Cheesecake Cupcakes with Crumb Topping

Sometimes I just feel like baking. It is something that I love to do when I am stressed out or just need a few minutes of calm. I think that there is something soothing about the measuring and the whooshing sound the mixer makes. At our house we joke that running is my husband’s church. Baking is mine. I love that this little cupcake has no crust but instead has a struesel-like crumb top. Struesel anything and I am a goner. Remember these? From the time that I decided to make these until the time that they were in the oven was about 15 minutes. They did sink in the middle and I hesitated posting them because of that, but I took them to a brunch yesterday and they were most definitely a winner. Besides, that little hole in the top is the perfect place for some fresh raspberries, blueberries, or anything that you can think of that goes well with cheesecake. I just happened to have some gorgeous raspberries around so I used them. I was so excited to make these (I had everything I needed) that I made them and forgot to take step-by-step pictures. Sorry.

Topping:

1 cup flour
2/3 cup brown sugar
1/4 teaspoon salt
4 Tablespoons melted butter
pinch salt
1/2 teaspoon cinnamon

Cheesecake:

2 packages cream cheese (room temperature)
1/2 cup sugar
2 eggs (room temperature)
zest of one lemon
2 Tablespoons lemon juice
1/2 teaspoon vanilla

fruit for garnish

Line a muffin tin with paper liners and spray the liners with cooking spray. Preheat the oven to 325 degrees.

Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.

Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.

Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the struesel. Bake for about 25 minutes.

Easy as that. Share these with a friend when they invite you to a lovely all day brunch.


Mini Cheesecake Muffins with Crumb Top

Cheesecake Cupcakes with Crumb Topping

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Cheesecake Cupcakes with Crumb Topping - a mini cheesecake with a crunchy cinnamon crumb top. Top with fresh berries or serve on their own.

Ingredients

Topping:

  • 1 cup flour
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 4 Tablespoons melted butter
  • pinch salt
  • 1/2 teaspoon cinnamon

Cheesecake:

  • 2 packages cream cheese (room temperature)
  • 1/2 cup sugar
  • 2 eggs (room temperature)
  • zest of one lemon
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • fruit for garnish

Instructions

  1. ine a muffin tin with paper liners and spray the liners with cooking spray. Preheat the oven to 325 degrees.
  2. Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.
  3. Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.
  4. Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the struesel. Bake for about 25 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 146mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

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Oh hey there!

Well, hello there! Iโ€™m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 31 Comments

  1. Corey

    These are delish! I am about to enjoy one with a nice cup of coffee and a few minutes of silence while the boys are at the park. Thanks so much for making these for us!

  2. Memoria

    Awww, I was looking forward to the step-by-step photos!! Nevertheless, I can enjoy looking at the beautiful cupcake. It looks fantastic and refreshing.

  3. joy the baker

    these are just darling!!

  4. bcgw

    Beautiful photos! And, I hear ya, baking and or cooking is such a stress reliever.. ;]

  5. Priscila

    I’m going to give these a try this weekend ๐Ÿ™‚

  6. Bentley Waters

    your photos and recipes are awesome. i will definitely be back for more!

    1. bakedbree

      thank you Bentley!

      1. albert smith

        It made 10.

  7. Samantha

    I made these for Easter and they were a huge hit! They were so delicious! I am going to blog abut them soon!

  8. Laken

    I just made these and they were absolutely wonderful!
    Plus, a made a post about them ๐Ÿ™‚

    1. bakedbree

      Awesome!

  9. Lisa

    How much cream cheese is a package of cream cheese?

    1. bakedbree

      8 ounces.

  10. Kaeleira

    Thank you for posting this recipe! I tried it out and the resulting cupcakes got a lot of compliments. I will definitely be making these again in the near future ๐Ÿ™‚

    1. bakedbree

      great! I am glad that they were a hit.

  11. Lexy

    how many does this make?

    1. bakedbree

      I made a really long time ago, but I *think* that they made 24 cupcakes.

  12. rosario

    can i make this recipie instead of cupcakes as a cake type?

    1. bakedbree

      I am not sure, I have never tried it. I think that I would take a real cheesecake recipe and add the crumb topping to that.

  13. Vanessa

    I kno you have to leave the cheesecake cupcake in the refridge fir a few hours to set but is it okay with the streusel on them?

    1. bakedbree

      Yes.

  14. Sandra McCallum

    Assuming 8 oz cream cheese packages in the Cheeecake Cupcakes with Crumb topping???

    1. bakedbree

      Yes.

  15. Funke

    Hi Bree. This recipe looks really good. How long can these keep? Can they be made the day before needed and refrigerated or do you think the crumb topping will become soggy? Thanks!

    1. bakedbree

      Nope, I made them the day before and they were great. You should be fine.

  16. Sharyn

    Hi–
    These look delicious! Do you think they would freeze well?
    Thanks.

    1. bakedbree

      I don’t see why they wouldn’t, but I have never frozen them.

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