Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins {Sweet Pea's Kitchen}

One of my favorite parts about springtime is all of the delicious berries that are just starting to come into season. Walking through the grocery store the other day, I spotted the first containers of strawberries of the spring season. Just looking at them got me really excited for the warm weather that’s just around the corner.

Strawberry Cheesecake Muffins {Sweet Pea's Kitchen}

I’ve had my eye on these muffins for a while now and after spotting that container of spring strawberries I knew it was time to give them a whirl. These babies are incredible and were just the ticket to curb my strawberry craving. Packed with fresh chunks of strawberries and a dreamy cheesecake filling. We’re talking cheesecake in muffin form people! 😀

Strawberry Cheesecake Muffins

Yield: 12 muffins


For the Streusel Topping:
1/4 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, cold

For the Muffins:
2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup canola oil
1 cup whole milk
1 teaspoon vanilla extract
2 cups strawberries, cut into small pieces

For the Cream Cheese Filling:
4 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract


Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray; set aside.
For the topping: In a small bowl, stir together flour, sugar cinnamon. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand; Set aside.
For the Muffins: In a medium bowl, whisk together the flour, sugar, baking powder, salt; set aside.
In another bowl, whisk together the egg, canola oil, milk and vanilla extract. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until just incorporated. (Do not over-mix)
For the Cream Cheese Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until light and fluffy, about two minutes. Beat in the egg and vanilla extract; set aside.
Fill each muffin cup with 1 tablespoon of muffin batter. Add a few pieces of strawberries and a one teaspoon of cream cheese filling to each muffin cup. Sprinkle with half of the streusel topping. Top the muffins with remaining batter so the strawberry cream cheese filling is covered. Sprinkle the remaining strawberries followed by the remaining streusel topping.
Bake muffins until the tops are slightly golden brown and toothpick inserted into the center comes out clean, about 22-25 minutes. Cool muffins in muffin tin for 5 minutes before serving. Serve warm.

Source: adapted from Food Wanderings in Asia, originally adapted from Squirrel Bakes 

One Year Ago: Espresso Chocolate Chip Cookies          
Two Years Ago: Oven Roasted Garlic Brussels Sprouts 


18 Responses to “Strawberry Cheesecake Muffins”

  1. #
    Erin @ The Spiffy Cookie — April 22, 2013 @ 4:02 pm

    Mmm I love berries! And the addition of cream cheese to a muffin is fantastic to me.

  2. #
    Melissa B — April 22, 2013 @ 4:48 pm

    These look so good I love strawberries! =) and cheesecake…..
    Pinning to save!

  3. #
    Rayna — April 22, 2013 @ 8:12 pm

    I just made a raspberry version of these this past week, but I bet with strawberries it’s just as tasty!

  4. #
    Mimi — April 23, 2013 @ 11:47 am


  5. #
    Kelly Ann — April 23, 2013 @ 12:44 pm

    These look amazing! I will for sure be trying these…perfect use for my summer berries!

  6. #
    Julie @ Julie's Eats & Treats — April 23, 2013 @ 1:28 pm

    I’m such a sucker for anything with strawberry in cheesecake in them. These look delicious!

  7. #
    Elizabeth @ Confessions of a Baking Queen — April 23, 2013 @ 3:37 pm

    Thees look absolutely gorgeous! They look so moist and yummy !!!

  8. #
    Kristi — April 23, 2013 @ 5:08 pm

    These look amazing!

  9. #
    Sandra - The Foodie Affair — April 23, 2013 @ 9:05 pm

    These look delicious, especially the topping!

  10. #
    Laura Dembowski — April 23, 2013 @ 9:47 pm

    I love all the spring produce too! These muffins look great!

  11. #
    ChgoJohn — April 24, 2013 @ 9:04 am

    These sound delicious, Christina. Seeing strawberries and asparagus in the markets means that Summer cannot be far behind. YAY!

  12. #
    Jessica@AKitchenAddiction — April 24, 2013 @ 10:21 am

    Cheesecake in muffin form?! Yum! I love using fresh strawberries in baking!

  13. #
    Nicole@HeatOvenTo350 — April 24, 2013 @ 3:11 pm

    Amen! I love when I see strawberries and asparagus on sale in the spring. Both are $1 a pound this week where I live. These muffins look like the perfect recipe for the extra strawberries I’m sure to buy while they are sale.

  14. #
    K Hale — April 27, 2013 @ 3:16 am

    I made these for an event and they were a hit! I used half the milk and half Greek yogurt. It made them rich and moist. Everyone wants the recipe!

  15. #
    Anita at Hungry Couple — April 27, 2013 @ 11:27 pm

    Cheesecake, strawberries, streusel – all my favorite stuff in one muffin!

  16. #
    sandi b. — April 29, 2013 @ 8:49 am

    I’m a little confused on the order of building the muffin…..first T.of batter, strawberries, cheese filling, streusel topping, batter and finally streusel topping again? I’m understanding streusel topping goes into the batter twice? Just me having a little comprehension lapse, lol. :)

  17. #
    Patti — May 11, 2013 @ 12:10 pm

    Oh my gosh!! I just made a double batch of these muffins and brought them into work…what a HUGE hit!! It took awhile to get everything ready for the “putting together” process, but once it got going it wasn’t hard to complete! I am going to have to try the raspberry receipe for these!! Yum!

  18. #
    Dawn — July 1, 2014 @ 3:57 pm

    Yay! I used to make muffins like these years ago and I couldn’t remember how to finagle the cream cheese filling. I can finally make them the right way! Can’t wait!!

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