Looking for a delightful, bite-sized dessert? These Cherry Cheesecake Cupcakes are the perfect blend of creamy cheesecake, sweet cherries, and a buttery graham cracker crust. Easy to make and visually stunning, these mini cheesecakes are ideal for parties, holidays, or a sweet treat at home!
Cherry Cheesecake Cupcakes :
If you love cheesecake but want an easier, portable version, these Cherry Cheesecake Cupcakes are just what you need! With a crunchy graham cracker base, rich cheesecake filling, and a luscious cherry topping, they deliver classic cheesecake flavors in a fun-sized treat.
History of the Recipe :
Cheesecake dates back to Ancient Greece, but the mini cheesecake trend became popular in the 20th century, especially in American bakeries. The idea of baking cheesecake in cupcake liners makes it easier to serve and portion. The cherry topping adds a classic touch, reminiscent of New York-style cheesecake with a fruit glaze. Today, Cherry Cupcakes are a favorite for celebrations and special occasions.
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Cherry Cheesecake Cupcakes
Ingredients
For the Crust :
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup cup sugar
- 1 tsp vanilla extract
- 1 large egg
- ½ cup sour cream
For the Topping:
- 1 cup cherry pie filling
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).Line a muffin tin with 12 cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Spoon about 1 tablespoon of the crust mixture into each liner and press firmly.
- Bake for 5 minutes, then let cool slightly.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla extract, and mix until well combined.
- Beat in the egg until just blended.
- Stir in sour cream for extra creaminess.
Step 3: Bake the Cheesecakes
- Spoon the cheesecake mixture over the crust, filling each liner about ¾ full.
- Bake for 18-20 minutes, or until the center is just set.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Chill and Add Cherry Topping
- Refrigerate the cheesecakes for at least 2 hours to set.
- Once chilled, top each cheesecake with a spoonful of cherry pie filling.
- Serve and enjoy!
Notes
- Use room temperature cream cheese for a smooth texture.
- Don’t overbake—cheesecakes should be slightly wobbly in the center.
- Swap cherry pie filling for strawberry, blueberry, or caramel for variety.
Tips for Cherry Cheesecake Cupcakes :
- Use a food processor to finely crush the graham crackers.
- Chill overnight for the best flavor.
- Make ahead! These can be stored in the fridge for up to 5 days.
- No pie filling? Fresh cherries or homemade compote work too!
FAQs for Cherry Cheesecake Cupcakes :
1. Can I freeze Cherry Cheesecake Cupcakes?
Yes! Freeze without the cherry topping for up to 3 months. Thaw in the fridge before serving.
2. What if I don’t have graham crackers?
You can use crushed digestive biscuits, vanilla wafers, or Oreos instead.
3. How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and don’t overbake. Let them cool gradually before refrigerating.
4. Can I make these without an oven?
Yes! Try a no-bake version using a mixture of cream cheese, sugar, and whipped cream. Let them set in the fridge.
5. How long do they last in the fridge?
They stay fresh for 4-5 days in an airtight container.
Conclusion :
Cupcakes are the perfect mini-dessert for any occasion. They’re easy to make, require simple ingredients, and deliver a creamy, rich, and fruity flavor in every bite. Whether for a party, holiday, or just a sweet craving, these cheesecakes will always be a hit!