Cherry Cheesecake Cupcakes
User Reviews
5
Cherry Cheesecake Cupcakes
Description
This recipe creates Cherry Cheesecake Cupcakes starting with a crumbly graham cracker crust pressed into cupcake liners and lightly baked to set. The filling is a combination of room temperature cream cheese beaten with sugar, gently folded with eggs, lemon juice, and vanilla to achieve a smooth, creamy consistency without overmixing. The batter is portioned into the crust-lined tins, baked briefly until set but still soft.
Once cooled, each cupcake is topped with cherry pie filling, adding bursts of sweet cherry flavor and contrasting texture. Chilling fully before serving allows the filling and crust to firm up while blending the flavors. The small size makes them easy to serve for gatherings or dessert portions.
The tang from lemon juice and vanilla in the cream cheese mixture balances the sweetness of the crust and cherries, while the graham cracker base adds a slight crunch and warmth. These cupcakes capture the essence of a traditional cherry cheesecake in a portable format.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/4 cup sugar
- 24 cupcake liners
Filling
- 16 oz. cream cheese *at room temperature*
- 1/4 cup sugar
- 2 egg at room temperature, large
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- 21 oz. cherry pie filling
Instructions
- Preheat oven to 350 degrees.
- Line each tin with a cupcake liner. Combine all of the crust ingredients in a large bowl & divide evenly on the bottom of each cupcake liner and press down until firm to form the crust.
- Bake for 5 minutes and remove from the oven. Let it cool completely in the tin.
- Use a hand mixer to beat the cream cheese until light and fluffy, the cream cheese must be at room temperature to ensure a smooth consistency. Add the sugar together until smooth.
- Whisk the eggs in a small bowl. Use a silicone spatula to carefully fold in the eggs until just combined. Add the lemon juice and vanilla extract and mix gently until just combined. Do not overmix.
- Transfer into each muffin tin, leaving each 2/3 full.
- Bake for 15 minutes.
- Top each with cherry filling and chill in the fridge until cooled completely.
Notes
- Freeze the cupcakes in an airtight container; they defrost well and can be enjoyed frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 138mg | 6% |
| Potassium | 66mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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