Name: Cherry Cheesecake Cupcake Bites
Prep time: 20 min
Cook time: 18 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons melted butter; 2 tablespoons sugar; 16 oz cream cheese; 2/3 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup cherry pie filling

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Cherry Cheesecake Cupcake Bites are tiny, creamy cheesecakes with a buttery crumb base and a bright cherry topping — perfect for parties, lunchboxes, or an anytime sweet fix. I’ve made these dozens of times, dialing in baking times and chilling so each bite is silky without cracking. They’re forgiving, quick to assemble, and a crowd-pleaser every time.

Why Make This Recipe

Bite-sized portions mean less guilt and no slicing — perfect for parties or potlucks.
Bright cherry topping adds fresh fruit flavor and appeal, balancing the rich cream cheese.
Quick to make: most active time is about 20 minutes; the oven does the rest.
Easy to scale up or down for small families or large groups.
Personal note: I love how the mini size lets you test different toppings (I often try lemon curd or salted caramel).

Recipe Overview

Prep time: 20 minutes (plus 30–60 minutes chill)
Cook time: 15–18 minutes
Total time: about 1 hour (including chilling)
Servings: 24 mini cheesecake bites
Difficulty: Easy
Method: Press a graham-cracker crumb crust into a mini muffin tin, fill with a whipped cream-cheese mixture, bake at 325°F (163°C) until just set, cool and top with cherry pie filling.

My Experience Making This Recipe

When I first made these I overbaked and lost that velvety texture, so I tested multiple oven temps and found 325°F works best for a creamy center. I also learned that chilling for at least 30 minutes firms them up for clean removal and neater presentation.

How to Make Cherry Cheesecake Cupcake Bites

Start by pulsing 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter and 2 tablespoons sugar; press about 1 teaspoon into each of 24 lined mini muffin cups. Beat 16 oz (450 g) cream cheese with 2/3 cup (135 g) sugar until smooth, blend in 1 large egg, 1 teaspoon vanilla, and 1/2 cup (120 g) sour cream. Spoon 1–2 tablespoons of filling over each crust, bake at 325°F (163°C) for 15–18 minutes until edges are set and centers jiggle slightly. Cool on a rack, chill 30–60 minutes, then top with 1 cup cherry pie filling. For crust pressing and crumb texture I recommend using a small shot glass or a teaspoon to compact crumbs evenly. (If you like other small-fruit variations, see this alternate mini cheesecake idea: Apple Crisp Cheesecake Bites.)

Expert Tips for Success

Bring cream cheese to room temperature (about 30–60 minutes) for a lump-free, silky batter—cold blocks cause grainy filling.
Don’t overmix once the egg is added; fold just until combined to avoid adding too much air that causes cracks.
Use a thermometer or oven thermometer and bake at 325°F (163°C); mini cheesecakes finish faster and mustn’t overbake—look for a slight jiggle in the center.
Line the mini tin with paper liners or use a nonstick mini muffin pan; silicone pans make removal easiest.
Cool on a wire rack and chill fully before topping to prevent topping from sliding off.

How to Serve Cherry Cheesecake Cupcake Bites

Serve chilled on a platter with a dusting of powdered sugar or a sprig of mint for color.
Pair with coffee or sparkling wine for brunch or a dessert buffet.
Create a topping bar: cherry pie filling, fresh cherries, chopped pistachios, or chocolate shavings.
Pack them for picnics in a shallow container with parchment to prevent sticking.

Storage and Reheating Guide

Store chilled in an airtight container in the refrigerator for up to 4 days; layer with parchment to avoid sticking. Freeze un-topped mini cheesecakes on a tray for 1–2 hours, then transfer to a freezer-safe container with parchment between layers; freeze up to 2 months. Thaw overnight in the fridge and add cherry topping just before serving. Reheating isn’t recommended—serve cold for best texture; if you must warm slightly, let sit at room temperature 15–20 minutes.

Recipe Variations

Gluten-free: substitute crumb crust with gluten-free graham or almond flour crumbs; same butter ratio.
Dairy-free: use a firm dairy-free cream cheese (4 x 4 oz) blended with 2 tablespoons coconut cream to mimic texture.
Lemon-cherry: add 1 teaspoon lemon zest to the filling and swap half the cherry topping for lemon curd.
Chocolate crust: replace graham crumbs with Oreo crumbs (about 1 1/2 cups) and omit extra sugar in the crust.

Nutritional Highlights

These are rich in calcium and provide a moderate amount of protein from cream cheese; treat as an occasional dessert.
Each mini bite is roughly 120–160 calories depending on topping; portion accordingly.
Allergen note: contains dairy, eggs, and gluten (unless adapted); contains added sugar.

Troubleshooting Common Issues

Cracked tops: most often from overbaking or too high oven temp—reduce to 325°F and watch for slight jiggle.
Soggy crust: press crust firmly and pre-bake for 4–5 minutes at 350°F (177°C) if using particularly moist toppings.
Filling too runny: be sure cream cheese is at room temp and don’t underbake; slightly undercooked centers will firm up during chilling.

Frequently Asked Questions

Q: Can I make the filling ahead of time?
A: Yes—store filling in the refrigerator for up to 24 hours in an airtight container. Bring it back to room temp and give a short whisk to recombine before piping or spooning into crusts.

Q: How can I prevent cheesecake from sticking to the liners?
A: Use high-quality paper liners or silicone molds; chill fully before removing. Running a small offset spatula around the edges can help release them cleanly.

Q: Can I use fresh cherries instead of pie filling?
A: Absolutely. Macerate fresh cherries with a tablespoon of sugar and a squeeze of lemon for 15–30 minutes, then spoon over chilled bites. Fresh cherries add bright acidity and less syrup.

Q: How do I scale the recipe for standard cupcakes or a 9-inch pan?
A: Multiply ingredients proportionally—this 24-mini recipe uses about 16 oz cream cheese; for a 9-inch cheesecake you’d typically use 24–32 oz cream cheese and bake at 325°F for ~45–55 minutes until set.

Conclusion

For more variations and step-by-step photos, check out these helpful recipes: Cherry Cheesecake Cupcakes – Plowing Through Life, Cherry Cheesecake Cupcakes Recipe, Cherry Cheesecake Cupcakes – The Cozy Cook, Easy Mini Cherry Cheesecakes Recipe, and Cherry Cheesecake Cupcakes | Kitchen Fun With My 3 Sons. Give the recipe a try, adjust toppings to your taste, and enjoy these portable, elegant little desserts.

Cherry Cheesecake Cupcake Bites