Cherry Cheesecake Cupcakes – Creamy, Fruity & Crowd-Pleasing

Cherry Cheesecake Cupcakes are adorable, single-serve desserts that deliver all the rich, creamy flavor of classic cheesecake — no slicing required. A buttery graham cracker crust forms the base, topped with a smooth cheesecake filling and finished with sweet-tart cherry pie topping.

Perfect for parties, holidays, or anytime you’re craving a handheld dessert, these mini cheesecakes are easy to make, bake beautifully in muffin tins, and store well. Each bite is a balance of creamy, crunchy, and fruity — a truly irresistible treat that looks as good as it tastes.

Ingredients Overview

Crust:

• Graham Cracker Crumbs: Classic choice for a toasty, slightly sweet base.

• Melted Butter: Binds the crumbs and helps them bake into a firm crust.

• Sugar: A touch of sweetness for balance.

Cheesecake Filling:

• Cream Cheese: The star — softened to ensure a silky-smooth texture.

• Granulated Sugar: Sweetens the filling just enough.

• Eggs: Provide structure and help the filling set as it bakes.

• Sour Cream: Adds tang and creaminess.

• Vanilla Extract: Warm flavor note that enhances the cream cheese.

Topping:

• Cherry Pie Filling: Adds vibrant color and fruity contrast.

• Optional Garnishes: Whipped cream, chocolate shavings, or a fresh cherry on top.

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners.

In a bowl, combine:

• 1 cup graham cracker crumbs

• 3 tbsp melted butter

• 2 tbsp granulated sugar

Stir until the mixture resembles wet sand.

Scoop 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly with a spoon or the bottom of a small glass.

Bake for 5 minutes, then set aside to cool slightly while you make the filling.

2. Make the Cheesecake Filling

In a mixing bowl, beat until smooth:

• 16 oz (2 blocks) cream cheese, softened

• ½ cup granulated sugar

Add:

• 2 large eggs

• ¼ cup sour cream

• 1 tsp vanilla extract

Beat on medium speed until smooth and creamy. Scrape down the sides to ensure even mixing.

3. Fill and Bake

Spoon the cheesecake batter evenly over the cooled crusts — about 2 heaping tablespoons per liner, filling them nearly to the top.

Bake for 18–22 minutes, or until the centers are just set (a slight jiggle is okay).

Remove from oven and cool in the pan for 15 minutes. Then transfer to the fridge and chill for at least 2 hours (or overnight) to firm up.

4. Top with Cherry Filling

Once chilled, top each cupcake with 1 tablespoon cherry pie filling.

Garnish with:

• A swirl of whipped cream

• Chocolate curls or crushed graham crackers

• A fresh mint leaf or cherry (optional)

Serve cold for best texture and flavor.

Tips, Variations & Substitutions

• Use Vanilla Wafers: Place one in each liner instead of making a crust from crumbs.

• Try Other Toppings: Blueberry, raspberry, lemon curd, or chocolate ganache.

• Make Them Chocolate: Add 2 tbsp cocoa powder to the crust or a swirl of chocolate into the filling.

• Mini Cheesecake Bites: Use a mini muffin pan for bite-size versions (adjust bake time to 10–12 minutes).

• No Sour Cream? Use Greek yogurt instead for similar creaminess.

Serving Ideas & Occasions

These mini cheesecakes are ideal for:

• Holiday parties and baby showers

• Bake sales and dessert bars

• Portion-controlled indulgence

• Make-ahead treats — they hold up well in the fridge

Pair them with:

• Coffee or espresso

• A glass of sparkling wine or dessert wine

• Other bite-sized desserts like brownie bites or fruit tarts

Nutritional & Health Notes

These cupcakes are:

• Lower in sugar than many full-size cheesecakes

• Easy to portion and customize

• Gluten-free adaptable — use GF graham crackers for the crust

Estimated per cupcake:

• ~250–280 calories

• 3g protein

• 18g fat

• 20g carbs

• Gluten-free option available

To lighten them up:

• Use light cream cheese

• Replace sour cream with nonfat Greek yogurt

• Use a stevia blend or coconut sugar in the crust

FAQs

Q1: Can I make cherry cheesecake cupcakes ahead of time?
A1: Yes! They’re best when chilled for several hours. Make up to 2 days in advance and store covered in the fridge.

Q2: Can I freeze them?
A2: Absolutely. Freeze without the cherry topping. Thaw overnight in the fridge, then add topping before serving.

Q3: Do I have to use liners?
A3: Liners help with easy removal and serving. If not using, grease the pan very well and use a thin knife to loosen edges after cooling.

Q4: Can I use homemade cherry topping?
A4: Yes. Cook pitted cherries with sugar and cornstarch until thickened, then cool before using.

Q5: Why did my cheesecakes sink or crack?
A5: Overbaking or rapid cooling can cause cracks. Pull them from the oven when just set and cool gradually.

Q6: How do I get a super smooth filling?
A6: Make sure cream cheese is fully softened and beat until no lumps remain. Scrape the bowl between mixing steps.

Q7: Can I make these without eggs?
A7: Yes — use egg replacer, or try a no-bake version using whipped cream folded into sweetened cream cheese.

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