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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, blueberry muffins, and banana muffins. I also adore these mixed berry muffins that feel a *lot* like these, but a little less high maintenance.
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:
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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
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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Buy Now → 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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This recipe is part of our delicious berry recipes page. Check it out!
Turned out amazing! What’s the best way to store these?
On the counter is a sealed container!
Was craving some mixed berry muffins so I googled it. And I saw your recipe and had to try it. May these for my daughter, son-in-law and his dad and my son. I was able to get about 15 out of the recipe so I have a few for me. But just to let you know these were delicious and I will definitely be making these again. Thanks
My comment I initially posted never came out on the site, I wonder why.
The muffins are fabulous and made them many times already! Kids love them truly!
This is a more time intensive recipe but the result is delicious.
I had a hard time getting a small amount of batter in the bottom of the muffin tins because of the berries but it did work out.
My kids went crazy for them and the crumb made it extra special! I used frozen blueberries instead and reduced the sugar a little. I also used mascarpone cheese instead of cream cheese! So unique and well worth the effort! Thank you!
Oh wow! These are ridiculous in the very best way possible. If you are looking at the reviews and asking yourself, “Should I make these?”, the answer is YES! They are work but SO worth it. Highly recommend. Thanks to POY for another amazing recipe!
Thanks so much for the review, Susan! We appreciate it!
I made these Gluten free in case anyone was wondering. Basically, followed all the directions the same except for the streusel topping—I used 2 tbsp of butter instead of 4 and only because I know that the GF flour won’t absorb the fat the same way and it would have ended up oily. I also used jumbo bakery style liners (and I am glad, because these were HUGE) and It was perfect. I used King Arthur measure for measure flour (exactly 210 grams of GF flour) and this recipe was raved about by all! My husband said he found his favorite muffin, my daughter called them “dangerous,” my friend said these were “excellent!” I did touch the tops to test for fineness and added a few more minutes to get that nice little bounce back at the top. Highly recommend.
Wondering if this would still work with a mini muffin silicone baking sheet? I was thinking I would do half tablespoon of mix when layering rather than 1-2T and reduce bake time.
I just made this recipe and it was delicious!! I used larger muffin (paper) cups & still got 14 muffins. They took a little longer to cook fully (about 20 minutes) due to their size, but were perfectly fluffy and so flavorful 🙂 I did use fresh berries because it is what I had available, added a touch of cinnamon to the streusel and subbed sour cream for the yogurt — as again it was available in the fridge 😊 Thank you so much for the delicious recipe!!!
Hi! This recipe sounds wonderful! Is it possible to make it gluten-free? Would you add anything extra to it if so?
They are in the oven as we type. I made them in a six-hole muffin silicone pan. What do you think the cooking time should be?
Hi, Linda! Depending on how big your muffin pan is, the bake time should be the same. If the pan makes muffins that are a bit bigger, we’d suggest adding on an additional minute or two and checking them after that.
Since I only kept one for myself, I will wait to get my daughter’s opinion. The one I tried tasted delicious. I did not over bake them at all, but in mine, there was no cheesecake layer – only a lovely hint of cheesecake flavour. That was disappointing, but I would still make these again.
I was just wondering if the butter was salted or unsalted ,thanks
Can’t wait to try these berry muffins! I made cheesecake bites, way too much cheesecake batter leftover (it says nothing about if you double the recipe don’t double the batter) terrible mistake.
First batch is good, just without berries – my husband is a huge distraction while I’m trying to work in the kitchen. The second batch I forgot to mixed berries, so I did them as a layer in the middle. They still look pretty good.
Hi!
Would these work with almond flour, coconut sugar and vegan cream cheese?
Amanda
Hi! I’m thinking the coconut sugar and vegan cream cheese substitutes would work just fine, but I’m not sure almond flour would work since it generally can’t be substituted 1:1 for regular flour.
I’ve made this recipe as written several times and it is AHHHMAZING! But! You all should know that this is *also* my go-to muffin batter recipe for any and all fruit studded muffins! Just leave out the streusel (or don’t!) and the cheesecake middle part and bake as directed! So. Good. Current favourite is raspberry and dark chocolate chips 🤤 (1/2 cup of each)
I put about 3T-1/4 cup batter in each muffin liner.
Such a great recipe!
Wonder if I can do this with frozen rhubarb and strawberries instead of the berry mix.. might try it.
It should work out just fine, Melissa!
Loved this recipe. Used gluten free flour and the flavor and texture was perfect! Thank you.
These are amazing!!!! I have made them a couple of times and everyone loves them.
Love these!! Sooo delicious!🥰
Got this recipe sent to me in my inbox and I’ve been trying to find a morning to make them. My God, they were worth the wait. SO delicious. Will definitely be making again this week Thank you!
So glad you enjoyed them!
Can these muffins be made with coconut or almond flour?
We haven’t tested these muffins with coconut or almond flour, but generally coconut and almond flour can’t be subbed 1:1 for white flour. Thanks for the question!
Can I replace the berries with frozen banana pieces
We haven’t tried, but we think it’s worth a shot. Let us know how it goes!
Hey there, I love love love those muffins. Already made them twice, one try was a success and the other one was a desaster – but the taste is always next level 😊 do you bake with fan or upper/lower heat?
Hi Sophie! Are you referring to “convection bake” when you say “bake with fan?” If so, we don’t use that setting. We basically turn the oven on, set to the temp needed, and bake!
These are delicious! POY recipes never fail. I used silicone muffin liners and replaced the yogurt with 1/2 cup of vegan buttermilk, used 8 oz of cream cheese for the filling bc and they still turned out delicious! I had enough to make 12 muffins and one small cake in a tiny pyrex dish. Highly recommend and if you measure everything out ahead of time to dump and go, these are not too bad to make on a weeknight!