Cherry Cheesecake Cupcakes

A sweet, buttery crust topped with a creamy cheesecake filling and beautiful cherries. 

Course Dessert
Cuisine American
Keyword Cheesecake Cupcakes, Cherry Cheesecake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cupcakes
Calories 171 kcal
Author Stephanie



  • 1.5 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 1/4 cup sugar
  • 24 cupcake liners


  • 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
US Customary - Metric


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Bake for 5 minutes and remove from the oven. Let it cool completely in the tin.
  4. Filling
  5. Use a hand mixture 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.
  6. 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.
  7. Disperse evenly into each muffin tin, leaving each 2/3 full.
  8. Bake for 15 minutes.
  9. Top each with cherry filling and chill in the fridge until cooled completely.

Recipe Notes

I love to freeze these in an airtight container ;) They defrost well and even taste good frozen if you ask me!

Nutrition Facts
Cherry Cheesecake Cupcakes
Amount Per Serving
Calories 171 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 44mg15%
Sodium 138mg6%
Potassium 66mg2%
Carbohydrates 15g5%
Sugar 6g7%
Protein 2g4%
Vitamin A 445IU9%
Vitamin C 1.2mg1%
Calcium 29mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.