Cherry Cheesecake Cupcakes: The Perfect Mini Dessert for Any Occasion

Cherry cheesecake cupcakes are the perfect way to enjoy all the deliciousness of classic cheesecake in a bite-sized form. These miniature treats combine a buttery graham cracker crust, a rich and creamy cheesecake filling, and a luscious cherry topping. 

Whether you're hosting a party, looking for an easy make-ahead dessert, or just craving something sweet, these cupcakes are a delightful choice.

Why You’ll Love This Recipe

• Easy to Make – With simple ingredients and straightforward steps, even beginner bakers can master this recipe.

• Perfect Portions – Individual cupcakes mean no messy slicing, making them ideal for serving at gatherings.

• Delicious Layers – The combination of crunchy crust, smooth cheesecake, and fruity topping is irresistible.

• Make-Ahead Friendly – These cupcakes taste even better after chilling, making them perfect for prepping in advance.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs

• 2 tbsp granulated sugar

• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 2 large eggs

• ½ cup sour cream

• 1 tbsp all-purpose flour

For the Topping:

• 1 can (21 oz) cherry pie filling

• Whipped cream (optional, for garnish)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

3. Spoon about 1 tablespoon of the mixture into each cupcake liner and press down firmly with the back of a spoon or a small glass.

4. Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth.

2. Add the sugar and vanilla extract, beating until fully incorporated.

3. Mix in the eggs one at a time, beating at low speed to avoid incorporating too much air.

4. Add the sour cream and flour, mixing just until smooth.

5. Spoon the cheesecake batter evenly over the prepared crusts, filling each liner about ¾ full.

Step 3: Bake the Cupcakes

1. Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.

2. Turn off the oven and allow the cupcakes to cool for 10 minutes with the oven door slightly open.

3. Transfer the muffin tin to a wire rack and let the cupcakes cool completely before refrigerating for at least 2 hours (preferably overnight).

Step 4: Add the Cherry Topping

1. Once the cupcakes are fully chilled, spoon a generous amount of cherry pie filling over each one.

2. Garnish with whipped cream if desired.

3. Serve and enjoy!

Tips for the Best Cherry Cheesecake Cupcakes

• Use Room Temperature Ingredients – Softened cream cheese blends more smoothly, preventing lumps in your cheesecake filling.

• Don’t Overmix – Overbeating the batter can introduce excess air, leading to cracks.

• Chill Completely – Refrigerating for several hours allows the flavors to meld and enhances the texture.

• Customize the Toppings – Swap out cherry pie filling for blueberry, strawberry, or caramel for variety.

Frequently Asked Questions (FAQs)

1. Can I Make These Cupcakes in Advance?

Yes! These cheesecake cupcakes taste even better after chilling overnight, making them an excellent make-ahead dessert. Simply store them in an airtight container in the refrigerator for up to 5 days.

2. Can I Freeze Cherry Cheesecake Cupcakes?

Absolutely! To freeze, place the cupcakes (without the topping) in an airtight container and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and add the cherry topping before serving.

3. Can I Use a Different Crust?

Yes! Instead of graham crackers, you can use crushed vanilla wafers, Oreo cookies, or even digestive biscuits for a unique twist.

4. Why Did My Cheesecake Crack?

Cracks can occur due to overbaking or overmixing. Be sure to bake just until set, and avoid excessive mixing to keep air bubbles minimal.

5. Can I Use Fresh Cherries Instead of Canned Pie Filling?

Definitely! If you prefer fresh cherries, you can make your own topping by cooking pitted cherries with sugar and cornstarch until thickened.

Final Thoughts

Cherry cheesecake cupcakes are the ultimate mini dessert for any occasion. With their creamy texture, sweet and tart cherry topping, and buttery crust, they offer the perfect balance of flavors in every bite. Whether you're serving them at a party or enjoying them as a personal treat, these cupcakes are sure to impress!