Why You’ll Love Strawberry Cheesecake Muffins Recipe

I enjoy this recipe because the combination of soft muffin, rich cheesecake filling, and cinnamon-spiced streusel is irresistible. I like that I can prepare the filling ahead of time so it firms up and becomes easy to tuck into the batter. These muffins bake up beautifully domed, tender, and full of surprise flavor in each bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk

For the filling:
1/2 cup cream cheese, at room temperature
1 egg yolk
4 tablespoons sugar
1/2 cup strawberry jam (store-bought or homemade)

For the streusel topping:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed
2 teaspoons ground cinnamon

Directions

1. I start by preparing the cheesecake filling. I mix the cream cheese, egg yolk, and sugar until smooth. If possible, I divide the filling into a 12-slot ice cube tray and chill (or freeze) for 2–4 hours. If not, I simply chill the bowl mixture.

2. I heat the oven to 400°F and grease a muffin tin or line it with paper liners.

3. For the streusel topping, I combine the sugar, flour, butter, and cinnamon, using a fork to work the butter in until the mixture resembles coarse sand. I keep it in the fridge until ready to use.

4. In a large bowl, I mix the flour, sugar, salt, and baking powder. In another bowl, I whisk the melted butter, milk, and egg, then combine the wet ingredients with the dry mixture.

5. I fill each muffin cup halfway with batter. I add 1–2 tablespoons of the cheesecake mixture and the same amount of strawberry jam. I top with more batter until nearly full.

6. I sprinkle each muffin generously with streusel.

7. I bake for 25–30 minutes, until they’re golden brown and a toothpick inserted near the edge of the filling comes out clean. The cheesecake center will remain soft and creamy, and the jam may peek up into the streusel.

Servings and Timing

This recipe makes 12 muffins.
Prep time: 20 minutes (plus chilling time for filling)
Cook time: 25–30 minutes
Total active time: about 45 minutes

Variations

I sometimes swap the strawberry jam for raspberry or blackberry jam. When I want a richer cheesecake center, I add a splash of vanilla or a pinch of lemon zest. I’ve also used brown sugar in the streusel for deeper caramel flavor. For an extra treat, I drizzle the baked muffins with a simple powdered sugar glaze.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for about 10–15 seconds to revive the creamy center. They also freeze well for up to 2 months; I thaw them at room temperature before serving.

FAQs

Can I skip freezing the filling?

Yes, chilling is fine, but freezing helps keep the filling neatly centered.

Can I use low-fat cream cheese?

I prefer full-fat for the creamiest texture.

Can I use different jam flavors?

Yes, any fruit jam works beautifully.

Why did my filling leak out?

I make sure to seal the filling well with batter on all sides.

Can I make the streusel ahead of time?

Yes, I keep it refrigerated until ready to use.

Can I double the recipe?

Yes, the muffins bake well in multiple batches.

Can I make them without the streusel?

Yes, but the topping adds great texture and flavor.

Why did my muffins sink?

Overfilling with filling or underbaking can cause sinking.

Can I use a hand mixer for the batter?

I prefer mixing by hand to avoid over-mixing.

Can I substitute whole wheat flour?

I replace up to half the flour for best results.

Conclusion

I love how these strawberry cheesecake muffins bake into soft, tender treats with a creamy center and crunchy cinnamon topping. They’re simple to make, full of flavor, and the perfect way to enjoy cheesecake and muffins all at once.