Triple Berry Cheesecake Muffins



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



  • 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


  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!

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