Cherry cheese cupcakes are the perfect bite-sized indulgence, combining the creamy richness of a cheesecake with the bright, sweet flavor of cherry topping. These mini cheesecakes have a buttery graham cracker crust and a smooth, tangy cream cheese filling, all topped off with a luscious spoonful of cherry pie filling. Perfect for parties, potlucks, or just a sweet treat for yourself, these cherry cheese cupcakes are simple to make and guaranteed to impress.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Topping:
- 1 can (21 oz) cherry pie filling
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Spoon about 1 tablespoon of the mixture into each liner and press down firmly to form a crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice until fully incorporated.
- Fill the Cupcakes: Spoon the cheesecake mixture over the graham cracker crusts, filling each liner about 3/4 full.
- Bake: Bake the cupcakes for 18-20 minutes, or until the centers are set. Remove from the oven and let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Add the Topping: Once the cupcakes are fully cooled, top each one with a spoonful of cherry pie filling.
- Chill: Refrigerate the cupcakes for at least 2 hours before serving to allow the flavors to meld and the cheesecake to firm up.
Enjoy these creamy, tangy, and fruity cherry cheese cupcakes that are sure to satisfy any sweet tooth!
