Cherry Cheesecake Cupcakes
A sweet, buttery crust topped with a creamy cheesecake filling and beautiful cherries.
Servings: 24 cupcakes
Calories: 171kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/4 cup sugar
- 24 cupcake liners
Filling
- 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
Instructions
- Preheat oven to 350 degrees.
- 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.
- Bake for 5 minutes and remove from the oven. Let it cool completely in the tin.
- Use a hand mixer 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.
- 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.
- Transfer into each muffin tin, leaving each 2/3 full.
- Bake for 15 minutes.
- Top each with cherry filling and chill in the fridge until cooled completely.
Notes
I love to freeze these in an airtight container ;) They defrost well and even taste good frozen if you ask me!
Nutrition
Calories: 171kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 66mg | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 1.2mg | Calcium: 29mg | Iron: 0.4mg