Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Strawberry Cheesecake Muffins

  • Pin
  • Rate
  • 4.72 from 7 votes

This post may contain affiliate links. Please read the disclosure policy.

Get excited because you just stumbled upon the best Strawberry Cheesecake Muffins ever! They are soft, moist, and filled with lots of yummy cheesecake and strawberry flavors that are incredible. These strawberry muffins are so simple to make and leave a lasting impression on everyone who tries them. 

Scroll to bottom for printable recipe card.

Strawberry Cheesecake Muffins

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.

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

Can You Use Frozen Strawberries 

Sure, you can make these cheesecake muffins using frozen strawberries if you would rather. I highly recommend letting the strawberries drain over a colander while they thaw out. Discard any of the juice that runs off and to prevent any trouble. Otherwise, they will make the muffins a little bit watery, and that’s not going to be as good. 

How to Know When Muffins Are Fully Cooked 

When you are baking the muffins, check them as the near being done. Sometimes they cook a little bit faster or slower depending on your oven. The cheesecake strawberry muffins should look done, and you should be able to touch the tops of them lightly with your fingertip. If you leave an indention where you touched, they need to bake a little longer. But if they bounce back up, they should be done.

Another option is to take a toothpick and stick it in the center of the strawberry cheesecake muffins. If the toothpick comes out dry and clean with no wet batter on it, then they are done. 

Tips For Storing Muffins 

After the strawberry muffins have cooled off all the way, go ahead and place them inside of a food storage container. I find it’s best to add some paper towels on top of the muffins. This will help absorb any extra moisture in them. Refrigerate the muffins until you are ready to serve. They will last 2 -3 days. The fresher they are, the better they will taste. 

Do These Cheesecake Muffins Freeze Well 

Absolutely! After the cheesecake strawberry muffins are cooled, you can wrap them in a piece of plastic wrap. After they are wrapped up, go ahead and put them in a freezer safe container. Place the strawberry muffins in the freezer for up to 2-3 months. Whenever you want one, grab it and let it defrost on the counter for a little bit or in the fridge. Once you are ready to eat them, dig in!


There are three sets of ingredients. The streusel topping, the cheesecake muffins, and the cream cheese filling! They go wonderfully together and give you the ultimate muffin eating experience. 

For the Streusel Topping:

  • All purpose flour
  • White granulated sugar
  • Cinnamon
  • Unsalted butter, cold

For the Muffins:

  • All purpose flour
  • White granulated sugar
  • Baking powder
  • Salt
  • Large egg
  • Canola oil
  • Whole milk
  • Pure vanilla extract
  • Fresh strawberries

For the Cream Cheese Filling:

  • Cream cheese softened
  • White granulated sugar
  • Beaten egg
  • Pure vanilla extract

How to Make Cheesecake Muffins

Making this strawberry dessert is so simple. I think you will enjoy the combination of the flavors together and the overall texture. It’s so yummy, and I can’t wait for you to bite into that first strawberry muffin. Let’s get started.

First Step: Heat up the oven to 400 degrees F. Then take cupcake liners and line the muffin tin or give it a good coat of nonstick spray. 

Second Step: Prepare the streusel topping by mixing the flour, sugar, and cinnamon together in a small bowl. Place the cold butter in the bowl and mix with a fork until it resembles wet sand. Then set aside. 

Third Step: Next, it’s time to prepare the muffins by whisking the flour, sugar, salt, and baking powder in a medium bowl. 

Fourth Step: Using a different bowl, mix together the egg, milk, vanilla, and oil together using a whisk. Use a spoon and make a well in the center of the dry ingredients. Pour in the milk mixture. Combine until the ingredients are barely incorporated. It’s important not to overmix the batter. 

Fifth Step: Now, it’s time to make the cream cheese filling. Use a stand mixer that has the paddle attachment. Combine the sugar and cream cheese together until they have become light and fluffy. Slowly add in the egg and vanilla. 

Sixth Step: Use one tablespoon of the muffin batter and add it to each muffin tin. Sprinkle in a few pieces of strawberries. Add one teaspoon of the cream cheese mixture to each of the muffin tins. Then sprinkle half of the homemade streusel mixture on top. Then add the rest of the muffin batter and sprinkle with the rest of the strawberries that are left. Add on the rest of the streusel mixture on top. 

Seventh Step: Bake the muffins in the oven for 22-25 minutes or until the tops have become golden brown. Cool the muffins in the pan for at least 5 minutes and serve warm.


Now, remember to save this recipe on Pinterest for later 🙂

Pin this recipe now to remember it later

Pin Recipe

Strawberry Cheesecake Muffins

Servings: 12 muffins
They are soft, moist, and filled with lots of yummy cheesecake and strawberry flavors that are incredible. These strawberry muffins are so simple to make and leave a lasting impression on everyone who tries them. 
Strawberry Cheesecake Muffins
4.72 from 7 votes


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

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.


  • 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.


Serving: 1g | Calories: 279kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 219mg | Fiber: 1g | Sugar: 21g
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

I have even more awesome muffin recipes to share with you. Take a look:

Banana Nutella Muffins – These are some of the best muffins ever. The combination of Nutella and banana are incredible.

Double Chocolate Cherry Muffins – If you want a pop of flavor, then these lovely muffins are just what you need. 

Easy Pumpkin Muffins with Crumb Topping – Celebrate fall with these irresistible pumpkin muffins. The crumb topping is going to blow your mind. 

Maple Syrup Pancake Muffins – Try out these pancake muffins for a fun and unique breakfast. 

Get new recipes weekly plus our FREE ebook!