Delicious Strawberry Cream Cheese Pie (No-Bake) Recipe
These no-bake strawberry cream cheese muffins offer a delightful combination of fruity, creamy, and sweet flavors with a light, airy texture. They are simple to prepare and make a wonderful treat for any occasion.
Equipment
- muffin tin
- small bowl
- large bowl
- wire rack
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar for filling
- 1 large egg yolk for filling
- ½ teaspoon vanilla extract for filling
- 2 cups all-purpose flour for batter
- ⅔ cup granulated sugar for batter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract for batter
- 1 ¼ cups diced fresh strawberries
- 1 tablespoon all-purpose flour for tossing strawberries
Crumb Topping
- ⅓ cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
- 1 teaspoon cream cheese filling per muffin
- remaining batter to top each muffin
Instructions
- Preheat oven to 375°F and prepare a 12-cup muffin tin by lining it or greasing it lightly.
- In a small bowl, combine softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
- In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat 2 eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
- Add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix.
- Toss diced strawberries with 1 tablespoon flour, then gently fold them into the batter.
- For the crumb topping, combine 1/3 cup flour, 3 tablespoons sugar, and 3 tablespoons melted butter until crumbly.
- Fill muffin cups halfway with batter, add 1 teaspoon of the cream cheese filling to the center of each, and top with the remaining batter.
- Generously sprinkle the crumb topping over each muffin.
- Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted into the muffin portion comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Soften cream cheese for at least 30 minutes before mixing for easy blending. Avoid overmixing the batter to maintain a light and fluffy texture. If using frozen strawberries, thaw and drain them well before tossing with flour.