Cherry Cheesecake Cupcakes
Indulge in the perfect blend of creamy decadence and fruity sweetness with these irresistible Cherry Cheesecake Cupcakes! Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious topping of vibrant cherry pie filling, these handheld treats are a dessert lover's dream. With just 20 minutes of prep time, these mini cheesecakes are ideal for parties, family gatherings, or a delightful weeknight indulgence. Each bite offers a symphony of textures, from the crispness of the crust to the smooth, tangy cheesecake and juicy cherries on top. Easy to make and stunning to serve, these Cherry Cheesecake Cupcakes are sure to be a crowd-pleaser. Perfect for satisfying your sweet tooth, this recipe combines classic cheesecake flavors with a charming cupcake presentation that’s both elegant and convenient.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 0.5 cup Sour cream
- 1 can (21 ounces) Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 cupcake liners.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly with the back of a spoon or the bottom of a small glass to form an even layer.
Bake the crusts in the preheated oven for 5 minutes, then remove and let cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and fluffy.
Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream until the filling is creamy and well incorporated.
Divide the cheesecake batter evenly among the prepared cupcake liners, filling each almost to the top.
Bake in the preheated oven for 15-18 minutes, or until the centers are set and only slightly jiggly when tapped.
Remove from the oven and allow the cupcakes to cool completely in the pan. Once cooled, refrigerate them for at least 2 hours to firm up.
When ready to serve, spoon about 1-2 tablespoons of cherry pie filling over each cupcake.
Enjoy your delicious Cherry Cheesecake Cupcakes with friends and family!
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 31.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
