icon-arrowicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open

Triple Berry Cheesecake Muffins

22 reviews / 4.9 average

Triple Berry Cheesecake Muffins! Juicy berries, a luscious cheesecake layer, and some heavy streusel on top to finish it off. Baked to perfection!

Berry cheesecake muffins in liners. this recipe

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.

Berry cheesecake muffins in pan before baking.

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.

Berry cheesecake muffins in muffin tin.

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.

Berry cheesecake muffins in muffin tin.

Which… is a lot of days right now.

Berry cheesecake muffins in liners.

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:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Triple Berry Cheesecake Muffins


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1215 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!


Scale

Ingredients

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

  1. 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.
  2. Cheesecake Layer: Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.
  3. 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.
  4. 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.
  5. 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!

Notes

The equipment section above contains affiliate links to products we use and love!

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.

  • Category: Snack
  • Method: Bake
  • Cuisine: American

Keywords: berry cheesecake, cheesecake muffins, berry muffins, frozen berries, fruit muffins, muffin streusel

Recipe Card powered by Tasty Recipes logo

Time To Show You Off!

Tag @pinchofyum on Instagram for a chance to be featured

One More Thing!

This recipe is part of our delicious berry recipes page. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

80 Comments

  1. Pinch of Yum Logo
    Becky

    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!

    1. Pinch of Yum Logo
      liz

      any intel on freezing these? finally found frozen berries today and can’t wait to make them!

  2. Pinch of Yum Logo
    Tracy

    I’ve been dying to make these since you wrote about them on Friday. Will Greek yogurt work?

  3. Pinch of Yum Logo
    Lexi

    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.






  4. Pinch of Yum Logo
    Heidi

    These look amazing- 2 questions: 1. Can vanilla yogurt be used instead of plain? And 2. Can silicons muffin liners be used? Thanks!

  5. Pinch of Yum Logo
    Nicole

    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?

    1. Pinch of Yum Logo

      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!

  6. Pinch of Yum Logo

    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.






  7. Pinch of Yum Logo
    Sarah

    These are in my oven now! I didn’t have any frozen berries, so I used chocolate chips instead!

  8. Pinch of Yum Logo
    Catherine

    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!

  9. Pinch of Yum Logo
    Linda

    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?

  10. Pinch of Yum Logo
    Carolyn

    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!






  11. Pinch of Yum Logo
    Betsy

    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!!!






  12. Pinch of Yum Logo
    Jessica

    I have fresh blue berries and frozen strawberries – do you think I could use both? Didn’t know how fresh berries would change it

  13. Pinch of Yum Logo
    Heidi

    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.

  14. Pinch of Yum Logo
    Ann

    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.






  15. Pinch of Yum Logo
    Caroline

    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!






  16. Pinch of Yum Logo
    nicole

    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.