triple berry cheesecake muffins © 2011 Jessica. All rights reserved.

Triple Berry Cheesecake Muffins

Cheesecake, in a muffin. Enough said.

I have been making these muffins for a long time, years probably. They are simple, versatile and most of all they taste so good. The ratio of effort vs. reward is heavy on the reward side.

The crust is amazing. It’s a real cheesecake crust made from graham crackers and Nilla Wafers in muffin form. In my opinion that’s the best part.  I usually don’t use boxed cake when baking (yeah, I’m old school like that) but in this case it just works in the muffin. Then the jam filling adds that sweet fruitiness and the cheesecake topping – well, there are no words.

The great thing about these guys is that you can do whatever to transform them. You can change up the jams to strawberry, cherry, grape even. In the fall,  you can use pumpkin butter – anything goes. They keep pretty well too so you can make them a day ahead for a crowd – p.s. if you make them for a group, also bring a print out of the recipe. You will be asked for it.

One last thing, as I was baking these I was reminded that I still owed my friend Claudia this recipe from earlier this year.  So, Claudia – here it is, enjoy!!

triple berry cheesecake muffins

The beginnings of that amazing crust.  Yes, you are right – those are Nilla Wafers.

triple berry cheesecake muffins

So when you put the warm butter with the sugar into the Nilla Waffer and Graham Cracker crumbs, the lovely scent that emanates from it makes me want to bust out a spoon and eat it. There. I admitted it.

triple berry cheesecake muffins

Next, you’ll want to take the crust mixture and spoon a few cookie scoops into each buttered (or sprayed) muffin hole. I like using the mini cookie scooper because it really aids in pressing in the crust up the sides of the tin.

triple berry cheesecake muffins

You’ll want to go about 1/2 or 2/3 of the way up the side of the tin with the crust.

You also want to keep a bit of the mixture for the topping – like less than a 1/4 cup. When you are done you want to set aside.

So I neglected to take a picture of the muffin part of this recipe. Sorry. I was excited.

triple berry cheesecake muffins

After you make the muffin part mixture, set aside.

Next up, the cheesecake part.  Sugar, egg, lemon juice and cream cheese.

triple berry cheesecake muffins

Now you see the muffin mixture part. I really did make it, I promise.

Drop these into each crust with a large ice cream scoop. I love scoops – they make everything uniform. Such a helpful kitchen gadget with more than one use.

triple berry cheesecake muffins

The preserves part. Less is more here.

I learned the hard way. Since the preserves are more dense than the muffin mix they tend to sink, the more you have the more they sink and end up making your crust jammy and sticky and hard to get out. Take my advise.

triple berry cheesecake muffins

This is an important part, don’t skip it. It really prevents the sinking of your preserves. Cut the preserves into the muffin mix very gently.

triple berry cheesecake muffins

Now the cheesecake part. Add your cheesecake mixture to the top of the jam and muffin mix.

I have a confession. I was in a rush (as usual) and my cream cheese wasn’t totally soft so my mix was a little lumpy. I was going to gloss right over it but I thought I’d just be really transparent (and human).

Turns out, you can’t even tell after they come out of the oven. Fancy that.

triple berry cheesecake muffins

Take a bit of the crust you set aside and sprinkle it on top.

triple berry cheesecake muffins

Hot out of the oven.

triple berry cheesecake muffins

See the cheesecake and preserves?

triple berry cheesecake muffins

Another ‘in the pan’ shot, couldn’t help it.

triple berry cheesecake muffins

Now, the crust. Its a real, cheesecake crust people.

triple berry cheesecake muffins

A little farther away.

triple berry cheesecake muffins

I’ve gone overboard on the finished muffin shots, I know.

triple berry cheesecake muffins

The inside. Crust, muffin, preserves and cheesecake. Yup, perfection.

I hope you get a chance to make these muffins soon and if you like pumpkin and want to make a pumpkin version please write to me and tell me how it goes – its on my list for Fall.

much love,

jess

 

Triple Berry Cheesecake Muffins

1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup sugar

Crust:
1/2 cup sugar
1 cups graham cracker crumbs (crushed)
1 cup nilla waffers (crushed)
1 stick of butter, melted

1/4 cup berry preserves

Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon freshly-squeezed lemon juice

Directions

Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.

To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.

To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.

Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.

With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.

9 Comments

  1. OMG these look heavenly I need to make them. And Jess you are getting way good at the photography. Just sayin ;) WAY TO GO GIRL!

  2. Kathleen Sharp

    These look super, but really they are cupcakes. Especially if you use a boxed cake mix!! Muffins are not the same, they have liquid fat instead of butter, and the mixing method is different.

    • Jessica

      Thanks for letting me know. Either way they are delicious :)

      I hope you get a chance to make them soon.

      Jess

  3. Your pictures are gorgeous and these muffins look perfect!

  4. Every single component of these little muffins looks and sounds heavenly, so I can only imagine how wonderful the final product is! Gorgeous, and your photos are just stunning :)

  5. Carrie Russell

    I just made these and they are delicious! Mine overflowed a little but oh well! I had enough batter left over to make 1 dozen mini cupcakes and they are soooo cute. All of the guests at the birthday party were raving about them. Great job Jess, thanks for your creativity!

  6. just love the way you presented step by step, infact i go for step by step procedure, it’s goes best to convey my readers easily.. but i haven’t used cheese in berry cupcakes, like your colorful recipe :) Must visit mine Triple Berry cupcake
    When time persists .. Subscribing you!
    **happy blogging**

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