Delightfully creamy and perfectly portioned, Cherry Cheesecake Cupcakes are the ultimate dessert for any occasion. These mini cheesecakes combine a luscious cream cheese filling with a sweet cherry topping, all nestled in a buttery graham cracker crust. They’re easy to make and guaranteed to impress!
Why You’ll Love This Recipe
- Easy to make: Simple steps make this recipe perfect for bakers of all skill levels.
- Perfectly portioned: No slicing or messy cleanup—each cupcake is a self-contained treat.
- Versatile topping options: Swap out cherries for your favorite fruit or pie filling.
- Crowd-pleaser: These little cheesecakes are always a hit at parties, potlucks, and family gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Sugar
- Butter (melted)
- Cream cheese (softened)
- Vanilla extract
- Eggs
- Canned cherry pie filling
Directions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
- Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and eggs, one at a time, mixing until just combined.
- Assemble the cupcakes: Spoon the cream cheese mixture over the prepared crusts, filling each liner about three-quarters full.
- Bake: Bake for 18-20 minutes, or until the centers are just set. Remove from the oven and allow to cool in the tin.
- Chill and top: Refrigerate the cupcakes for at least 2 hours. Once chilled, top each cupcake with a spoonful of cherry pie filling.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Chill time: 2 hours
Variations
- Fruit toppings: Use blueberry, raspberry, or strawberry pie filling instead of cherries.
- Chocolate swirl: Add a drizzle of melted chocolate to the top before serving.
- Gluten-free crust: Substitute gluten-free graham crackers for the crust.
- Citrus twist: Add a teaspoon of lemon or lime zest to the cream cheese filling for a tangy kick.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual cupcakes in plastic wrap and freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: These cupcakes are best served cold and do not require reheating.
FAQs
1. Can I use homemade cherry pie filling?
Yes, homemade cherry pie filling works perfectly and adds a personal touch to the recipe.
2. Can I make these cupcakes ahead of time?
Absolutely! You can make them up to 2 days in advance and store them in the refrigerator.
3. What if I don’t have a muffin tin?
You can use silicone molds or ramekins as an alternative.
4. Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy.
5. What’s the best way to crush graham crackers?
Place them in a zip-top bag and crush with a rolling pin or use a food processor for finer crumbs.
6. Can I add a swirl of chocolate or caramel to the filling?
Yes, swirling melted chocolate or caramel into the filling before baking adds a delicious twist.
7. How do I know when the cupcakes are done baking?
The centers should be slightly jiggly but set. They will firm up as they cool.
8. Can I use mini muffin tins for bite-sized cheesecakes?
Yes, but adjust the baking time to about 10-12 minutes.
9. What can I use instead of graham crackers for the crust?
You can use crushed digestive biscuits, vanilla wafers, or Oreo cookies.
10. Can I top these cupcakes with fresh fruit instead of pie filling?
Yes, fresh fruit like sliced strawberries or whole blueberries makes a delicious alternative.
Conclusion
Cherry Cheesecake Cupcakes are the perfect combination of creamy cheesecake, sweet cherry topping, and buttery crust. They’re easy to make, versatile, and always a crowd-pleaser. Whether you’re hosting a party, celebrating a special occasion, or simply indulging in a sweet treat, these mini cheesecakes are sure to delight. Enjoy!
PrintCherry Cheesecake Cupcakes
Cherry Cheesecake Cupcakes are delightful mini desserts that combine the rich creaminess of cheesecake with the sweet-tart flavor of cherries, all atop a buttery graham cracker crust. They’re perfect for gatherings or as a special treat to satisfy your sweet tooth.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- ¾ cup (1½ sticks) unsalted butter, melted
For the Filling:
- 16 ounces (2 packages) cream cheese, softened to room temperature
- ¾ cup white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Topping:
- 1 can (21 ounces) cherry pie filling
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with foil or paper liners.
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press about a tablespoon of the crumb mixture firmly into the bottom of each lined muffin cup to form the crust.
- Bake the crusts in the preheated oven for 5 minutes, then remove and let them cool slightly.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add ¾ cup of sugar and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until just combined.
- Assemble and Bake:
- Evenly distribute the cheesecake filling over the pre-baked crusts, filling each cup about ¾ full.
- Bake in the preheated oven for 15-18 minutes, or until the centers are set and the edges are lightly golden.
- Remove from the oven and allow the cupcakes to cool in the pan for about 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours, or until completely cooled.
- Add the Cherry Topping:
- Once the cupcakes are thoroughly chilled, top each one with a spoonful of cherry pie filling. Ensure each cupcake gets both cherries and sauce for the best flavor.
Notes
- For best results, ensure all refrigerated ingredients are at room temperature before mixing to create a smooth cheesecake batter.
- These cupcakes can be made a day in advance and stored in the refrigerator until ready to serve.
- Feel free to experiment with different pie fillings, such as blueberry or strawberry, to suit your taste preferences.