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Here we are, more than half way through December and only 6 days until Christmas. The Fit and Frugal Mommy household is in full holiday mode with Christmas festivities planned for almost every day until the New Year! December is so busy sometimes I forget to breathe. I did, however, make time for another greek yogurt muffin. If you follow me on Instagram, you may have seen me tease these delicious Strawberry Cheesecake Greek Yogurt muffins.
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Cheesecake is probably my favourite dessert in the whole world. It’s also probably one of the most calorie dense desserts I could choose. When I first had one of these Strawberry Cheesecake Greek Yogurt muffins, I was in heaven. They were like pringles, I couldn’t have just one.
One Strawberry Cheesecake Greek Yogurt muffin will only set you back 93 calories and they are naturally sweetened with pure maple syrup. To me, this translates to guilt-free cheesecake and that is something I am on board with. They are also super easy to whip up. Basically, if a recipe isn’t easy, it’s not for me. I don’t pretend to be a world class chef in my kitchen (and if you had seen some of my muffin fails, you’d say that’s for the best).
When I find a quick and easy recipe though that satisfies for wayyyyy less calories than it’s counterpart, I am all over it.
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While I love eating muffins – or any baked good – while it’s still warm from the oven, these strawberry cheesecake greek yogurt muffins are best served chilled. Once cooled from baking, I recommend putting them in the fridge for 5-10 minutes before consuming.
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What’s your favourite muffin recipe? Let me know in the comments below!
Strawberry Cheesecake Greek Yogurt Muffins
A delicious, naturally sweetened, strawberry cheesecake greek yogurt muffin.
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 container unsweetened apple sauce I use the snack size ~300ml
- 1/2 cup plain greek yogurt
- 2 tbsp maple syrup
- 2 tbsp no sugar added strawberry jam
- 1/2 cup liquid egg whites
- 2 tbsp liquid egg whites
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup light cream cheese room temperature
Preheat the oven to 375.
Mix the flour, apple sauce, baking powder, baking soda, greek yogurt, strawberry jam and the vanilla extract, liquid egg whites and maple syrup specified under the 'Strawberry Muffin' subheading in a bowl.
In a different bowl, mix the light cream cheese, maple syrup, vanilla extract and egg whites (specified under the cheesecake topping subheading) with a mixer until smooth.
Spray your muffin tray with cooking spray (if not non-stick) and scoop the strawberry muffin mixture into the muffin tray. Add approximately 1/2 tablespoon of the cheesecake mixture on top of each muffin.
Optionally use a butter knife or toothpick to make a 'swirl' pattern.
Bake at 375 for 18-20 minutes or until cooked through.
Allow them to cool and place the muffins in the refrigerator to store. Best served chilled.
I find adding the cream cheese and maple syrup, mixing, then the vanilla, mixing and then the egg whites makes the cheesecake topping much smoother.