Strawberry Cheesecake Muffins

"These are delicious mini strawberry cheesecakes! A friend gave me this recipe and as I love muffins, cheesecakes... and strawberries - just had to try it! I didn't have any fresh lemons so I used lemon extract - can't wait to make them again!"
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
12 muffins




  • Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners.
  • Beat together cream cheese and sugar until smooth, set aside.
  • In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or 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.

Questions & Replies

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  1. karens2kids
    Too much baking powder in this recipe. Uggh! Next time I will use much less!
  2. Laureen in B.C.
    I made these this morning they are good but tasted more like lemon then Strawberry. Next time I leave out the lemon and add more strawberry. Thanks
  3. WyomingMoonDust
    I doubled up the recipe, and added only a 1/2 tsp of baking powder instead of two in a double recipe. I also added some dried strawberries 16 ounces of them. These were a great hit. Came out perfect. High tops, each bite was filled with cheesecake and strawberries. You can never have enough strawberries! Next time I think I will top them with a fudgey sauce. Hm definately a keeper recipe.. Thanks a ton redsie!
  4. Lindas Busy Kitchen
    Let me first say that I loved the idea of these muffins. I had some fresh strawberries, so I cooked up the pint basket of strawberries with 6 pkts. of splenda, then added a little cornstarch in after cooked, to thicken. I let them cool while I made the filling and batter. I loved the taste of the cream cheese mixture. Went very well with the strawberry filling. The muffins were a different story. I creamed the egg, milk, brown sugar, zest and vanilla. However, when I mixed it in with the flour mixture, I used my hand mixer. BIG MISTAKE! The muffins came out flat on top, and very heavy texture. I used a 6 muffin tin, and they made huge muffins. The only thing I really noticed when I bit into them was that there was WAY too much baking powder. I wouldn't use any more than 2 tsp. next time at the most. It's all I could taste in the batter part of the muffin. I will definately play around with this recipe, but I will also make them again and mix by hand, and see if it makes a difference. When biting into a piece with mostly cream cheese and strawberry filling it was fantastic, so I know this recipe has potential. Thanks for sharing Redsie! Made for Zaar Stars Tag Game
  5. LizFP
    I made these a few weeks ago for brunch.My guests raved about them.I will make these again on Christmas day to serve with coffe after opening gifts.Thank you!


  1. cookiedog
    I love the creamy filling in these muffins. I used raspberry jam in place of the strawberry and subbed orange zest in place of the lemon- both substitutions worked out fine. I found that I did not have enough cream cheese filling to fill all of the muffins so next time I will add another 2 ounces of cream cheese. Thanks Redsie!



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