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Cherry cheesecake cupcakes are a hit for many reasons. First, they combine two classic favorites: cheesecake and cupcakes. This blend makes them a perfect dessert for cherry lovers. You can enjoy them anytime, but they shine as a summer dessert.

Cherry Cheesecake Cupcakes

Treat yourself to the ultimate summer delight with cherry cheesecake cupcakes! These mini desserts combine creamy cheesecake and vibrant cherry topping for a burst of flavor in every bite. Perfect for any occasion, they're easy to make and visually stunning. Discover the complete recipe, including simple steps and fun decoration tips, to impress your friends and family. Click through now to explore these delightful cherry cheesecake cupcakes and make your summer gatherings unforgettable!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/3 cup sugar

1 teaspoon vanilla extract

1 large egg

1/4 cup sour cream

1 cup cherry pie filling (or fresh cherries, pitted and halved)

Whipped cream, for topping

Fresh mint leaves, for garnish (optional)

Instructions
 

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are well coated. Spoon about 1 tablespoon of the crumb mixture into each cupcake liner, pressing down firmly to create an even base.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add in 1/3 cup sugar and mix until well combined. Incorporate the vanilla extract and beat in the egg until just combined. Avoid overmixing.

        Add the sour cream: Stir in the sour cream gently until fully mixed. The filling should be silky and smooth.

          Assemble the cupcakes: Spoon the cheesecake filling over the prepared crusts, filling each liner about 2/3 of the way full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the centers are just set (they may still have a slight jiggle but shouldn't be liquid).

              Cool: Remove the cupcakes from the oven and allow them to cool in the tin for about 10 minutes before carefully transferring them to a wire rack to cool completely.

                Add the cherry topping: Once the cupcakes are completely cool, spoon cherry pie filling (or halved fresh cherries) generously on top of each cheesecake cupcake.

                  Serve: Top each cupcake with a dollop of whipped cream and garnish with a fresh mint leaf if desired.

                    - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes