So tasty! These cherry cheesecake cupcakes are sure to disappear quickly after you make them. Good recipe to make the day before serving.
Ingredients
- graham cracker crumbs: 1 cup
- butter: 0.75 cup (melted)
- white sugar: 2 Tbsp
- whipped cream cheese: 2 packages (8 ounce packages)
- sugar: 0.75 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- cherry pie filling: 1 can (21 ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
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Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a bowl. Press crumbs into the bottoms of the prepared muffin cups.
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Make the filling: Beat cream cheese, sugar, eggs, and vanilla in a bowl until smooth. Divide filling between muffin cups.
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Bake in the preheated oven until cupcake tops are golden around the edges and slightly cracked, about 10 minutes.
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Remove from the oven and let cool completely, about 30 minutes.
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Top cooled cupcakes with cherry pie filling.
