Description
This Blueberry Muffin Cheesecake is a comforting blend of blueberry muffins and classic cheesecake, offering a tender muffin-style base, a creamy cheesecake center, and a buttery streusel topping bursting with fresh blueberries—perfect for brunch or dessert.
Ingredients
Scale
Muffin Base
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ cup granulated sugar
- Pinch of salt
- 4 tbsp cold butter, cubed
- ¼ cup milk
- 1 tsp vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup fresh blueberries
Crumble Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tbsp cold butter, cubed
- Optional: pinch of cinnamon
Instructions
- Make the Muffin Base: In a mixing bowl, whisk together the flour, baking powder, sugar, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract to form a soft batter. Press the batter gently into the bottom of a greased 9-inch springform pan.
- Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth. Mix in sugar, eggs, vanilla, and lemon zest on low speed to avoid over-aerating. Fold in the blueberries gently. Pour the mixture over the muffin base.
- Add the Crumble Topping: In a separate bowl, combine flour, sugar, and cold butter. Use your fingers or a pastry cutter to form a crumbly streusel. Add a pinch of cinnamon if desired. Sprinkle evenly over the cheesecake layer.
- Bake and Cool: Bake at 325°F (160°C) for 50–60 minutes until mostly set but slightly jiggly in the center. Tent with foil if the top browns too quickly. Let cool in the pan for an hour, then refrigerate for at least 6 hours or overnight.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Don’t thaw frozen blueberries to prevent bleeding.
- Chill thoroughly before slicing for clean cuts.
- Always use a springform pan for easy removal.
- Clean your knife between slices for neat presentation.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: blueberry cheesecake, muffin cheesecake, brunch dessert, blueberry dessert, homemade cheesecake