Real Recipes From Real Home Cooks ®

omg! strawberry banana cheesecake muffins

(1 rating)
Recipe by
Heidi Lauber-Horman
Independence, MO

I was getting ready to leave for Mexico for a family vacation and decided to clean out the refrigerator as much as I could. When I saw a couple of blackened bananas, I knew it was banana bread time. But then from the back of the fridge . . . the strawberries and cheesecake filling whimpered, wanting to join the fun. So glad they spoke up!

(1 rating)
yield 12 -18 muffins
prep time 15 Min
cook time 15 Min

Ingredients For omg! strawberry banana cheesecake muffins

  • 1/2 cup
    unsalted butter, softened
  • 1 cup
    granulated sugar
  • 2
    large eggs
  • 1/2 cup
    mashed ripe bananas
  • 1/4 cup
    strawberries, stemmed and quartered
  • 1/4 cup
    philly ready-to-eat cheesecake filling
  • 4 Tbsp
  • 1 1/2 tsp
    watkins double strength vanilla extract
  • 1 3/4 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/8 tsp
    baking soda
  • 1/2 c
    powdered sugar
  • 1/4-1/2 tsp
    watkins double strength vanilla extract
  • dash
  • 1 Tbsp

How To Make omg! strawberry banana cheesecake muffins

  • 1
    1. Grease and flour 12-18 muffin tins.
  • 2
    2. In medium mixing bowl, cream butter and sugar together.
  • 3
    3. In small processor, combine bananas, strawberries and cheesecake filling. Puree just until smooth. Do not over-process.
  • 4
    4. Add eggs, banana-strawberry-cheesecake mix, buttermilk, and vanilla until the batter is well mixed.
  • 5
    5. Sift in the flour, baking powder, salt and soda. Mix until well combined, but not completely smooth.
  • 6
    6. Fill muffin tins approximately 2/3 full. Bake at 325 degrees for 15 minutes. Check with toothpick. If it doesn’t come out clean, bake in about 2 min. increments and continue to check with a clean toothpick each time.
  • 7
    7. Let cool on a wire rack for 5 minutes. Loosen the muffins and place on grid or wire rack over a baking sheet.
  • 8
    8. Combine glaze ingredients in a Ziploc bag. Knead until smooth. Poke 3-4 holes in each muffin with a toothpick.
  • 9
    9. Cut a small hole in the corner of the baggie. Drizzle a little bit of glaze over the top of the muffins. Don’t use a lot; they’re already sweet. The glaze adds moisture.