Cherry 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
Scale
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.
Find it online: https://recipe.newsvks.com/cherry-cheesecake-cupcakes/