Gooseberry Crumble Cheesecake Filled Muffins

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I’ve spent most of this weekend rustling up Christmas flavour treats and amidst that I wanted something different and gooseberry fit the bill. I didn’t have quite enough cream cheese to make a cheesecake, so I opted for cheesecake filled muffins.


I took inspiration for the recipe from Sally’s Baking Addiction’s Strawberry Cheesecake Muffins, whose recipe I followed for the most part for the muffin and the cheesecake making a few little changes and using my regular an almond crumble recipe for the top.

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The results were pretty scrummy, a lovely sour hit from the gooseberries and sweetness from muffin and crumble topping, and creaminess from the cheesecake filling.



5.0 from 1 reviews
Gooseberry Crumble Cheesecake Filled Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Crumble Topping
  • 50g plain flour
  • 40g ground almonds
  • 40g muscovado sugar
  • 40g unsalted butter, cold
  • Muffins
  • 115g unsalted butter, soft
  • 100g granulated sugar
  • 50g dark muscovado sugar
  • 2 eggs
  • 120g natural yoghurt
  • 2 tsp vanilla extract
  • 220g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 250g whole gooseberries (thawed if frozen)
  • Cheesecake
  • 170g full fat cream cheese, room temperature
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 35g granulated sugar
  1. Start by making the crumble topping. Place the flour into a bowl, cube the butter and add it to the flour. Cover the butter with flour and rub it in until it resembles fine breadcrumbs. Stir in the ground almonds and sugar. Set to one side for later.
  2. To prepare the cheesecake beat the cream cheese with the egg yolk and vanilla till incorporated and smooth. Set to one side.
  3. Cream the sugar and butter with an electric whisk until light and fluffy. Add the egg slowly bit by bit whisking as you go. Then whisk in the yoghurt and vanilla.
  4. Measure out the flour, baking powder, bicarbonate of soda and salt into another large bowl.
  5. Add the egg mixture and whisk slowly to you can't see many lumps. Fold in the gooseberries gently trying not to squash them.
  6. Spoon 1 tbsp of muffin batter into each paper case, followed by 1 heaped tsp of the cheesecake mixture, and then divide the remaining muffin batter amongst the cases filling to the top.
  7. Sprinkle the crumble mixture over the muffins and press down gently to help it stick.
  8. Bake for 5 minutes at 220c and then a further 20 minutes at 170c.

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