Cherry Cheesecake Cupcakes: A Deliciously Decadent Delight
These Cherry Cheesecake Cupcakes are the perfect miniature version of a classic dessert! They combine the creamy richness of cheesecake with the sweet and tart burst of cherries, all baked in a convenient and adorable cupcake form. Whether you’re looking for a treat to impress at a party or simply want a delightful dessert for yourself, these cupcakes are sure to be a hit.
This recipe provides detailed, step-by-step instructions to guide you through creating these irresistible cupcakes. We’ll cover everything from preparing the graham cracker crust to making the creamy cheesecake filling and topping it all off with a luscious cherry topping.
## Why You’ll Love This Recipe
* **Perfectly Portioned:** Cupcakes are individual servings, making them ideal for parties or satisfying individual cravings.
* **Easy to Make:** While they look impressive, these cupcakes are surprisingly simple to create. No water bath required!
* **Delicious Flavor Combination:** The creamy cheesecake filling pairs beautifully with the crunchy graham cracker crust and the sweet-tart cherry topping.
* **Customizable:** You can easily adapt this recipe to your liking by using different fruit toppings, adding chocolate chips to the filling, or experimenting with flavored extracts.
* **Crowd-Pleasing:** Everyone loves cheesecake, and everyone loves cupcakes! This combination is a guaranteed winner.
## Ingredients
Here’s a breakdown of the ingredients you’ll need to make these delightful Cherry Cheesecake Cupcakes:
**For the Graham Cracker Crust:**
* 1 1/2 cups graham cracker crumbs (about 12-14 full graham crackers)
* 1/4 cup granulated sugar
* 6 tablespoons (3 ounces) unsalted butter, melted
**For the Cheesecake Filling:**
* 16 ounces (2 packages) cream cheese, softened to room temperature
* 3/4 cup granulated sugar
* 2 large eggs
* 1/4 cup sour cream
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract (optional, but adds a nice depth of flavor)
* Pinch of salt
**For the Cherry Topping:**
* 1 (21 ounce) can cherry pie filling (or make your own! See variations below)
## Equipment
* 12-cup muffin tin
* Paper cupcake liners (optional, but recommended for easy removal)
* Mixing bowls (medium and large)
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Cookie scoop (optional, for even filling)
* Small saucepan (if making your own cherry topping)
## Step-by-Step Instructions
Let’s get baking! Follow these easy steps to create your own batch of Cherry Cheesecake Cupcakes:
**1. Prepare the Graham Cracker Crust:**
* **Preheat the oven to 350°F (175°C).** Line a 12-cup muffin tin with paper cupcake liners (or grease the muffin cups well if not using liners).
* **Combine the ingredients:** In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.
* **Press into the muffin cups:** Spoon about 2 tablespoons of the graham cracker mixture into each muffin cup. Use the bottom of a measuring cup or your fingers to firmly press the crumbs into an even layer at the bottom of each cup. You want it to be compact to form a sturdy crust.
* **Bake the crusts:** Bake in the preheated oven for 5-7 minutes, or until lightly golden brown. This helps to set the crust and prevent it from becoming soggy.
* **Cool the crusts:** Remove the muffin tin from the oven and let the crusts cool completely while you prepare the cheesecake filling. This is crucial to prevent the crust from shrinking and pulling away from the sides of the liners.
**2. Make the Cheesecake Filling:**
* **Beat the cream cheese:** In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is a very important step. Make sure the cream cheese is soft; otherwise, your filling will have lumps. Beat for at least 2-3 minutes.
* **Add the sugar:** Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
* **Incorporate the eggs:** Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air into the batter, which can cause the cupcakes to crack.
* **Add sour cream and extracts:** Stir in the sour cream, vanilla extract, almond extract (if using), and salt. Mix until just combined. Again, avoid overmixing.
**3. Assemble and Bake the Cupcakes:**
* **Fill the cupcake liners:** Using a cookie scoop or spoon, carefully fill each cupcake liner with the cheesecake filling, leaving about 1/4 inch of space at the top. This will prevent the filling from overflowing during baking.
* **Bake the cupcakes:** Bake in the preheated oven for 18-22 minutes, or until the edges of the cupcakes are set and the centers are slightly jiggly. They should be pale and only slightly golden. Avoid overbaking, as this can make the cheesecake dry.
* **Cool the cupcakes:** Turn off the oven and crack the oven door slightly. Let the cupcakes cool in the oven for about 30 minutes. This gradual cooling helps prevent cracking.
* **Chill the cupcakes:** Remove the muffin tin from the oven and let the cupcakes cool completely at room temperature. Then, transfer the cupcakes to the refrigerator and chill for at least 2 hours, or preferably overnight. Chilling allows the cheesecake filling to firm up completely.
**4. Add the Cherry Topping:**
* **Spoon on the cherry pie filling:** Once the cupcakes are chilled, spoon a generous amount of cherry pie filling onto the top of each cupcake. Be sure to drain off any excess liquid from the cherry pie filling before adding it to the cupcakes.
* **Serve and enjoy:** Your Cherry Cheesecake Cupcakes are now ready to serve and enjoy! Store any leftovers in the refrigerator in an airtight container.
## Tips for Success
* **Use room temperature ingredients:** Softened cream cheese and room temperature eggs will ensure a smooth and creamy cheesecake filling. If the cream cheese is cold, it will be difficult to beat out all the lumps.
