Cherry Cheesecake Cupcake Bites
Creamy, tangy cheesecake swirled with juicy cherries and nestled on a buttery graham cracker crust — these Cherry Cheesecake Cupcake Bites are small in size and huge in flavor.
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Servings: 12 cupcake bites
Equipment
- Cupcake Pan
- Mixing Bowl
- Spoon
- Measuring Cup
Ingredients
Crust
- 1.5 cups Crushed graham crackers About 10 full crackers, crushed finely.
- 2 tablespoons Granulated sugar For the crust.
- 6 tablespoons Unsalted butter Melted and cooled slightly.
Filling
- 8 ounces Cream cheese Softened to room temperature.
- 0.5 cups Powdered sugar Sifted if lumpy.
- 1 teaspoon Vanilla extract Pure vanilla if available.
- 1 cup Whipped cream Whipped to soft peaks.
Topping
- 1 cup Cherry pie filling Well-drained slightly if very syrupy.
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
- In a medium bowl, combine crushed graham crackers and granulated sugar. Pour in melted unsalted butter and stir until thoroughly combined.
- Divide the graham cracker mixture evenly among the cupcake liners. Press firmly into the bottom of each liner to form a compact crust layer.
- Bake the crusts for 5 minutes to set. Remove from oven and let cool completely on a wire rack.
- In a large bowl, beat cream cheese with powdered sugar and vanilla extract until very smooth and lump-free.
- Gently fold in whipped cream until the filling is homogeneous and light in texture.
- Spoon the cream cheese mixture over each cooled crust, smoothing the tops. Fill each liner nearly to the top.
- Top each cheesecake bite with about 1 tablespoon of cherry pie filling.
- Refrigerate the cupcake bites for at least 2 hours before serving.
Notes
Store leftover cupcake bites in an airtight container in the refrigerator for up to 4 days. These are best fresh or refrigerated.