Fruity sweet strawberry cheesecake muffins (Strawberry-cheesese muffins): This combination combines the best of two classics in handy muffin format. With a creamy cheesecake filling and fresh strawberries, the strawberry cheesecake muffins are perfect for coffee or picnic – for everyone who cannot choose between cheesecake or strawberry cake.
Strawberry cake or cheesecake? Who says you have to make a decision? As every year, we would like to enjoy the strawberry season and have therefore considered a number of delicious recipes with strawberries. In addition to simple strawberry cake, it can also be something sophisticated. Our strawberry muffins with cheesecake filling taste fruity and creamy and-baked in heart shapes-are loving attention to Mother’s Day.
The ingredients for our strawberry cheesecake muffins
As usual, we made sure that our simple muffin recipe consists of ingredients that you find in the supermarket very easily-or even have at home.
Suitable recipe recommendations
For the muffintig:
Flour – We have used the simplicity of wheat flour for the simplicity, but you can also easily replace it with Belle flour Type 630.
White sugar ensures a pleasant sweetness. If you like it a little less sweet, you can reduce the amount of sugar by up to 50 grams (about a third) without the muffins getting too dry.
baking powder – for the fluffy structure.
Soda – We tested the recipe with and without soda. With soda, we liked the result even better.
Mark of half a vanilla pod – Incidentally, you can use the scraped -out pod for homemade vanilla sugar (keyword: remaining recycling).
1 pinch of nutmeg – ensures a subtle but delicious aroma.
Something Salt Brings the flavors into balance and is a proven secret of grandma’s kitchen.
Coconut oil (room temperature) – makes the dough nicely juicy gives a light coconut. Alternatively, you can also use a neutral vegetable oil.
Milk – connects the ingredients into a smooth dough.
Egg – for the perfect bond
Fresh strawberries – Our tip: It is best to buy a few more strawberries, because snacking is expressly allowed here.
You need for creamy cheesecake filling Cream cheese,, Sugarthe Mark of another half vanilla pod and something CornstarchSo the filling remains nice and stable.
We prepare the crumbs in a classic way Flour,, butter and Sugar to. We prefer to use brown sugar that brings a fine caramel note.
Strawberry cheesecake muffins: tips and tricks for preparation
For muffins with sprinkles, you should definitely make sure that the Butter cold is. This is the only way to get their typical, crumbly consistency. (By the way, our sprinkles are also a bit torn until the pictures were in the box – it still tasted excellent!)
Who Save calories Just want to leave out the butter sprinkles. Alternatively: Try our Skyr cheese cake with blueberries-protein-rich, low in fat and optionally low-carb.
If you bake outside of the season and Flying fruits used, let them drain well after thawing. It is best to take a sieve to help you.
Make sure that the Baking time Depending on the oven and the size and filling quantity of the muffin shapes can vary slightly. It is best to make a chopstick sample in between.
Whether Paper or silicone It is up to you. Silicone shapes are recommended if you want to solve the muffins from the mold before enjoying. So that the muffins do not run into the width, we also recommend a Muffin baking sheet.
Ü Bearing: You can also make the recipe for the strawberry cheesecake muffins wonderfully with other berries or fruits modify the season. How about B. with blackberries or raspberries? A berry mixture also tastes delicious. And outside the berry time? Be sure to try our cheesecake muffins crème brûlée.
That is why we love the creamy strawberry cheesecake muffins
Two favorite cakes in one – Kese cake meets strawberry cake. Why decide if you can have both? 🙂
Fruity and creamy at the same time – A heavenly duo. By the way, our raspberry cheesesecake ice cream also tastes really awesome-try it out.
Absolutely successful – With our simple instructions, nothing can go wrong. Ideal also for beginners.
Perfect to take away – Due to the practical portions, the small cheesecake muffins with strawberries are perfect for picnic, the next buffet or as a sweet souvenir.
With extra crunch – The buttery sprinkles provide extra bite. If you like it crispy, you should also try out our fast strawberry dessert with a biscuit floor.
Fruity sweet strawberry cheesecake muffins (Strawberry cheesecake muffins): The combination of two favorite cakes in handy muffin format makes gourmet hearts beat faster. Strawberry cheesecake muffins with creamy cheesecake filling are a refined delicacy for coffee or picnic.
- Mixture unit or whisk
- Muffin shafts made of paper or silicone
- Kitchen machine With a flat stirrator
110G
Information for 12 Muffins
Sprinkle
- Process the flour, cold butter and sugar by hand or to sprinkle with the mixer. Place in the freezer (or in the fridge) for a few minutes so that they are nice and cold when they are baked and do not run.
150 g wheat flour type 550, 75 g butter, 75 g brown sugar
Cheesecake filling
- Mix the cream cheese, sugar, vanilla market and cornstarch with a mixer or with a whisk by hand.
90 g cream cheese, 30 g of sugar, ½ vanilla pod, ½ tsp cornstarch
Muffins
- Preheat the oven to 180 degrees upper and bottom heat and lay out a muffin sheet with silicone or paper shafts.
- Wash the strawberries carefully, pat dry, remove the green and dice.
200 g of fresh strawberries
- Put the flour through a sieve into a mixing bowl. Add sugar, baking powder, baking soda, nutmeg, salt and coconut oil. Add milk, eggs and vanilla and mix again.
350 g flour, 150 g of sugar, 2 TL baking powder, ½ TL soda, 1 pinch of nutmeg, 150 g coconut oil, 1 pinch of salt
- Carefully raise the strawberries under the dough.
Put the muffins in the mold
- Put a tablespoon of dough in the muffin shapes and shape small hollows in the middle.
- Pour a teaspoon of cheesecake mass into the hollow.
- Close the muffins with the remaining dough and spread the crumble over it.
- Bake for 25 minutes at 180 degrees upper and bottom heat and check with the chopstick test whether the muffins are through. Otherwise bake for another 3-5 minutes. Take out of the oven, let it cool and enjoy.
