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Cherry Cheesecake Cupcakes

Deandria Gray. Dessert. November 12th , 2020.

They’re perfect for summer barbecues and potlucks.

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Cherry Cheesecake Cupcakes

A Sweet, Buttery Crust Topped With A Creamy Cheesecake Filling And Beautiful Cherries. .


  • 1.5 cups graham cracker crumbs
  • 1/2 cup butter (melted)
  • 1/4 cup sugar
  • 24 cupcake liners
  • 16 oz. cream cheese (*at room temperature*)
  • 1/4 cup sugar
  • 2 large eggs (*at room temperature*)
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 21 oz. cherry pie filling


  1. Preheat oven to 350 degrees.
  2. Line each tin with a cupcake liner. Combine all of the crust ingredients in a large bowl & divide evenly on the bottom of each cupcake liner and press down until firm to form the crust.
  3. Bake for 5 minutes and remove from the oven. Let it cool completely in the tin.
  4. Filling
  5. Use a hand mixture to beat the cream cheese until light and fluffy, the cream cheese must be at room temperature to ensure a smooth consistency. Add the sugar together until smooth.
  6. Whisk the eggs in a small bowl. Use a silicone spatula to carefully fold in the eggs until just combined. Add the lemon juice and vanilla extract and mix gently until just combined. Do not overmix.
  7. Disperse evenly into each muffin tin, leaving each 2/3 full.
  8. Bake for 15 minutes.
  9. Top each with cherry filling and chill in the fridge until cooled completely.

Remove to a wire rack to cool.

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