Cherry Cheesecake Cupcakes
Mini cherry cheesecake cupcakes with a buttery graham cracker crust, creamy filling, and a sweet cherry topping.
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.