Homemade Strawberry Cheesecake Muffins

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Homemade Strawberry Cheesecake Muffins are soft, delicious, and feature diced fresh strawberries, a lemon cheesecake filling, and a graham cracker streusel topping.



Graham Cracker Streusel Topping

  • 3 graham cracker sheets
  • 2 tablespoons flour
  • 2 tablespoons light brown sugar
  • 3 tablespoons unsalted butter melted

Cheesecake Filling

  • 2 ounces cream cheese at room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice

Strawberry Muffins

  • 1 1/2 cups self-rising flour*
  • 1/3 cup granulated sugar
  • 1/4 cup canola or vegetable oil
  • 1 large egg
  • 1/3 cup milk (I used 2%)
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries (patted dry*)


  • Preheat oven to 350 degrees. Grease muffin pan with non-stick cooking spray or line with 10 cupcake liners. Set aside.
  • Start by dicing up 1 cup of fresh strawberries into small pieces or chunks (depending on preference). Set aside.
  • Next, begin making the graham cracker streusel topping. Place the graham crackers in a Ziploc bag, seal, and crush into small crumbs with hands or a rolling pin. I like leaving a couple larger crumbs for a little crunch.
  • In a small microwave-safe bowl, melt butter. Once melted, add in graham cracker crumbs, flour, brown sugar, and stir until well combined. Set aside.
  • Next, make the cheesecake filling by stirring together the softened cream cheese, sugar, and lemon juice until nice and creamy. Set aside.
  • In a large mixing bowl, combine the oil, egg, milk, and vanilla together. Whisk until well combined.
  • Next add in the sugar and stir until fully combined. Lastly, add in the flour 1/2 cup at a time and slowly and gently stir it being careful to not over mix. The batter will be thick.┬áCarefully fold in the diced strawberries.
  • Fill each muffin cup with about 1 tablespoon of batter. I use this small cookie scoop to make it super easy. You want the bottom of the muffin cup to be covered.
  • Next, add one teaspoon of the cheesecake filling to the center of each muffin cup. Top with the remaining muffin batter.
  • Lastly, sprinkle each muffin with the graham cracker streusel and very gently press down the top.
  • Bake muffins in preheated oven for 18-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let cool in the muffin pan for 10 minutes, before transferring to a cooling rack until ready to eat. Muffins will be moist from the cheesecake filling.
  • Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 2 months.


  • If you don’t have self-rising flour, simply use 1 1/2 cups all-purpose flour, plus 2 tsp baking powder and 1/2 tsp salt.
  • Make sure you dry your strawberries after dicing them to prevent them from bleeding/becoming soggy in the batter. Simply use a paper towel to pat them lightly to remove any excess moisture.