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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.


Print

Cheesecake Cupcakes with Crumb Topping


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.

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  1. Corey

    March 21st, 2010 at 1:29 pm

    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

    March 21st, 2010 at 4:54 pm

    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

    March 21st, 2010 at 7:16 pm

    these are just darling!!

  4. bcgw

    March 22nd, 2010 at 9:42 am

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

  5. Priscila

    March 23rd, 2010 at 7:55 am

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

  6. Bentley Waters

    March 27th, 2010 at 5:41 pm

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

  7. bakedbree

    March 29th, 2010 at 10:10 pm

    thank you Bentley!

  8. albert smith

    September 29th, 2013 at 6:38 pm

    It made 10.

  9. Samantha

    April 6th, 2010 at 8:23 pm

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

  10. Laken

    June 10th, 2010 at 4:25 pm

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

  11. bakedbree

    June 11th, 2010 at 8:39 am

    Awesome!

  12. Lisa

    June 16th, 2010 at 4:50 pm

    How much cream cheese is a package of cream cheese?

  13. bakedbree

    June 17th, 2010 at 12:17 am

    8 ounces.

  14. Kaeleira

    June 26th, 2010 at 7:05 pm

    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 πŸ™‚

  15. bakedbree

    June 28th, 2010 at 7:14 am

    great! I am glad that they were a hit.

  16. Lexy

    September 26th, 2010 at 3:45 pm

    how many does this make?

  17. bakedbree

    September 26th, 2010 at 9:05 pm

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

  18. rosario

    January 15th, 2011 at 8:09 pm

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

  19. bakedbree

    January 17th, 2011 at 7:24 pm

    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.

  20. Vanessa

    November 9th, 2012 at 1:52 pm

    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?

  21. bakedbree

    November 18th, 2012 at 5:04 pm

    Yes.

  22. Sandra McCallum

    January 9th, 2013 at 10:29 am

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

  23. bakedbree

    January 14th, 2013 at 9:35 pm

    Yes.

  24. Funke

    June 24th, 2014 at 4:24 pm

    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!

  25. bakedbree

    June 24th, 2014 at 8:51 pm

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

  26. Sharyn

    November 22nd, 2014 at 1:06 pm

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

  27. bakedbree

    November 27th, 2014 at 1:38 pm

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

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