Description
These cherry cheesecake cupcakes feature a buttery graham cracker crust, a rich and creamy cheesecake filling, and a sweet cherry topping perfectly portioned for an irresistible dessert.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 can cherry pie filling
Instructions
1. Preheat oven to 325°F (165°C) and line a muffin pan with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom of each liner to form the crust.
4. In another bowl, beat cream cheese until smooth.
5. Add sugar and mix until creamy.
6. Beat in eggs one at a time, then add vanilla and sour cream.
7. Divide cheesecake batter evenly over crusts.
8. Bake for 18–20 minutes until centers are just set.
9. Allow cupcakes to cool completely.
10. Top each cupcake with cherry pie filling before serving.
Notes
Do not overbake to keep the cheesecake creamy.
Chill cupcakes for at least 2 hours for best texture.
Blueberry or strawberry topping can be used instead of cherry.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Cherry Cheesecake Cupcakes, cheesecake cupcakes, mini cheesecake, cherry dessert