Cherry Cheesecake Cupcakes with a yummy graham cracker crust and creamy cheesecake is delicious. It’s a tasty dessert that looks so pretty and is super easy to make.
We have made so many great cheesecakes over the years. If you like the tiny bite-sized version, after this go take a peak at the Oreo Crust Mini Cheesecakes and the No-Bake Cheesecake Bites. Maybe even make all of them!
Cherry Cheesecake Cupcakes
This recipe packs a big flavor punch, but is pretty simple to do. We’re starting with a quick graham cracker crust, cheesecake and cherries.
What I love about making these cherry cheesecake cupcakes into individual servings is there’s no cutting involved. Everyone can simply grab a treat when they want it! Plus, they are just super cute.
Ingredients You’ll Need
- Graham Cracker Crumbs.
- Sugar.
- Butter.
- Cream Cheese.
- Sour Cream.
- Vanilla.
- Salt.
- Eggs.
- Cherry Pie Filling.
How To Make Cherry Cheesecake Cupcakes
- Crust. Stir the crust ingredients and press into the cupcake liners.
- Cheesecake layer. Beat the cheesecake ingredients together and pour over crust.
- Bake. Cook until the tops start to brown; just under 20 minutes.
- Top. Add a scoop of cherry pie filling on top and enjoy!
Tip: Don’t overfill the cupcake liners because you don’t have any room left for the cherries.
You could get creative if you want to, and switch up the topping flavors. Oh! A fun idea might be to make each cupcake a different flavor! Just walk through the baking section of your grocery store and pick out a few pie fillings.
Heck, these are also really good plain if you want to skip the fruit altogether.
However you serve these, they will definitely be a huge hit.
More Top Cheesecake Recipes
Cherry Cheesecake Cupcakes
Ingredients
Graham Cracker Crust Ingredients
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ¼ cup unsalted butter melted
Cheesecake Filling Ingredients
- 16 ounces cream cheese softened (I used 2 8-oz packages)
- ½ cup sugar
- ½ cup sour cream
- ¾ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 large eggs
- 21 ounces cherry pie filling (I used a 21-oz can)
Instructions
Crust Directions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- Using a medium bowl, combine all ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- Set aside
Cheesecake Filling Directions
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
- Beat in the sour cream, vanilla and salt until combined
- Beat in 1 egg at a time until combined
- Scoop 1 1/4 tbsp of the cheesecake mixture into the crust
- Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
- Allow the cheesecakes to cool for a few hours in the fridge
- Spoon some cherry filling onto the top of the cheesecake
Last Step:
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7 comments on “Cherry Cheesecake Cupcakes”
Could I make them without adding the topping and freeze them? And then when I’m ready just thaw them and add the topping? Or does this change the consistency? Thank you!
Hi Cherish. Yes, this process would work. Always best to make fresh but I think you’ll have good results with freezing as well.
if I want to use full size cupcake papers should I double the recipe to get 12 cheesecakes?
Hi Mary. This recipe will yield 12 full size cupcakes. These are not mini cupcakes.
They were wonderful. Loved them.
Thank you Donese!
These cheesecake cupcakes were the best I ever made. Had to make 3 batches in 5 days. Every one loves them.