Strawberry cheesecake muffin

6 servings
20 min
30 min
Very Easy


Number of serving: 6

65 g Butter

125 g Cream cheese

150 g Sugar

½ teaspoon Vanilla extract

150 g Cake flour

1 teaspoon Baking powder

150 g Strawberry (cut into small size)

Cheesecake cream:

150 g Cream cheese

50 g Icing sugar

120 ml Whipping cream

½ teaspoon Vanilla extract

For decoration:



  • Preheat the oven to 180°C and line 15 standard muffin pans with paper cases.
    Sift the flour and baking powder together.
  • To make the cheesecake cream, place all ingredients in a bowl and beat with electric beaters until thick and combined. Keep refrigerated until ready to use.
  • Place the butter, cream cheese and caster sugar in the bowl of an electric mixer and beat until pale. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla and fold in the flour and a pinch of salt.
  • Dust the sliced strawberries with a little extra flour then stir through the mixture. Spoon into the muffin cases and bake for 25-30 minutes or until golden. Remove from the oven and allow to cool.
  • Pour the cheesecake cream on top and serve with extra strawberries.


Strawberry Cheesecake Muffin, photo 1
Strawberry Cheesecake Muffin, photo 2
Strawberry Cheesecake Muffin, photo 3


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