Strawberry Cheesecake Muffins Ii Recipe

Name: Strawberry Cheesecake Muffins Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese; 2/3 cup confectioners' sugar; 1/4 cup strawberry preserves; 1/2 cup dry biscuit mix; 2 tablespoons white sugar; 2 tablespoons cold butter; 2 cups dry biscuit mix; 3/4 cup white sugar; 2/3 cup milk; 1 egg; 1/3 cup butter, melted; 1/4 cup chopped pecans

Servings: persons

1 (8 ounce) package cream cheese
2/3 cup confectioners' sugar
1/4 cup strawberry preserves
1/2 cup dry biscuit mix
2 tablespoons white sugar
2 tablespoons cold butter
2 cups dry biscuit mix
3/4 cup white sugar
2/3 cup milk
1 egg
1/3 cup butter, melted
1/4 cup chopped pecans

1
Cream together the cream cheese and confectioners' sugar in a bowl.
2
Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
3
Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
4
Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
5
Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
6
Preheat an oven to 375 degrees F (190 degrees C).
7
Line 6 extra large muffin cups with paper liners.
8
Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
9
Fill each prepared muffin cup half full of batter. Reserve remaining batter.
10
Divide the cold strawberry preserves evenly over the batter.
11
Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
12
Top each muffin cup with remaining batter.
13
Sprinkle muffins with the crumb mixture and chopped pecans.
14
Bake in the preheated oven until golden brown, about 25 minutes.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, 2/3 cup confectioners' sugar, 1/4 cup strawberry preserves, 1/2 cup dry biscuit mix, and more.

Yes, Strawberry Cheesecake Muffins Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cheesecake Muffins Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions