Introduction

Cherry Cheesecake Cupcakes combine the creamy, rich flavor of classic cheesecake with the convenience and portion control of a cupcake. These individual desserts feature a buttery graham cracker crust, a smooth cheesecake filling, and a luscious cherry topping. Perfect for parties, holiday celebrations, or whenever you’re craving something sweet, these bite-sized treats are as beautiful as they are delicious.

The first time I made these, I was hosting a small family gathering and wanted something easy to serve but still impressive. As soon as I brought them out, they disappeared in minutes! The combination of the crumbly crust, velvety cheesecake, and tangy-sweet cherry topping is pure magic. Plus, they’re easy to customize—swap out the cherry topping for blueberry, strawberry, or even chocolate drizzle for a fun twist.

What’s great about these cupcakes is how simple they are to make, yet they look like something from a fancy bakery. With just a few basic ingredients, you can whip up a batch that’s sure to wow your guests. Whether it’s for a special occasion or just a midweek treat, these Cherry Cheesecake Cupcakes will never disappoint!

Perfect for:

Birthday parties
Holiday desserts
Family gatherings
Afternoon tea
Cheesecake lovers

Why You’ll Love This Cherry Cheesecake Cupcakes

Here’s why Cherry Cheesecake Cupcakes will be your next favorite treat:

Rich and Creamy Cheesecake Filling: The smooth, tangy filling is everything you love about cheesecake, but in a portable form.
Perfectly Sweet Cherry Topping: The cherry topping adds the perfect balance of sweetness and tartness to the creamy filling.
No Water Bath Required: Unlike traditional cheesecake, these cupcakes are easy to make without the hassle of a water bath.
Simple and Elegant: These cupcakes are as easy to bake as they are to impress your guests with their bakery-style look and flavor.
Great for Any Occasion: Whether it’s a casual snack or a fancy dessert, these cupcakes are always a hit.

Preparation and Cooking Time

Total Time: 1 hour 15 minutes
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Servings: 12 cupcakes
Calories per serving: Approximately 250-300 calories
Key Nutrients: Protein: 4g, Carbs: 28g, Fat: 16g

Ingredients

Gather these ingredients to make Cherry Cheesecake Cupcakes:

For the Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Cheesecake Filling:

16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for added tang)

Topping:

1 cup cherry pie filling (or fresh cherries cooked with sugar and cornstarch for a homemade topping)

Ingredient Highlights

Cream Cheese: The key to the creamy texture and tangy flavor of these cupcakes. Use full-fat cream cheese for the best results.
Graham Cracker Crust: Adds a buttery, crunchy base that complements the smooth filling perfectly.
Cherry Topping: The cherries add a burst of fruitiness and color, making these cupcakes look and taste amazing.
Lemon Juice: Optional but recommended, as it enhances the tanginess of the cheesecake and balances the sweetness.

Step-by-Step Instructions

Here’s how to make Cherry Cheesecake Cupcakes:

Prepare the Crust:

Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press the Crust: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press down firmly with the back of a spoon to form an even layer.

Prepare the Cheesecake Filling:

Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract and lemon juice (if using). Mix until just combined. Be careful not to overmix.
Fill the Cups: Divide the cheesecake batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake and Cool:

Bake: Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
Cool: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 2 hours before topping.

Add the Cherry Topping:

Top with Cherries: Spoon a generous amount of cherry pie filling onto each cheesecake cupcake before serving.

How to Serve Cherry Cheesecake Cupcakes

Cherry Cheesecake Cupcakes are versatile and can be served in various ways:

Chilled Dessert: Serve them straight from the fridge for a refreshing treat.
Plated with Whipped Cream: Add a dollop of whipped cream on the side for an extra touch of indulgence.
Decorate for Special Occasions: Add sprinkles or chocolate shavings for a festive touch.
Pair with Coffee or Tea: These cupcakes go beautifully with a hot cup of coffee or tea.

