CHERRY CHEESECAKE CUPCAKES
Cherry Cheesecake Cupcakes are creamy, bite-sized treats with a graham cracker crust, smooth cheesecake filling, and sweet cherry topping. Perfect for holidays, parties, or anytime you crave a mini indulgence that's easy to serve and enjoy.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
For the Cheesecake Filling:
- 16 oz 2 packages cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Topping:
- 1 can cherry pie filling
Instructions
Prep the Oven and Pan:
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner. Press down firmly.
Prepare the Filling:
- In a bowl, beat cream cheese until smooth. Add sugar and vanilla, then beat in eggs one at a time until well combined.
Fill the Cups:
- Spoon the cheesecake batter evenly over each crust, filling about ¾ full.
Bake:
- Bake for 20–22 minutes or until the centers are set. Cool in the pan for 10 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours.
Top with Cherries:
- Spoon cherry pie filling over each cooled cupcake before serving.
Notes
Make Ahead:
Can be made a day in advance and stored in the refrigerator. Topping Options:
Swap cherries for blueberries, strawberries, or chocolate drizzle. Serving Suggestions:
Serve chilled with whipped cream or a chocolate garnish. Storage Tips:
Store in an airtight container in the refrigerator for up to 4 days.
Can be made a day in advance and stored in the refrigerator. Topping Options:
Swap cherries for blueberries, strawberries, or chocolate drizzle. Serving Suggestions:
Serve chilled with whipped cream or a chocolate garnish. Storage Tips:
Store in an airtight container in the refrigerator for up to 4 days.