Cherry Cheesecake Cupcake Bites

These cherry cheesecake cupcake bites are the perfect combination of creamy and crunchy in a tiny package that suits any get-together or holiday celebration. With a buttery graham cracker crust, smooth cheesecake filling, and a sweet cherry topping, they bring delightful flavor and elegance without much fuss.

I first made these for a family party and they disappeared so quickly that I immediately added them to my regular dessert rotation. The balance between tart cherries and rich cream cheese is something everyone raves about.

Ingredients

• Crushed graham crackers: provide a crisp and flavorful crust choose fresh ones without added cinnamon for a neutral base
• Granulated sugar: sweetens both crust and filling white sugar blends smoothly in batter
• Unsalted butter: melts into the crust to hold everything together with rich flavor use high quality for best taste
• Cream cheese: the star of the filling room temperature ensures a silky lump free cheesecake
• Eggs: help bind the filling and add structure large eggs at room temperature mix better
• Vanilla extract: adds warmth and depth to the cheesecake flavor pure vanilla is worth it here
• Sour cream: gives the filling a slight tang and creamy texture full fat makes it richer
• Cherry pie filling: tops each bite with sweet and juicy cherries choose good quality to avoid overpowering sweetness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred twenty five degrees Fahrenheit and place cupcake liners inside a twelve cup muffin tin. This ensures even baking and easy cleanup.

Prepare the Crust:

Mix the crushed graham crackers with sugar in a medium bowl until evenly combined. Pour in melted butter and stir until the crumbs look like damp sand which will make a sturdy crust when baked.

Press the Crust:

Spoon about one and a half tablespoons of the crust mixture into each liner. Press down firmly to compact the base helping it hold together during baking and eating.

Pre-bake the Crust:

Bake the crusts for five minutes at the same oven temperature to set them. This prevents sogginess when adding the filling.

Mix the Cheesecake Filling:

Beat the softened cream cheese in a large bowl until perfectly smooth with no lumps. Add sugar gradually and continue mixing until creamy.

Add Eggs and Flavorings:

Incorporate eggs one at a time blending just until fully mixed to avoid over beating. Stir in sour cream and vanilla extract until completely combined.

Fill the Cupcake Liners:

Spoon in two to three tablespoons of the cheesecake batter over each pre-baked crust filling the liners about three quarters full to allow slight rising.

Bake the Cheesecake Bites:

Return the tray to the oven and bake for fifteen to eighteen minutes. Look for a center that is just set but still slightly jiggly—it will firm up as it cools.

Cool Gradually:

Turn off the oven crack the door open and let the cupcakes rest inside for ten minutes. Then remove and let cool completely at room temperature to prevent cracking.

Add the Cherry Topping:

Once cooled top each cupcake bite with three to five cherries from the pie filling distributing the fruit evenly.

Chill Until Set:

Refrigerate the cheesecake bites for at least two hours or preferably overnight to achieve the best texture and flavor.

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My favorite part is the graham cracker crust which adds just the right crunch—my kids always try to steal extra crumbs while I’m not looking. These cupcakes bring back fond memories of my grandmother’s holiday table where everyone would reach for a second helping.

Storage Tips

Keep the cheesecake bites covered in the refrigerator to maintain freshness for up to five days. They can also be frozen in an airtight container for longer storage just thaw overnight in the fridge before serving to restore that ideal creamy texture.

Ingredient Substitutions

If you don’t have graham crackers digestive biscuits or vanilla wafers make a good alternative crust base. For a dairy free option swap cream cheese with a plant based cream cheese substitute and sour cream with coconut yogurt although the texture will vary slightly. Fresh or frozen cherries can replace canned pie filling offering a more natural burst of flavor.

Serving Suggestions

Serve these with a dusting of powdered sugar or a drizzle of melted chocolate for an extra special treat. A side of whipped cream or a scoop of vanilla ice cream pairs beautifully and turns the bites into a decadent dessert.

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Frequently Asked Questions

→ What’s the best way to achieve a smooth filling?

Use room-temperature cream cheese and beat it well before adding other ingredients to avoid lumps and ensure a creamy consistency.

→ How can I prevent cracking on the surface?

Avoid over-mixing the batter and bake until centers are just set but still slightly jiggly. Cooling gradually helps prevent cracks.

→ Can I prepare these in advance?

Yes, chilling overnight helps the bites set fully and enhances their flavor and texture.

→ What’s the purpose of pre-baking the crust?

Pre-baking firms up the graham cracker crust, preventing it from becoming soggy once the filling is added.

→ How should leftover cupcake bites be stored?

Keep them covered in the refrigerator for up to 5 days or freeze to extend shelf life.