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Cherry Cheesecake Cupcakes – Creamy, Fruity & Crowd-Pleasing

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Mini cheesecakes with a graham cracker crust, creamy vanilla filling, and a sweet cherry topping — perfect for parties or make-ahead desserts.

Ingredients

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For the Crust:

  • 1 cup graham cracker crumbs

  • 3 tbsp melted butter

  • 2 tbsp sugar

For the Filling:

  • 16 oz cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • ¼ cup sour cream

  • 1 tsp vanilla extract

For the Topping:

  • 1 can cherry pie filling

  • Optional: whipped cream, chocolate shavings, fresh mint

Instructions

  • Preheat oven to 325°F. Line muffin tin with 12 liners.

  • Mix crust ingredients and press 1 tbsp into each liner. Bake 5 mins.

  • Beat cream cheese and sugar. Add eggs, sour cream, and vanilla. Mix until smooth.

  • Divide batter over crusts. Bake 18–22 mins until just set. Cool, then chill 2+ hours.

  • Top with cherry pie filling and garnish before serving.

Notes

  • Preheat oven to 325°F. Line muffin tin with 12 liners.

  • Mix crust ingredients and press 1 tbsp into each liner. Bake 5 mins.

  • Beat cream cheese and sugar. Add eggs, sour cream, and vanilla. Mix until smooth.

  • Divide batter over crusts. Bake 18–22 mins until just set. Cool, then chill 2+ hours.

  • Top with cherry pie filling and garnish before serving.

Find it online: https://goldenflavorstudio.com/cherry-cheesecake-cupcakes-creamy-fruity-crowd-pleasing/