 4 hrs. Alternatively, boil them on the stovetop for 20 minutes.

Start by creating the cheesecake base: Place the vegan cookies into a food processor and process until the cookies are all crumbled up.

Add the pitted medjool dates and process further until fully combined. You should end up with a sticky &amp; thick texture. Divide the base mix into 6 muffin tins and firmly, but evenly press it against the bottom and sides of each muffin tin. Place everything in the fridge whilst you're preparing the cheesecake filling.

Place all ingredients for the cheesecake filling into a high-speed blender and blend until smooth. This can take a couple of minutes on high speed. To get everything super smooth, ideally blend it for about 10 minutes. As Agar Agar needs to be heated to  be 'activated' please see my notes about the activation process below.

Carefully remove the cheesecake bases from the muffin tin and fill them with the cheesecake filling.

Decorate with the blueberries and place the cheesecake muffins in the fridge to set for an hour before serving.

These gluten free strawberry cheesecake muffins are perfectly soft and tender, packed full of chopped strawberries, stuffed with a creamy vanilla cheesecake filling and topped with a crisp, buttery streusel. They’re super easy to make and you’d never know they’re gluten free. A rather thick batter ensures that the strawberries stay evenly distributed throughout the muffins.

Gluten Free Strawberry Cheesecake Muffins

g (¼ cup) light brown soft sugar

45 g (3 tbsp) cold unsalted butter, cubed

225 g (1 cup) full-fat cream cheese, room temperature

g (¼ cup) caster/superfine sugar

vanilla bean paste ((or 1 tsp vanilla extract))

150 g (¾ cup) caster/superfine sugar

55 g (½ stick) unsalted butter, melted and cooled until warm

g (2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil

g (⅓ cup) full-fat plain or Greek-style yoghurt, room temperature

US large/UK medium eggs, room temperature

240 g (2 cups) plain gluten free flour blend

almond flour

1¼ tsp baking powder

½ tsp baking soda

In a large bowl, whisk together the gluten free flour blend, light brown sugar and xanthan gum.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together. You want a mixture of small “crumbs” and larger pea-sized pieces.

Set aside until needed.

Streusel topping:

In a bowl, mix together the cream cheese, sugar and vanilla until well combined and smooth.

Transfer the mixture to a piping bag fitted with a round nozzle (or just cut off the end of the piping bag without a nozzle). Set aside until needed.

Cheesecake filling:

Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line 11 holes of a 12-hole muffin pan with paper liners. Depending on the size of your muffin pan holes and your paper liners, the recipe makes 11-12 muffins.

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest, and it will make your muffins even more lemony and fragrant.

Add the melted butter, oil, yoghurt, eggs and vanilla to the sugar, and mix well until combined.

In a separate large bowl, whisk together the gluten free flour blend, almond flour, baking powder, baking soda, xanthan gum and salt.

Add the chopped strawberries directly to the dry ingredients, and mix well with a rubber spatula or a wooden spoon until all the strawberries are coated in flour.Tip: This essentially mimics the step you often see in recipes which calls for coating berries in flour before you add them to the batter (to prevent sinking), but here this happens in situ.

Add the wet ingredients to the dry, and use a rubber spatula or a wooden spoon to mix everything together into a fairly thick batter. Make sure that there are no flour clumps and that the strawberries are evenly distributed throughout the batter.

Use an ice cream/cookie scoop or a spoon to divide the batter evenly between the muffin liners, filling each about ¾ full. Depending on the size of your muffin pan holes and your paper liners, the recipe makes 11-12 muffins.

Pipe a generous amount of the cheesecake filling into the centre of each muffin – you shouldn&#39;t have any filling left over.When piping the cheesecake filling, don’t just pipe it on top of the muffins – stick the end of the piping bag into the centre of the muffin and then, as you’re squeezing the piping bag, move it upwards and finish it off with a small dollop of the cheesecake filling on top of the muffin. (See blog post for photos.)

Press a halved strawberry (or quartered, if your berries are on the large side) on top of each muffin, then sprinkle on a generous amount of the streusel topping, you shouldn&#39;t have any left over.

Bake at 375ºF (190ºC) for about 20-24 minutes or until the muffins are well risen, golden brown on top and an inserted toothpick or cake tester comes out clean.

Allow the muffins to cool in the muffin pan for about 5-10 minutes, then transfer them out of the pan and onto a wire rack to cool. Serve warm or at room temperature.

Strawberry muffins:

The gluten free strawberry cheesecake muffins keep well in a closed container in the fridge for 3-4 days. Allow to stand at room temperature for 5-10 minutes before serving for the optimal texture. (Note that the crumble topping will soften with time as it absorbs the ambient moisture and also the moisture from the muffins.)

Top 4 cheesecake muffins recipes from across the web

The most viewed cheesecake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Triple Berry Cheesecake Muffins

Strawberry Cheesecake Muffins

Vegan Blueberry Cheesecake Muffins

Gluten Free Strawberry Cheesecake M...

Top 4 cheesecake muffins recipes from across the web

The most viewed cheesecake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Berry Cheesecake Muffins

Strawberry Cheesecake Muffins

Vegan Blueberry Cheesecake Muffins

Gluten Free Strawberry Cheesecake M...

The most viewed cheesecake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine