Cherry Cheesecake Cupcakes

A sweet, buttery crust topped with creamy cheesecake and classic cherries. Ready in 35 minutes start to finish! Cherry-Cheesecake-Cupcakes

Sometimes, nothing hits the spot like good ol’ cheesecake. I brought these to a little girl’s night recently… I was afraid that I might be a little too lazy to make a homemade concoction for this little swaray, but these are too easy- I had no excuse. You can even use Nilla Wafers instead of making a crust 😉 And the topping is totally customizable.

I personally like to freeze these… and eat them frozen. Is that weird?! I LOVE frozen desserts… if even they’re not really meant to be frozen….

The graham cracker crust is sweet and buttery, and the filling is oh-so creamy, with the most subtle hint of lemon!  And don’t even get me started on the cherry topping…it’s just classic.

Welp, I’m hungry! I hate it when I talk myself into hunger… it really doesn’t take much. I was pretty much hungry after I wrote the word cheesecake. Dang.

 

Cherry Cheesecake Cupcakes

A sweet, buttery crust topped with creamy cheesecake and classic cherries. Ready in 35 minutes from start to finish!

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 large eggs *at room temperature*
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 21 oz. cherry pie filling

Directions:

Crust

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.

Filling

Combine the cream cheese and sugar together until smooth. The cream cheese must be at room temperature to avoid a lumpy filling.

Use a silicone spatula to carefully fold in the eggs, one at a time, until just combined. Add the lemon juice and vanilla extract and mix gently until just combined. Do not overmix.

Disperse evenly into each muffin tin, leaving each 2/3 full.

Bake for 15 minutes, or until set.

Top each with cherry filling and chill in the fridge until cooled completely.

I love to freeze these in an airtight container 😉 They defrost well and even taste good frozen!

All images and text ©Stephanie Melchione for The Cozy Cook

CherryCheesecake-Cupcakes

Cherry-Cheesecake-Cupcakes

*This post may contain affiliate links