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
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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!
Carolyn
Things can’t be as bad as they seem because Triple Berry Cheesecake Muffins are here and they are HAPPENING.
These babies are divas. They are studded with three types of juicy berries, swirled with a luscious cheesecake layer, and heavily streuseled. They are fluffy but also dense, crumbly but also juicy, sweet but also highly snackable, if you consider something with the word “cheesecake” in the name to be a snack. Which I do.
THEY ARE THE ANSWER TO EVERYTHING.
We have shared a lot of healthy muffins that are super easy and quick over the last few years – for example, apple muffins, carrot muffins, and banana muffins.
These triple berry cheesecake muffins are a different beast altogether.
They take a little more time to prep (um, maybe because there’s a cheesecake layer? #worthit) and with that amount of streusel on top, they are not landing in our healthy muffins category.
But these gems are a treat. They are something special, something fun, a small and doable and very delicious project – are you following? These are not an everyday muffin but a CHEESECAKE muffin. A triple berry cheesecake muffin.
They are the muffin equivalent of a swipe of red lipstick and a fresh manicure.
The kind of thing for a day that just needs a little extra jazzing.
Which… is a lot of days right now.
This recipe came about by way of a few sources, most notably the pint of Ben and Jerry’s strawberry cheesecake ice cream which started this flavor obsession for me, and Sally’s recipe for strawberry cheesecake muffins which was highly influential here.
Sending triple berry cheesecake muffins vibes into your consciousness now. I’ll say again: juicy, streusely, cheesecakey, and delicious.
Check Out Our Video For How To Make Berry Cheesecake Muffins:
Click here to see the step-by-step web story instructions for this recipe!
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Triple Berry Cheesecake Muffins
- Total Time: 40 minutes
- Yield: 12–15 muffins 1x
Description
Triple Berry Cheesecake Muffins! Juicy berries, a luscious cheesecake layer, and some heavy streusel on top to finish it off. Baked to perfection!
Ingredients
Scale
Streusel:
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup flour
- pinch of salt
Cheesecake Layer:
- 6 ounces cream cheese
- 1 egg yolk
- 1/4 cup sugar
Triple Berry Muffins:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup plain yogurt
- 1 tablespoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 heaping cup of a frozen berry blend (raspberries, blueberries, and blackberries) – not thawed
Instructions
- 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 – like small pebbles.
- Cheesecake Layer: Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.
- 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.
- 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.
- 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!
Equipment
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Notes
With this amount, I usually make 12 large muffins (although be careful not to overfill past the top of the muffin tin) and then if I have any batter left over I often just toss it in a ramekin and bake it into a little cakelette because why not.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
Keywords: berry cheesecake, cheesecake muffins, berry muffins, frozen berries, fruit muffins, muffin streusel
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One More Thing!
This recipe is part of our delicious berry recipes page. Check it out!
April 27, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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These look like a perfect treat. I’m curious about your thoughts on freezing them?? I do freeze muffins regularly, but the cheesecake layer has me unsure. Otherwise I might just cutting the recipe in half so it’s more manageable for the two of us. Thanks for the great recipe!
We haven’t tested these out in the freezer, but we think they should freeze just fine.
any intel on freezing these? finally found frozen berries today and can’t wait to make them!
Can we use fresh berries instead of frozen?
I’ve been dying to make these since you wrote about them on Friday. Will Greek yogurt work?
Plain Greek yogurt should work here.
Hi. Can these be stored at room temperature???
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.
Woot woot!
These muffins look amazing already, but that crumb topping brings them to the next level! 🙂
🏆
These look amazing- 2 questions: 1. Can vanilla yogurt be used instead of plain? And 2. Can silicons muffin liners be used? Thanks!
We haven’t tested this out using vanilla yogurt, but it’ll just lend a different flavor. Silicone muffin liners should work here though!
I can’t wait to try these blueberriy muffins!! They look absolutely delicious and I will making these first hung in the morning!
Hello
Have you tried doing this as a full loaf instead of as muffins? I am curious if it will work the same and need different baking times?
We haven’t tested that out yet, so it’s hard for us to say how the baking time and oven temp would change. If you give it a go, we’d love to hear from you about it!
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.
These are in my oven now! I didn’t have any frozen berries, so I used chocolate chips instead!
YUM! Enjoy, Sarah!
I can’t wait to try this recipe. Because we love cheesecake but this is something we never tried before.
Have these in the oven now! I’m finding they are taking almost 10 mins longer to bake than directed, and I got 16 muffins. They smell amazing!
I made these today and I must say…..these are the BOMB! I had a lot of blueberries to use up so just dumped them all in there. I cannot lie, it was a bit of work but OH SO WORTH IT! I used gluten free flour as well. One question, do these need to be refrigerated or can you leave them on the counter?
Glad you enjoyed these, Linda! We’d recommend storing these in the fridge. 🙂
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!
Glad you enjoyed the muffins, Carolyn!
These sound and look amazing! There is nothing like old faithful comfort food!
Enjoy!
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!!!
Glad you enjoyed these, Betsy!
If I made jumbo muffins instead do you think this would change the temp? Anyone done this?
The temp should be the same, but you may need to increase the bake time at bit.
I have fresh blueberries and frozen strawberries – do you think I could use both? Didn’t know how fresh berries would change it.
Yep, that should work!
Can you use plain greek yogurt?
Yep!
Planning to make these next week! I don’t have any muffin paper liners, can I grease my muffin tin and put the batter directly? Or do you think it will get stuck?
Might try making this as a loaf instead as well.
That should work if you grease the pan well!
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 & froz fruit. All future diets are now forever annihilated.
Haha! Glad you enjoyed the muffins, Ann!
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!
These always make for great stories and we’re glad they turned out for you!
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.
Yay! So happy to hear this, Nicole!
These are absolutely delicious! What a treat.
Glad you enjoyed these, Cyndi!