Cherry Cheesecake Cupcakes
Cherry Cheesecake Cupcakes with a yummy graham cracker crust and creamy cheesecake layer are delicious. These mini cheesecakes are a tasty dessert that look so pretty and are super easy to make!
Servings: 12
Calories: 314kcal
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
Nutrition
Calories: 314kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 200mg | Potassium: 135mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 827IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg