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+ servings
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5 from 4 votes

Cherry Cheesecake Cupcakes

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

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.
  • Filling
  • 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.
  • 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.
  • Disperse evenly 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

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

Nutrition

Calories: 171kcal, Carbohydrates: 15g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 44mg, Sodium: 138mg, Potassium: 66mg, Sugar: 6g, Vitamin A: 445IU, Vitamin C: 1.2mg, Calcium: 29mg, Iron: 0.4mg