A cheesecake topping made of smooth, creamy cheese, mouthwatering cherries, and a sweet, buttery graham cracker crust.

When you serve these to a group of people and watch them all leave the premises in a matter of minutes, I'd like to see your face. I mean, I love to serve a delicious dessert just as much as the next person, but for some reason, (aside from the fact that cheesecake is amazing and I'm also obsessed with it), people seem to devour these.

The Secret to Smooth Cheesecake

A lumpy cheesecake: Have you ever made one? Yes, I agree. Even though it's not really what you want, it still tastes good. The key is in the temperature of the ingredients:

Before beginning, let the cream cheese and eggs sit at room temperature for at least an hour.

Cream cheese should be whipped and smooth after being beaten separately from all other ingredients. You can then proceed to add the other ingredients as directed.

Other Pie Filling Options

Strawberry
Blueberry
Blackberry
Berry Medley

Cherry Cheesecake Cupcakes

A cheesecake topping made of smooth, creamy cheese, mouthwatering cherries, and a sweet, buttery graham cracker crust.

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Course: Dessert

Cuisine: American

Keyword: Cherry Cheesecake Cupcakes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Cupcakes

Calories: 171kcal

Ingredients

Crust

1.5 cups graham cracker crumbs
½ cup butter, melted
¼ cup sugar
24 cupcake liners

Filling

16 oz. cream cheese, at room temperature
¼ cup sugar
2 large eggs
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 ⅔ 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