Indulge in the perfect bite-sized treat with these Cherry Cheesecake Cupcakes! This easy-to-follow recipe features a buttery graham cracker crust, creamy cheesecake filling, and a luscious cherry topping. Ideal for parties, holidays, or a simple dessert craving, these mini cheesecakes are a hit every time. Learn how to make them with room temperature cream cheese, simple ingredients, and no-fail tips for a smooth and creamy finish. Perfect for lovers of easy cheesecake recipes, individual desserts, and those searching for crowd-pleasing cupcakes. Customizable and freezer-friendly, these cupcakes are your go-to dessert solution!

Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- 24 cupcake liners
For the Filling:
- 16 oz. cream cheese (at room temperature)
- 1/4 cup sugar
- 2 large eggs (at room temperature)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 21 oz. cherry pie filling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust: Line a muffin tin with 24 cupcake liners. In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the liners and press firmly to form the crust.
- Bake Crust: Bake the crusts for 5 minutes. Remove from the oven and let them cool completely in the tin.
- Make the Filling:
- Use a hand mixer to beat the cream cheese until light and fluffy. Ensure the cream cheese is at room temperature for a smooth texture.
- Add the sugar and mix until smooth.
- In a separate bowl, lightly whisk the eggs. Carefully fold the eggs into the cream cheese mixture with a silicone spatula until just combined.
- Add the lemon juice and vanilla extract. Mix gently until just combined, being careful not to overmix.
- Fill the Cups: Spoon the cream cheese filling into each muffin liner, filling them about 2/3 of the way.
- Bake: Place the filled muffin tin in the oven and bake for 15 minutes. Remove from the oven and let them cool to room temperature.
- Top and Chill: Once cooled, top each cupcake with cherry pie filling. Chill in the refrigerator until completely set and ready to serve.
Why You’ll Love This Recipe
- Perfect Portions: Individual servings make these cupcakes ideal for parties or gatherings.
- Simple Yet Elegant: Easy to make but impressive in appearance and flavor.
- Creamy and Tangy: The smooth cheesecake filling paired with the tart cherry topping creates a delightful balance.
- Customizable: Easily adaptable with different crusts or fruit toppings.

Tips
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free filling.
- Don’t Overmix: Overmixing can introduce air into the batter, which may cause cracks during baking.
- Press the Crust Firmly: Use the back of a spoon or the bottom of a small glass to press the crust firmly into the liners.
- Chill Thoroughly: Allow ample time for the cupcakes to chill before serving for the best texture and flavor.
Variations and Substitutions
- Different Toppings: Swap cherry pie filling for blueberry, raspberry, or strawberry pie filling.
- Alternative Crusts: Use crushed Oreos, digestive biscuits, or gingersnaps instead of graham crackers.
- Mini Cheesecakes: Use mini muffin tins and adjust baking times accordingly for bite-sized treats.
- Gluten-Free: Substitute gluten-free graham crackers for the crust.
FAQs
Q: Can I make these cupcakes ahead of time?
A: Yes! These cupcakes can be made up to two days in advance and stored in the refrigerator.
Q: How do I know when the cheesecake is done baking?
A: The filling should be slightly set with a slight jiggle in the center. It will firm up as it cools.
Q: Can I freeze these cupcakes?
A: Absolutely! Freeze the cupcakes without the cherry topping. Add the topping after they’re thawed and ready to serve.
Serving
Serve these cherry cheesecake cupcakes chilled as a delightful dessert for any occasion. They’re perfect for birthdays, holidays, or a simple family treat.
Suggestions
- Decorations: Add a dollop of whipped cream or a sprinkle of grated chocolate for extra flair.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Presentation: Serve on a dessert platter lined with cupcake wrappers for a festive touch.
Dog Cake Recipe
24
servings15
minutes20
minutesIngredients
For the Crust:
1.5 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
24 cupcake liners
For the Filling:
16 oz. cream cheese (at room temperature)
1/4 cup sugar
2 large eggs (at room temperature)
1 tablespoon lemon juice
2 teaspoons vanilla extract
21 oz. cherry pie filling
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust: Line a muffin tin with 24 cupcake liners. In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the liners and press firmly to form the crust.
- Bake Crust: Bake the crusts for 5 minutes. Remove from the oven and let them cool completely in the tin.
- Make the Filling:
- Use a hand mixer to beat the cream cheese until light and fluffy. Ensure the cream cheese is at room temperature for a smooth texture.
- Add the sugar and mix until smooth.
- In a separate bowl, lightly whisk the eggs. Carefully fold the eggs into the cream cheese mixture with a silicone spatula until just combined.
- Add the lemon juice and vanilla extract. Mix gently until just combined, being careful not to overmix.
- Fill the Cups: Spoon the cream cheese filling into each muffin liner, filling them about 2/3 of the way.
- Bake: Place the filled muffin tin in the oven and bake for 15 minutes. Remove from the oven and let them cool to room temperature.
- Top and Chill: Once cooled, top each cupcake with cherry pie filling. Chill in the refrigerator until completely set and ready to serve.

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