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Cherry cheesecake cupcakes topped with fresh cherries and cream cheese frosting

Cherry Cheesecake Cupcakes

Deliciously creamy mini cheesecakes topped with cherry pie filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.25 cups 1 1/4 cups graham cracker crumbs (about 9–10 full crackers)
  • 3 tablespoons 3 tablespoons granulated sugar
  • 4 tablespoons 4 tablespoons (1/4 cup) unsalted butter, melted
For the cheesecake filling
  • 16 ounces 16 ounces (2 blocks) cream cheese, room temperature
  • 2/3 cup 2/3 cup granulated sugar
  • 2 large 2 large eggs, room temperature
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/3 cup 1/3 cup sour cream (or plain Greek yogurt for a tangy swap)
  • 1 tablespoon 1 tablespoon all-purpose flour helps stabilize the cupcakes
For the cherry topping
  • 1 cup 1 cup cherry pie filling (store-bought for convenience) or 1 cup fresh or frozen cherries + 2 tablespoons sugar + 1 teaspoon lemon juice, cooked down slightly
Optional garnish
  • Whipped cream
  • Fresh cherries or maraschino cherries
  • Lemon zest

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with liners.
  2. Let your cream cheese and eggs come to room temperature while you prep.
Make the graham crust
  1. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until crumbs look like wet sand.
  2. Spoon about 1 tablespoon of the crumb mixture into each liner and press gently to form an even base.
Whip the cheesecake filling
  1. In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth and creamy — no lumps.
  2. Add sugar and beat until well blended.
  3. Mix in one egg at a time, blending just until combined after each. Stir in vanilla, sour cream, and flour.
Fill and bake
  1. Divide the filling evenly among the 12 liners, filling about 3/4 full.
  2. Bake at 325°F for 18–22 minutes. The edges should be set while the centers have a slight jiggle.
Chill and top
  1. Let the cupcakes cool to room temperature on a wire rack for about 30 minutes, then chill in the refrigerator for at least 2 hours, preferably overnight.
  2. When ready to serve, spoon cherry pie filling on each cupcake or top with cherry reduction.
Serve
  1. Add a dollop of whipped cream and a fresh cherry if you’re feeling fancy.

Notes

The cupcakes are meant to be creamy. A slight wobble in the center is normal. Feel free to experiment with different toppings.