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Cheesecake Cupcakes with Crumb Topping

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These cinnamon cheesecake cupcakes are not your ordinary cupcakes. The sweet treats have a streusel-like top, which gives them a crumbly texture that you can’t get enough of.

Why I love cheesecake cupcakes //

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 streusel crumb top. Streusel 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.

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

Garnish:

  • Fruit of your choice

Instructions //

Step1:

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

Step 2:

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

Step 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.

Step 4 :

Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the streusel. 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

bakedbree
Cheesecake Cupcakes with Crumb Topping – a mini cheesecake with a crunchy cinnamon crumb top. Top with fresh berries or serve on their own.
No ratings yet
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course cupcakes
Cuisine baking
Servings 12 cupcakes
Calories 216 kcal

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

Garnish:

  • Fruit of your choice

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 216kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 55mgSodium: 146mgFiber: 1gSugar: 20g
Tried this recipe?Let us know how it was!
Recipe Rating




Sharyn

Saturday 22nd of November 2014

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

bakedbree

Thursday 27th of November 2014

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

Funke

Tuesday 24th of June 2014

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!

bakedbree

Tuesday 24th of June 2014

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

Sandra McCallum

Wednesday 9th of January 2013

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

bakedbree

Monday 14th of January 2013

Yes.

Vanessa

Friday 9th of November 2012

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?

bakedbree

Sunday 18th of November 2012

Yes.

rosario

Saturday 15th of January 2011

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

bakedbree

Monday 17th of January 2011

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.