Cherry Cheesecake Cupcakes: The Ultimate Recipe for Delicious Treats
Graham cracker crust topped with creamy cheesecake filling and sweet cherry topping. Perfect for parties or a special treat!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 300 minutes
- Yield: 12 cupcakes 1x
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 (21 ounce) can cherry pie filling
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
- Line a 12-cup muffin tin with paper liners.
- Spoon 1 ½ tablespoons of graham cracker mixture into each liner. Press firmly to create a compact crust.
- Bake for 5-7 minutes, or until lightly golden brown.
- Remove from oven and let cool completely.
- In a large bowl, beat softened cream cheese until smooth.
- Gradually add sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and sour cream. Mix until just combined.
- Spoon cheesecake filling over cooled crusts, filling each liner almost to the top.
- Bake for 18-22 minutes, or until edges are set and the center is slightly jiggly.
- Turn off oven, crack the door slightly, and let cupcakes cool in the oven for 30 minutes.
- Remove from oven and let cool completely at room temperature.
- Refrigerate for at least 2 hours before adding cherry topping.
- In a small saucepan, combine cherry pie filling, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (5-7 minutes).
- Remove from heat and let cool completely.
- Spoon a generous amount of cherry topping over each chilled cupcake.
- Refrigerate for another 30 minutes to allow the cherry topping to set slightly.
- Serve and enjoy!
Notes
- Crust Variations: Use Oreo crumbs (without filling) or shortbread cookies.
- Filling Variations: Add a tablespoon of lemon juice or swirl in melted chocolate or fruit puree.
- Topping Variations: Use blueberry, strawberry, or raspberry topping.
- Mini Cupcakes: Use a mini muffin tin and reduce baking time.
- Freezing: Freeze for up to 2 months. Wrap individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
- Cracked Cupcakes: Avoid overmixing the cheesecake filling and cool the cupcakes slowly in the oven.
- Soggy Crust: Make sure the crust is completely cooled before adding the cheesecake filling.
- Lumpy Filling: Ensure the cream cheese is fully softened before mixing.
Find it online: https://mmmflavors.com/cherry-cheesecake-cupcakes/