These sweet treats are the perfect crossroad between cheesecake and cupcakes. They’re creamy, delicious, and bite-sized, just like our Cheesecake Stuffed Strawberries and Cheesecake Bites.
Love Mini Sweets!
A cheesecake cupcake is the perfect combination of two of the best desserts: cheesecake and cupcakes! I will say it is more cream cheese-y than cakey, so if you enjoy cheesecake, you will love these little bites. Top the cupcakes with any topping you like, but the cherry pie filling complimented the base just perfectly! Why we love them:
Perfect flavors. This makes the yummiest combination of sweet and tart. Easy. These sweet treats only require 6 ingredients!! Simple. With a quick prep and a few steps, these are great for any and every occasion.
Just 6 Ingredients!
cream cheese granulated sugar vanilla extract large eggs sour cream cherry pie filling – Use any flavor of pie filling such as blueberry, raspberry, or strawberry pie filling.
Only a Few Steps!
Storing Tips
STORE. Cover and store leftover cupcakes in an airtight container in the fridge for 5-7 days. FREEZE cupcakes with or without topping. For plain cupcakes, wrap each cheesecake with plastic wrap and store them all in a freezer-safe container. If the cupcakes have pie filling on top, flash freeze first. Place cupcakes on a baking sheet and freeze for 2-3 hours or until the top has hardened. Wrap individually with plastic wrap and then place in an airtight freezer-safe container. Frozen cheesecakes can last for about 6 months in the freezer. Before eating, remove the plastic wrap and thaw them in the fridge.
You’ll need 1 ⅛ cups of graham cracker crumbs, 2 ½ tablespoons of sugar, and ⅓ cup of melted butter.
Preheat the oven to 350°F. Place cupcake liners into the cupcake pan. In a medium bowl combine crust ingredients. Divide it evenly between the 18 cupcake liners. Press the crumb mixture firmly into the liners. Bake for 5 minutes. Cool completely before adding the cheesecake batter. Complete the recipe as instructed.
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