Cherry Cheesecake Cupcakes

You know that feeling when you want a slice of cheesecake but don’t want to commit to a whole cake, a plate, and three different Tupperware containers? These cherry cheesecake cupcakes are the perfect compromise — single-serve happiness with zero ceremony and maximum payoff.

Why This Recipe Is Awesome

This recipe is the cheat-code version of a fancy bakery treat: it piles a buttery graham-cracker crust under a tender vanilla cupcake, then crowns the whole thing with a creamy cheesecake dollop and bright cherry topping. Yes, multiple textures — crispy, cakey, creamy, and glossy — but no assembly-line drama. The cupcake base bakes quickly and gives you just enough structure so the cheesecake layer can set without turning into a stodgy mess. Also, the cherry topping is forgiving; use jarred pie filling or fresh cherries and nobody will judge. In short: big dessert vibes, small effort, and results that make people assume you planned ahead.

Ingredients You’ll Need

• 1 cup graham cracker crumbs (~8 full crackers) — use a bag of crumbs if you’re lazy
• 3 tbsp unsalted butter, melted — or more if you like nostalgic graham-scented hands
• 2 tbsp granulated sugar (for the crust)
• 1 1/4 cups all-purpose flour — spoon and level; not a scoop-and-hope situation
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened — for the cupcake batter
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup milk (whole or 2%)
• 8 oz cream cheese, room temperature — yes, let it warm up
• 1/3 cup granulated sugar (for cheesecake filling)
• 1 large egg (for the cheesecake layer)
• 2 tbsp sour cream or Greek yogurt — optional but cozy
• 1 tsp vanilla extract (for the cheesecake)
• 1 cup cherry pie filling OR about 1 1/2 cups pitted cherries cooked with 2 tbsp sugar and 1 tsp lemon juice
• Optional: whipped cream or toasted almond flakes for garnish

Step-by-Step Instructions

1. Step 1

   Preheat the oven to 350°F (175°C). Mix graham crumbs, melted butter, and 2 tbsp sugar, then press about 1 tablespoon into each lined muffin cup. Whisk flour, baking powder, and salt; cream 1/2 cup butter with 2/3 cup sugar until fluffy, beat in eggs and 1 tsp vanilla, then alternately add dry mix and milk until smooth; fill cups about two-thirds full and bake 14–17 minutes until lightly golden. Remove from oven and lower oven temp to 325°F (160°C) while you prep the cheesecake layer.

2. Step 2

   Beat room-temp cream cheese with 1/3 cup sugar until smooth, add 1 egg, 2 tbsp sour cream, and 1 tsp vanilla, and mix just until combined — no overworking. Spoon about 1 tablespoon of cheesecake mixture onto the center of each partially cooled cupcake (they can be warm, but not piping hot), then bake at 325°F for 12–15 minutes until centers are set but still slightly jiggly. Cool to room temp, chill at least 2 hours (overnight is nicer), and top with cherry filling right before serving.

Common Mistakes to Avoid

Using cold cream cheese will give you lumpy filling, and no amount of whisking will make it pretty — take five minutes and let it soften. Overfilling the liners is a rookie move; the cupcakes should be two-thirds full before the cheesecake goes on or you end up with a volcanic collapse. Don’t skip the chill: the cheesecake needs time to firm up, otherwise you’ll get sad spoon-shaped muffins. And yes, overbaking the cheesecake layer makes it grainy and cracked — pull them when the centers still jiggle like gelatin.

Alternatives & Substitutions

Want to speed things up even more? Swap the homemade cupcake batter for a 15-ounce boxed vanilla cake mix and follow the box directions up to filling the liners — still tastes like effort. For a gluten-free version, use gluten-free graham-style crumbs and a 1:1 GF flour blend for the batter. If you hate sour cream (no judgment), use Greek yogurt or omit it; the texture will still be creamy. Don’t have cherry pie filling? Reduce fresh or frozen cherries with a little sugar and cornstarch until glossy; if you prefer a more tart finish, mix in a squeeze of lemon. Mascarpone instead of cream cheese makes the cheesecake layer silkier but a bit richer — great for impressing people with slightly less patience.

FAQ

Question 1?

How long do these keep? Refrigerated in an airtight container, the cupcakes are happy for 3–4 days and will stay moist. If you need longer, freeze without the cherry topping for up to one month; thaw in the fridge and add cherries when ready.

Question 2?

Can I make them ahead for a party? Yes — bake and fully chill them a day ahead, then add cherry topping just before serving so it looks fresh and glossy. If you transport them, keep them chilled in a shallow cooler or use a carrier with ice packs; soggy cupcake bottoms are a party foul.

Question 3?

What if my cherries are too runny? Thicken them with a quick slurry: mix 1 tsp cornstarch with 1 tsp cold water and heat the cherries briefly with the slurry until it thickens. Let cool before topping the chilled cupcakes so the filling doesn’t run.

Final Thoughts

Think of these as the perfect compromise between “I want dessert” and “I don’t want to clean everything afterward.” They look impressive, scale well, and adapt to leftovers: add chocolate chips to the batter, swap berries for cherries, or make minis for a party tray with zero drama. If you bake them once, you’ll have a quick go-to when you want to show up with dessert and pretend it was effortless — which, let’s be honest, is half the fun.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.