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Cherry Cheesecake Cupcakes

Rated as 4.14 out of 5 Stars

"So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving."
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Ingredients

55 m servings 182 cals
Original recipe yields 24 servings (24 cupcakes)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
  2. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
  3. Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
  4. Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 182 calories; 11.9 g fat; 17.9 g carbohydrates; 1.8 g protein; 49 mg cholesterol; 152 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I pretty much just used the filling recipe for this after reading the other reviews about the crust being soggy. I chose instead to use 1 1/2 C graham cracker, 1/2 C Melted Butter, & 1/4 C Suga...

Most helpful critical review

Graham cracker crust is wrong. 1cup crumbs to 3/4c butter; this needs to be fixed. I used 1 box of graham crumbs to the 3/4 c butter to get it to the correct consistency.

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I pretty much just used the filling recipe for this after reading the other reviews about the crust being soggy. I chose instead to use 1 1/2 C graham cracker, 1/2 C Melted Butter, & 1/4 C Suga...

11.26.15 The crust seemed very wet, so I did add more graham cracker crumbs to press into the muffin cups. Be sure to chill thoroughly to maximize the flavor. Very, very easy to make with ni...

AWSOME

I added a little more crumbs than what was called for.. about a cup and a half.. the crust turned out great, nice and crunchy (the way we like it)

Graham cracker crust is wrong. 1cup crumbs to 3/4c butter; this needs to be fixed. I used 1 box of graham crumbs to the 3/4 c butter to get it to the correct consistency.

These were easy and quick to make for family and friends during the holidays. So simple and very tasty to say the least...

I have made these for years. I don't do the graham crackers. I just use a vanilla wafer in each tin. Put the cream cheese mixture in and bake as usual. Too with the cherry pie filling etc. easie...

I didn't care for this recipe. The original graham cracker crusts were soggy, so I used vanilla wafers for the crust. Tthis recipe was supposed to make 24 cup cakes, but mine only made 17. I d...

Made as written except I used Nabisco wafers instead of the graham cracker crust. Was perfect that way to avoid sogginess. Great recipe and will continue to make.