Cherry Cheesecake Cupcakes: The Ultimate Dessert Delight
Imagine the perfect blend of creamy cheesecake, sweet cherries, and a buttery graham cracker crust—all in a convenient cupcake form. These cherry cheesecake cupcakes are not only delicious but also easy to make, making them the ideal treat for any occasion.
Why You’ll Love These Cherry Cheesecake Cupcakes
- Portability: Perfect for parties, picnics, or any on-the-go dessert needs.
- Simplicity: Easy-to-follow recipe with common ingredients.
- Versatility: Customize with different fruit toppings or crust variations.
- Make-Ahead Friendly: Prepare in advance and refrigerate until serving.
Ingredients You’ll Need
For the Crust:
- 1.5 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 16 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
For the Topping:
- 21 oz. cherry pie filling
Step-by-Step Instructions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with 24 cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press about a tablespoon of the mixture into the bottom of each liner.
- Bake for 5 minutes and let cool.
2. Make the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and continue to beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice and vanilla extract until just combined.
3. Assemble and Bake
- Spoon the cream cheese mixture over the cooled crusts, filling each liner about 2/3 full.
- Bake for 15-20 minutes, or until the centers are set.
- Remove from oven and let cool to room temperature.
4. Add the Topping
- Once cooled, top each cupcake with a spoonful of cherry pie filling.
- Refrigerate for at least 2 hours before serving.
Tips for Perfect Cherry Cheesecake Cupcakes
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother filling.
- Don’t Overmix: Overmixing can incorporate too much air, leading to cracks.
- Chill Time: Allow sufficient time for the cupcakes to chill and set properly.
Variations to Try
- Fruit Toppings: Swap cherry pie filling with blueberry, strawberry, or raspberry.
- Crust Alternatives: Use crushed vanilla wafers or chocolate cookies instead of graham crackers.
- Mini Cheesecakes: Use mini muffin tins for bite-sized treats.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze without the topping for up to 2 months. Thaw in the refrigerator and add topping before serving.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less creamy.
How do I prevent the cupcakes from cracking?
Avoid overmixing and do not overbake.
Can I make these cupcakes gluten-free?
Yes, use gluten-free graham crackers for the crust.
What if I don’t have cupcake liners?
Grease the muffin tin well to prevent sticking.
Can I use fresh cherries instead of pie filling?
Yes, cook fresh cherries with sugar and cornstarch to make your own topping.
How long should I let the cupcakes cool before refrigerating?
Allow them to cool to room temperature before placing them in the refrigerator.
Can I add chocolate chips to the filling?
Absolutely! Fold in mini chocolate chips for added flavor. (Cherry Cheesecake Cupcakes | Kitchen Fun With My 3 Sons)
These cherry cheesecake cupcakes are a delightful twist on a classic dessert. With their creamy filling, sweet topping, and buttery crust, they’re sure to be a hit at any gathering.
Enjoy making and sharing these treats with your loved ones! (Cherry Cheesecake Cupcakes – My Baking Addiction)
References:
- Allrecipes: Cherry Cheesecake Cupcakes
- Kitchen Fun With My 3 Sons: Cherry Cheesecake Cupcakes
- The Cozy Cook: Cherry Cheesecake Cupcakes