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Delicious cherry cheesecake cupcakes topped with cherries and cream cheese frosting

Cherry Cheesecake Cupcakes

Quick, creamy mini cheesecakes with a buttery crust and cherry topping—easy, crowd-pleasing dessert for busy weeknights.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 2 hours 30 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs (about 12 full sheets, crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
Filling
  • 24 ounces cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1 tablespoon lemon juice (optional — brightens flavor)
Topping
  • 1 can cherry pie filling (21 oz) or 2 cups fresh cherries cooked with a little sugar and cornstarch
  • Whipped cream or a simple cream cheese frosting (optional)

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Line a 24-cup muffin pan with paper liners and set aside.
  2. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture looks like wet sand. Spoon about 1 tablespoon of crumbs into each liner and press down firmly (a small glass works great). Bake for 5 minutes to set the crust, then remove and let cool slightly.
  3. In a large bowl, beat the room-temperature cream cheese until smooth and lump-free — about 2 minutes. Add 3/4 cup sugar and beat again until well combined.
  4. Add eggs one at a time, beating briefly after each addition and scraping the bowl so everything is even. Mix in vanilla, sour cream, and lemon juice until smooth.
  5. Spoon or pipe the filling over the prepared crust, filling each cup about three-quarters full.
Baking
  1. Bake at 325°F for 18–22 minutes, or until the centers are just set.
  2. Let the cupcakes cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours, ideally overnight.
Serving
  1. Spoon about 1 tablespoon of cherry pie filling over each cupcake before serving. Add a dollop of whipped cream or a swirl of cream cheese frosting if desired.

Notes

Room-temperature cream cheese and eggs are non-negotiable for a silky filling. Chill for at least 2 hours; they are best chilled. Variations include add-ins like crushed nuts or different fruit toppings.