* **Don’t overmix the batter:** Overmixing incorporates too much air into the batter, which can cause the cupcakes to crack during baking. Mix until just combined.
* **Cool the cupcakes gradually:** This is crucial for preventing cracking. Allow the cupcakes to cool in the oven with the door ajar before chilling them in the refrigerator.
* **Chill thoroughly:** Chilling the cupcakes for at least 2 hours allows the cheesecake filling to firm up completely, making them easier to handle and more delicious.
* **Use cupcake liners:** Cupcake liners make it easier to remove the cupcakes from the muffin tin and prevent them from sticking.
* **Press the graham cracker crust firmly:** A firmly packed graham cracker crust will hold its shape and prevent it from becoming soggy.
## Variations and Substitutions
* **Different fruit toppings:** Instead of cherry pie filling, you can use other fruit toppings such as blueberry pie filling, strawberry pie filling, or a homemade fruit compote. Fresh raspberries or blueberries also work well.
* **Chocolate chips:** Add 1/2 cup of mini chocolate chips to the cheesecake filling for a chocolatey twist.
* **Lemon zest:** Add 1 teaspoon of lemon zest to the cheesecake filling for a bright and citrusy flavor.
* **Different extracts:** Experiment with different extracts such as almond extract, coconut extract, or orange extract.
* **Homemade cherry topping:** For a homemade cherry topping, combine pitted cherries (fresh or frozen), sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the cherries are softened and the sauce has thickened. Let cool completely before topping the cupcakes.
* **Gluten-free version:** Use gluten-free graham crackers to make the crust gluten-free.
* **Dairy-free version:** While more difficult, it is possible to make a dairy-free version using dairy-free cream cheese alternatives. Be sure to check the ingredients and use a brand that you trust for cheesecake recipes. The texture and flavor might differ slightly.
## Making Your Own Cherry Topping
If you prefer a homemade cherry topping, it’s surprisingly easy to make. Here’s a simple recipe:
**Ingredients:**
* 2 cups pitted fresh or frozen cherries (if frozen, thaw slightly)
* 1/2 cup granulated sugar
* 2 tablespoons lemon juice
* 2 tablespoons cornstarch
* 1/4 cup water
**Instructions:**
1. In a medium saucepan, combine the cherries, sugar, and lemon juice.
2. In a small bowl, whisk together the cornstarch and water until smooth.
3. Add the cornstarch mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until the cherries are softened and the sauce has thickened (about 5-7 minutes).
5. Remove from heat and let cool completely before topping the cupcakes.
## Storing and Serving
* **Storage:** Store leftover Cherry Cheesecake Cupcakes in the refrigerator in an airtight container for up to 3-4 days. The graham cracker crust may soften slightly over time.
* **Serving:** Serve the cupcakes chilled. They can be enjoyed as a dessert or a sweet snack. For an extra touch, garnish with a dollop of whipped cream or a sprinkle of graham cracker crumbs.
## Troubleshooting
* **Cracked cupcakes:** Cracking is a common issue with cheesecake. To prevent cracking, avoid overmixing the batter, cool the cupcakes gradually in the oven, and don’t overbake them.
* **Soggy crust:** To prevent a soggy crust, bake the crust briefly before adding the filling, and make sure to press the crumbs firmly into the muffin cups.
* **Lumpy filling:** Lumpy filling is usually caused by using cold cream cheese. Make sure the cream cheese is softened to room temperature before beating it.
* **Cupcakes sticking to the liners:** Use paper cupcake liners or grease the muffin cups well to prevent sticking.
## Nutrition Information (approximate, per cupcake)
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 70-80mg
* Sodium: 150-200mg
* Carbohydrates: 25-30g
* Sugar: 15-20g
* Protein: 3-4g
*Note: Nutrition information is approximate and may vary depending on the specific ingredients used.*
## Final Thoughts
These Cherry Cheesecake Cupcakes are a delightful treat that’s perfect for any occasion. With their creamy cheesecake filling, crunchy graham cracker crust, and sweet-tart cherry topping, they’re sure to impress. So, gather your ingredients, follow these simple steps, and get ready to enjoy a batch of these irresistible cupcakes!
Enjoy your baking adventure, and don’t forget to share your creations with friends and family! Happy baking!
**Recipe Card**
**Yields:** 12 cupcakes
**Prep time:** 30 minutes
**Cook time:** 25 minutes
**Chill time:** 2 hours (minimum), preferably overnight
**Ingredients:**
* **Graham Cracker Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons (3 ounces) unsalted butter, melted
* **Cheesecake Filling:**
* 16 ounces (2 packages) cream cheese, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1/4 cup sour cream
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract (optional)
* Pinch of salt
* **Cherry Topping:**
* 1 (21 ounce) can cherry pie filling
**Instructions:**
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. **Graham Cracker Crust:** Combine crumbs, sugar, and melted butter. Press into muffin cups. Bake for 5-7 minutes. Cool completely.
3. **Cheesecake Filling:** Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in sour cream, vanilla, almond extract (if using), and salt.
4. Fill liners with filling. Bake for 18-22 minutes. Turn off oven, crack door, and cool for 30 minutes.
5. Remove from oven and cool completely. Chill for at least 2 hours.
6. Top with cherry pie filling. Serve chilled.
**Notes:**
* Use room temperature ingredients.
* Don’t overmix the batter.
* Cool cupcakes gradually to prevent cracking.
Enjoy your delicious Cherry Cheesecake Cupcakes!