Name: Mini Cherry Cheesecake Cupcake Recipe
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 24
Cuisine: American
Ingredients: 21 ounces cherry pie filling; ½ cup of granulated sugar; 2 eggs; 16 ounces of cream cheese, at room temperature; 1 tablespoon lemon juice; 1 teaspoon pure vanilla extract; ¼ cup granulated sugar; ½ cup of unsalted butter, at room temperature; 1 ½ cups of graham cracker crumbs

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This recipe for mini cherry cheesecake cupcakes is a dessert that I love year-round. It’s a great option to include on any party dessert table.

It makes a great Valentine’s Day treat, or a special dessert for any time you’re craving cherries and cheesecake!

These individual sized desserts are easy to make and so delicious.

Keep reading for the mini cherry cheesecake cupcakes recipe and step by step photos showing how to make them.

Ingredients for this cherry cheesecake cupcake recipe

To make these cherry cheesecakes, you’ll need the following ingredients:

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For the crust:

¼ cup granulated sugar
½ cup of unsalted butter, at room temperature
1 ½ cups of graham cracker crumbs

For the filling:

½ cup of granulated sugar
2 eggs
16 ounces of cream cheese, at room temperature
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

The topping:

21 ounces cherry pie filling

How to make this mini cherry cheesecake recipe

The recipe has everything going for it. It’s made with only a few ingredients, is lovely to look at, and tastes out of this world.

Start by making the graham cracker crumble crust. (You could also make this dessert with an Oreo cookie crust if you prefer.)

I used a food processor and combined the butter, ¼ cup of sugar and the graham crackers together.

Press some of the crust mixture into each of the cupcake wrappers. How cute are these cherry cupcake liners?

TIP: use a small measuring cup to press down the graham cracker crusts in to the liners.

Baked these crusts for 5 minutes while you prepare the filling. Yup, it’s that easy!

To make the filling, combine the filling ingredients in the bowl of a stand mixer and mix. Then fill the cupcake liners ¾ full.

I used a small cookie scoop that holds about 3 tablespoons, and it was the perfect amount for each cupcake.

Once the filling is in each one, bake them for another 17 minutes.

Top the cherry cheesecake cupcakes with some of the cherry pie filling, trying to get at least 3 or 4 cherries on each cupcake.

Each bite of these amazing cherry cheesecake cupcakes is a little bit of heaven. The graham cracker crust is sweet and buttery.

The filling is rich and creamy, with a subtle hint of lemon and those yummy cherries oozing over the top. It’s been way too long since I made such a lovely and rich dessert.

I love that these sweet treats are portion controlled, and the best part is that if you have leftovers, you can freeze them to enjoy later.

If you have ever been intimidated by the idea of making cheesecake, you no longer have an excuse!

These cherry cheesecake cupcakes are one of the easiest desserts that I make. What are you waiting for?

Also, check out this lightened up chocolate cherry cheesecake. It’s another winner!

Do you like using cherries but don’t want to pit them? See how to easily pit cherries with a common household item.

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Looking for a tasty treat to make one night this week? Get a recipe for mini cherry cheesecake cupcakes on Recipes Just 4U! 🍒🧁 #CherryCheesecake #MiniCherryCheesecakes #CheesecakeCupcakes Share on X

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Admin note: This post for mini cherry cheesecakes first appeared on the blog in January of 2017. I have updated the post with a new recipe card, nutritional information and a video for you to enjoy.

Yield: 24 mini cherry cheesecake cupcakes

Mini Cherry Cheesecake Cupcake Recipe

These individual sized little bits of heaven are easy to make, delicious to eat and a hit any time of the year.

The cherry cheesecake cupcake recipe is a great option to bring to a pot luck, or to make for a special dessert at home.

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes