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To make cherry cheesecake cupcakes, you need a few key ingredients. The crust needs graham cracker crumbs, sugar, and butter. For the filling, get cream cheese, powdered sugar, vanilla, and an egg. Cherry pie filling adds the perfect topping.

Cherry Cheesecake Cupcakes

Indulge in the deliciousness of Cherry Cheesecake Cupcakes with this easy recipe that’s perfect for all skill levels. Featuring a creamy filling, a delightful graham cracker crust, and topped with cherry pie filling, these treats are sure to impress! Discover step-by-step instructions, fun variations, and decoration tips to elevate your baking game. Click through and explore these delightful recipes that will bring joy to any occasion!
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Ingredients
  

1 cup graham cracker crumbs

3 tablespoons sugar

4 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 large egg

1 cup cherry pie filling (store-bought or homemade)

Fresh cherries and whipped cream for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner to form a crust.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to mix until well combined.

        Add the Egg and Vanilla: Beat in the vanilla extract and egg until just combined. Do not overmix, as this may create cracks in the cupcakes.

          Fill the Cups: Spoon the cheesecake mixture over the prepared crust in each cupcake liner, filling them about three-quarters full.

            Add Cherry Filling: Drop a spoonful of cherry pie filling on top of each cheesecake batter, using a toothpick or skewer to gently swirl it into the cheesecake.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.

                Cool Down: Remove the cupcakes from the oven and let them cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.

                  Chill: For the best texture, chill the cupcakes in the refrigerator for at least 2 hours before serving.

                    Serve: Optionally top each cupcake with a dollop of whipped cream and a fresh cherry for an extra touch.

                      Prep Time: 20 min | Total Time: 2 hr 45 min | Servings: 12 cupcakes

                        - Presentation Tips: Arrange the cupcakes on a decorative platter and sprinkle with extra graham cracker crumbs for a playful look.