Raspberry Banana Creamy Cheesecake Muffins Recipe Tastes Like Love (30 Minutes) by Elisa Schmitz

Raspberry lovers, this one's for you! If you like the taste of raspberries and cheesecake, then you will love these creamy raspberry cheesecake muffins. One bite of this cheesecake muffin and you will feel – and taste – the love put into making them.

This fresh raspberry cheesecake muffins recipe combines delicious bananas and raspberries with creamy cheesecake to create extra-moist muffins. Along with ripe bananas, the fresh raspberries add a pop of color and nutrition (check out the health benefits of raspberries and the health benefits of bananas).

The secret to these moist muffins is the creamy sweet mascarpone cheese and cream cheese that create the special cheesecake texture. Here's your simple shopping list: mascarpone cheese, cream cheese, overripe bananas, brown sugar, eggs, milk, vanilla extract, flour, baking powder, baking soda, cinnamon, salt and fresh raspberries. The chopped nuts are optional. The ingredients bake up into creamy muffins that taste like individual raspberry cheesecakes.

Enjoy these muffins for breakfast, as part of your next brunch or as a fun snack anytime. You could even serve them for dessert with a scoop of ice cream!

Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 18 to 20 minutes (ovens vary) 
Total Time: 28 to 30 minutes 
Servings: 24

Ingredients

• 8 ounces mascarpone cheese, at room temperature
• 5 ounces cream cheese, at room temperature
• 4 large ripe bananas, mashed
• 1 1/4 cup brown sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1/2 cup chopped nuts (such as pecans, almonds or walnuts), optional

Here's how to make it:

1. In a large mixing bowl, add the softened mascarpone cheese and cream cheese and mix well.
   
2. Add the mashed bananas and stir to blend.
   
3. Add the brown sugar, eggs, milk and vanilla extract. Mix until combined. (You can use your milk of choice in this recipe. I used almond milk.)
   
4. In another mixing bowl, add the flour, baking powder, baking soda, cinnamon and salt. Mix well. (If you'd like these muffins to be gluten-free, use gluten-free flour.)
   
5. Add the dry ingredients to the wet ingredients and stir until mixture is combined. Do not over-mix.
   
6. Gently fold in the raspberries. Gently fold in the nuts, if using. (I added half a cup of chopped walnuts, but you could use pecans or no nuts at all.)
   
7. Fill greased or lined muffin tins until nearly full with batter.
   
8. Bake in a preheated 350-degree F oven for about 18 to 20 minutes or until golden brown and set.
   
9. Allow the muffins to cool a bit before serving. Store the muffins in the fridge in an airtight container.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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