Cherry Cheesecake Cupcake Bites (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups crushed graham crackers
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons melted unsalted butter

→ Filling

04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1/2 cup sour cream
08 - 1 teaspoon vanilla extract

→ Topping

09 - 21 ounces cherry pie filling

# Instructions:

01 - Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
02 - Combine crushed graham crackers and sugar in a bowl. Add melted butter and stir until the mixture resembles wet sand.
03 - Spoon approximately 1 1/2 tablespoons of the crust mixture into each liner. Press firmly to compact the crust evenly.
04 - Bake the crust at 325°F (163°C) for 5 minutes to set.
05 - Beat softened cream cheese until smooth. Gradually add sugar and mix until creamy and free of lumps.
06 - Add eggs one at a time, mixing just until combined. Blend in sour cream and vanilla extract until evenly integrated.
07 - Distribute 2 to 3 tablespoons of cheesecake batter over each crust, filling cups about three-quarters full.
08 - Bake at 325°F (163°C) for 15 to 18 minutes, until centers are mostly set but still slightly wiggly.
09 - Turn off the oven, crack the door open, and allow the cups to cool for 10 minutes. Remove from oven and cool completely at room temperature.
10 - Spoon 3 to 5 cherries from the pie filling onto each cheesecake bite once cooled.
11 - Refrigerate for a minimum of 2 hours or until fully set; chilling overnight is recommended for optimal texture.

# Notes:

01 - Use room-temperature cream cheese to achieve a smooth filling and avoid lumps.
02 - Remove cheesecake bites from the oven while centers remain slightly jiggly to prevent over-baking.
03 - Thorough chilling enhances texture and makes cupcakes easier to handle.
04 - Store covered in the refrigerator for up to 5 days or freeze for extended preservation.

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