The Cozy Cookbook is here! A sweet and buttery graham cracker crust topped with creamy cheesecake filling and mouth-watering cherries.
I’d like to see your face when you serve these to a group of people and witness them all dispensary in literally, a matter of minutes. I mean, I like to serve a successful dessert as much as the next person but people tend to inhale these, I don’t know what it is, (other than the fact that cheesecake is amazing and I’m obsessed with it as well).
The Secret to Smooth Cheesecake
Have you ever made a lumpy cheesecake? Yeah, me too. It still tastes good but it’s not really what you aim for. The key is in the temperature of the ingredients:
Let the cream cheese and eggs sit at room temperature for at least an hour before beginning.
Beat the cream cheese separately from any other ingredient until it’s smooth and whipped. After that, you’re good to add the other ingredients as instructed.
Other Pie Filling Options
- Strawberry
- Blueberry
- Blackberry
- Berry Medley
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Cherry Cheesecake Cupcakes
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
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
Nutrition
Hi Melissa! Have you tried lining the baking tin with cupcake liners and pressing the crust into that? Then you can lift the liners out and peel them from the cupcake once ready to eat, or chill them well and then peel the lining away. I’ll add that tip in the recipe. I hope this helps!
Do you have to use metal baking cups or can u use regular
Hey there! Any kind will do the trick!!
Hi! Making these for a group of my youth girls. When you say muffin tin is that the same as a cupcake tray of 12?
Hi Christina! Yes, they are the same size 🙂 I hope your girls enjoy these, so sweet of you to make them for them!!
Hi Tanya! It can be, but don’t worry, it doesn’t impact the taste at all! Once the cupcakes are done you will never know 🙂
When you say Vanilla, is that vanilla extract?
Hi Crissy! That is correct, vanilla extract, I’ll add that to the recipe to specify!! Thank you!! 🙂
These look delicious! Can they be made the day before and kept in the fridge? Also, can you put the muffin cups in the muffin tray while baking?
Hi Daniela! You can definitely make these a day ahead of time, and the muffin cups are definitely fine in the muffin tray while baking. ENJOY!!!
Do you freeze them with the cherry pie filling in?
Hi Tammy, you sure can, I have!! 😝
I’m making these for Christmas dinner. Can’t wait!
Hi Tawny! These are going to be such. Festive treat!!! Enjoy them- they’re one of my favorite recipes!! Happy Holidays!!!
OMG It looks so smooth and tasty. I love it 🙂
Thank youuuuuuuuuu!! Oh my gosh they are insanely good… I can’t control myself around cheesecake lately!! It’s bad!
Those little cheesecaikes look delicious. I love cherry topping!!
THANKS Suzanne!! It’s a bad thing to have in the house, I can’t control myself… daaahh!!!!