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Cherry Cheesecake Cupcakes Recipe

Cherry Cheesecake Cupcakes

If you’re looking for a delightful dessert that captures the essence of a classic cheesecake but in a fun, individual-sized serving, then Cherry Cheesecake Cupcakes are the perfect treat for you! These luscious little cupcakes combine a buttery graham cracker crust, a creamy cheesecake filling, and a sweet cherry topping that will satisfy any sweet tooth.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the cheesecake filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
For the cherry topping
  • 1 can cherry pie filling 21 oz

Equipment

  • Muffin Tin
  • Cupcake liners
  • Mixing bowls (medium and large)
  • Electric mixer or whisk
  • Measuring Cups and Spoons
  • Spatula
  • Wire rack for cooling
  • Spoon for topping

Method
 

  1. Step 1: Preheat the Oven: Start by preheating your oven to 325°F (160°C).
  2. Step 2: Prepare the Muffin Tin: Line a muffin tin with cupcake liners.
  3. Step 3: Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  4. Step 4: Form the Crust: Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner.
  5. Step 5: Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  6. Step 6: Add Sugar and Vanilla: Once the cream cheese is smooth, add the granulated sugar and vanilla extract. Mix well.
  7. Step 7: Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition.
  8. Step 8: Fill the Cupcake Liners: Divide the cheesecake filling evenly among the cupcake liners, filling each about 2/3 full.
  9. Step 9: Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes.
  10. Step 10: Cool the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  11. Step 11: Add the Cherry Topping: Once the cupcakes are completely cool, top each one with a spoonful of cherry pie filling.
  12. Step 12: Refrigerate: For the best flavor and texture, refrigerate the cupcakes for at least 2 hours before serving.

Notes

These cupcakes can last in the refrigerator for about 5-7 days. You can freeze them for up to 3 months.