Additional Tips for Cherry Cheesecake Cupcakes

Here are some tips to ensure your Cherry Cheesecake Cupcakes turn out perfect:

Room Temperature Ingredients: Use room temperature cream cheese and eggs for a smoother batter.
Don’t Overbake: The cupcakes should still be slightly jiggly in the center when you remove them from the oven. They will set as they cool.
Chill Before Serving: Refrigerating the cupcakes for at least 2 hours ensures they have the perfect cheesecake texture.
Make Your Own Topping: For a homemade touch, cook fresh cherries with sugar and cornstarch to create your own cherry topping.
Use a Food Processor: For an extra-fine crust, use a food processor to crush the graham crackers.
Double the Recipe: These cupcakes are a crowd-pleaser, so you might want to make a double batch!

Recipe Variations for Cherry Cheesecake Cupcakes

Try these 10 variations for Cherry Cheesecake Cupcakes:

Blueberry Cheesecake Cupcakes: Replace the cherry topping with blueberry pie filling for a different fruity flavor.
Strawberry Cheesecake Cupcakes: Use strawberry topping for a classic twist.
Chocolate Cheesecake Cupcakes: Add 2 tablespoons of cocoa powder to the filling for a chocolate version.
Key Lime Cheesecake Cupcakes: Swap the lemon juice for key lime juice and top with whipped cream.
Nutella Cheesecake Cupcakes: Swirl Nutella into the cheesecake batter before baking.
Oreo Cheesecake Cupcakes: Use crushed Oreos for the crust and fold in Oreo pieces into the filling.
Salted Caramel Cheesecake Cupcakes: Drizzle salted caramel over the top of each cupcake.
Mixed Berry Cheesecake Cupcakes: Use a blend of berries for a colorful topping.
Lemon Cheesecake Cupcakes: Add extra lemon zest and juice for a tart, citrusy flavor.
Almond Cheesecake Cupcakes: Add almond extract to the filling and top with toasted almonds.

Freezing and Storage for Cherry Cheesecake Cupcakes

Freezing: These cupcakes freeze well. Place them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Storage: Store in an airtight container in the fridge for up to 5 days.

Special Equipment for Cherry Cheesecake Cupcakes

Here are some tools that will make preparing Cherry Cheesecake Cupcakes easier:

Electric Mixer: For a smooth and creamy filling.
Muffin Tin: A 12-cup muffin tin is perfect for this recipe.
Paper Liners: Prevent sticking and make for easy cleanup.
Measuring Cups and Spoons: Ensure precise measurements for the best results.
Wire Rack: For cooling the cupcakes evenly.
Mixing Bowls: Use multiple sizes for mixing different ingredients.
Zester: If you’re adding lemon zest, a microplane works best.

Frequently Asked Questions for Cherry Cheesecake Cupcakes

Can I use a different fruit topping?
Yes! Try blueberry, strawberry, or raspberry toppings for a new flavor.
Can I make these ahead of time?
Absolutely. These cupcakes can be made a day in advance and stored in the fridge until ready to serve.
Can I freeze these cupcakes?
Yes, they freeze well. Just make sure to freeze them without the cherry topping for best results.
Can I make these gluten-free?
Yes, use gluten-free graham crackers for the crust and ensure the other ingredients are gluten-free.
What if I don’t have a muffin tin?
You can use silicone molds or small ramekins as an alternative.

Conclusion

Cherry Cheesecake Cupcakes are the ultimate bite-sized indulgence for any occasion. With their smooth, creamy filling, buttery graham cracker crust, and a luscious cherry topping, these cupcakes deliver big cheesecake flavor in a perfectly portioned treat.

Not only are they easy to make, but they’re also easy to serve—no slicing required! Chill them for the best flavor and texture, then watch them vanish in no time. Whether it’s a family gathering, potluck, or just a sweet craving, these little cheesecakes are sure to impress.

Get ready to wow your crowd and treat yourself! Snap a photo, share it on social media, and tag me. I can’t wait to see your delicious creations!

Cherry Cheesecake Cupcakes