Best 8 Berry Cheesecake Muffins Recipes

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Berry cheesecake muffins are a delectable treat that combines the rich and creamy flavors of cheesecake with the sweetness and tartness of berries. These muffins are perfect for breakfast, brunch, or dessert, and can be easily customized to your liking. With a variety of recipes available, there's sure to be a berry cheesecake muffin recipe that satisfies your cravings. From classic cheesecake muffins with a graham cracker crust to decadent muffins loaded with fresh berries and a creamy cheesecake filling, the possibilities are endless.

Here are our top 8 tried and tested recipes!

BERRY CHEESECAKE MUFFINS



Berry Cheesecake Muffins image

I adapted this recipe over the years for my family, and they think it's wonderful. Not only are the muffins delicious, but they're bursting with fantastic color, too. - Jeanne Bilhimer, Midland, Michigan

Provided by Taste of Home

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup 2% milk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
CREAM CHEESE FILLING:
6 ounces cream cheese, softened
1/3 cup sugar
1 large egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries
STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

CHEESECAKE-STUFFED BLUEBERRY MUFFIN



Cheesecake-Stuffed Blueberry Muffin image

Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 muffins

Number Of Ingredients 15

4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons granulated sugar
Nonstick cooking spray
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 cup yellow cornmeal
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup blueberries
1/4 cup coarse sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
  • For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
  • Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

STRAWBERRY CHEESECAKE MUFFINS



Strawberry Cheesecake Muffins image

A dessert-type muffin that disappears in minutes.

Provided by UCME

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

½ (8 ounce) package cream cheese, softened
¼ cup confectioners' sugar
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 ¼ cups milk
½ cup brown sugar
⅓ cup butter, melted
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
¼ cup strawberry jam

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat together cream cheese and confectioners' sugar until smooth; set aside.
  • In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  • Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
  • Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.7 g, Cholesterol 41.4 mg, Fat 9.5 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 263.3 mg, Sugar 14 g

BERRY & OATMEAL CHEESECAKE MUFFINS



Berry & Oatmeal Cheesecake Muffins image

Go wild in 15 minutes with Berry & Oatmeal Cheesecake muffins. These oatmeal cheesecake bites feature wild berries and natural oats with a creamy center.

Provided by My Food and Family

Categories     Home

Time 42m

Yield 18 servings

Number Of Ingredients 13

1 cup old-fashioned or quick-cooking oats
1 cup buttermilk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
3 Tbsp. orange zest
1 cup flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh or frozen mixed berries (blackberries, blueberries and raspberries)

Steps:

  • Heat oven to 350ºF.
  • Combine oats and buttermilk in medium bowl; let stand 10 min.
  • Meanwhile, mix cream cheese, granulated sugar and orange zest until blended; set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
  • Add egg and butter to oat mixture; mix well. Add to flour mixture; stir just until moistened. Gently stir in berries.
  • Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter.
  • Bake 23 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BLUEBERRY CHEESECAKE MUFFINS



Blueberry Cheesecake Muffins image

These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/3 cup sugar, plus
2 -3 tablespoons sugar (depending on sweetness of the berries)
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/4 cup melted butter
1/3 cup plain yogurt
1/2 teaspoon vanilla extract
2/3 cup ricotta cheese
2 eggs
1 cup blueberries (I like canned or frozen wild blueberries)

Steps:

  • Preheat oven to 375 degrees.
  • Grease 8-10 muffins tins (I always make mini muffins).
  • In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
  • In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
  • Add to flour mixture.
  • Carefully fold in the blueberries.
  • Batter wil be soft and lumpy.
  • Fill the muffin cups 2/3 full and bake 20 minutes.

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS



Breakfast Blueberry Cheesecake Muffins image

A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
1 cup white sugar
½ cup heavy whipping cream
1 cup fresh blueberries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Stir flour, baking powder, and baking soda together in a bowl; set aside.
  • Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
  • Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 31.4 g, Cholesterol 65.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 204.8 mg, Sugar 18 g

BERRY CHEESECAKE MUFFINS



Berry Cheesecake Muffins image

A different muffin recipe adapted from a popular cooking magazine which I have subscribed to since the early 90s.. The muffins have a very nice cream cheese and berry filling and if you like berries throughout the muffin, this isn't for you. I don't think I would use frozen berries for this one. Thanks to Janet for reminding me to post my changes which have been in my notes forever. Since I did make a couple of changes and it is not the exact same recipe, I will leave it as "adapted" .

Provided by Lvs2Cook

Categories     Quick Breads

Time 1h

Yield 1 1/2 dozen muffins

Number Of Ingredients 16

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk
6 ounces cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon grated lemon peel
1 1/2 cups raspberries or 1 1/2 cups blackberries
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large bowl, cream butter and sugar. Add the eggs and beat well.
  • Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
  • Fill greased or paper-lined muffin cups half full. I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
  • Filling ~ In a mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
  • Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  • Muffin cups will be full.
  • Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks. Serve warm.
  • Refrigerate leftovers.

Nutrition Facts : Calories 2248.8, Fat 100.9, SaturatedFat 57.3, Cholesterol 633.2, Sodium 1335, Carbohydrate 306.5, Fiber 9, Sugar 181.3, Protein 37.9

MIXED BERRY CHEESECAKE MUFFINS



Mixed Berry Cheesecake Muffins image

There's only one thing we like more than a freshly baked mixed berry muffin: finding a luscious cheesecake-style filling inside!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 18 muffins

Number Of Ingredients 19

Muffins:
1/3 cup butter, softened
3/4 cup sugar
2 eggs, at room temperature
1-1/2 cups flour
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/3 milk
Cream Cheese Filling:
6 oz. (3/4 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg, at room temperature
3/4 cup fresh blueberries
3/4 cup fresh raspberries
Streusel Topping:
1/4 cup flour
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. butter, melted

Steps:

  • CREAM together butter and sugar until smooth
  • ADD eggs, and mix until smooth
  • COMBINE flour, baking powder and cinnamon
  • ADD flour mixture alternating with milk
  • ADD cupcake liners to muffin tins
  • FILL liners 1/2 full or about 2 heaping tablespoons of batter
  • CREAM together cream cheese , sugar and egg until smooth
  • FOLD in berries
  • DROP 1 tablespoon cream cheese mixture into center of muffin batter
  • COMBINE flour, brown sugar, cinnamon and butter until mixture is crumbly
  • SPRINKLE topping over each muffin
  • BAKE at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean
  • STORE in airtight container
  • STORE leftovers in refrigerator

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Use fresh berries for the best flavor. Frozen berries can also be used, but they should be thawed and drained before using.
  • If you don't have a muffin pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
  • These muffins can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
  • To make gluten-free muffins, use a gluten-free flour blend.
  • To make dairy-free muffins, use a dairy-free cream cheese and milk.

Conclusion:

Berry cheesecake muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are also a great way to use up leftover berries. With so many different variations available, there is sure to be a berry cheesecake muffin recipe that everyone will enjoy. So next time you are looking for a sweet and satisfying snack, give these muffins a try!

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