Cherry Cheesecake Cupcake Bites are a fun, bite-sized twist on classic cheesecake — tangy cream cheese filling on a buttery graham crust, finished with bright cherry topping. I make these when I want an elegant dessert that’s easy to share, and they always disappear fast at potlucks. After several test batches I learned small adjustments that give reliably smooth filling and a crisp crust.
Why Make This Recipe
- Bite-sized portions are perfect for parties, kid lunches, or when you want just one sweet bite without a whole cake.
- The flavor balance is bright and creamy: tangy cream cheese with sweet cherries makes each bite feel special.
- It’s a relatively quick prep with most time spent chilling instead of hands-on work, so you can multitask.
- You can customize toppings and crusts to suit holidays or dietary needs. I love this recipe because swapping the cherry for fresh berries instantly changes the mood.
- If you like other mini cheesecakes, you might also enjoy Apple Crisp Cheesecake Bites for a fall twist.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes to prepare crust)
- Cook time: 15–18 minutes at 325°F (163°C)
- Chill time: 2 hours (or overnight)
- Total time: about 2 hours 40 minutes (mostly chilling)
- Servings: about 24 mini cupcake bites (using a standard 24-cup mini muffin tin)
- Difficulty: Easy — basic baking skills, an electric mixer helps
- Method: Make a graham-cracker crust in a mini muffin tin, pipe or spoon cream-cheese filling, bake briefly, chill, then top with cherry pie filling.
My Experience Making This Recipe
I tested these in both paper-lined and unlined mini tins and found silicone liners make removal easiest. My biggest discovery was that chilling completely before adding cherries keeps the topping glossy and prevents it from sinking into the filling.
How to Make Cherry Cheesecake Cupcake Bites
Start by pulsing graham crackers into fine crumbs and mixing with melted butter and a little sugar, then press the mixture firmly into mini muffin cups to form crusts. Beat room-temperature cream cheese with sugar, a single egg, a splash of vanilla, and a tablespoon of sour cream until smooth, then either spoon or pipe into crusts. Bake at 325°F (163°C) for 15–18 minutes until edges set but centers still slightly jiggly, cool to room temperature, then chill for at least 2 hours before topping with cherry pie filling.
Expert Tips for Success
- Use room-temperature cream cheese (remove from fridge 30–60 minutes before mixing) to avoid lumps and overbeating.
- Press crusts firmly — a small shot glass or the back of a measuring spoon gives a compact base that won’t fall apart.
- Don’t overbake: aim for the “slightly jiggly” center; residual heat will finish the set as the bites cool.
- Chill thoroughly (2+ hours) for clean slices and glossy topping adhesion; chilling firms the texture and flavors.
- Use a piping bag (or zip-top bag with the corner snipped) for uniform portions and neater presentation.
How to Serve Cherry Cheesecake Cupcake Bites
- Serve chilled on a platter with a dusting of powdered sugar or a sprig of mint for contrast.
- Offer alongside coffee or dessert wine; they pair beautifully with Port, Moscato, or a cold brew.
- For a party, set up a topping bar with chopped pecans, mini chocolate chips, or fresh cherries so guests can customize.
- Arrange on parchment cups or mini doilies for a wedding or baby-shower presentation.
Storage and Reheating Guide
Store leftover bites in an airtight container in the refrigerator for up to 4 days; place parchment between layers if stacking. For longer storage, freeze on a tray until solid, then transfer to a freezer-safe container for up to 1 month; thaw overnight in the fridge before serving. Avoid microwaving — instead bring to room temperature for 20–30 minutes to preserve texture; if you prefer them slightly warm, 15–20 seconds in a microwave is enough but may soften the filling.
Recipe Variations
- Gluten-free: use gluten-free graham crackers or crushed GF cookies for the crust.
- Dairy-free/vegan: swap in vegan cream cheese and coconut cream, use dairy-free butter or coconut oil for the crust, and chill longer to firm.
- Chocolate cherry: mix 2 tbsp unsweetened cocoa powder into the crust or swirl melted chocolate into the filling before baking.
- No-bake version: make a crust with butter and crumbs, whip cream cheese with sweetened condensed milk and lemon, chill to set (no baking required) and top with cherries.
Nutritional Highlights
- These bites are calorie-dense but provide some protein from cream cheese; portion control (1–2 bites) helps keep servings reasonable.
- Main allergens: dairy, eggs, and gluten (unless adapted). Always label for guests with allergies.
- If you need lower sugar, reduce sugar in the filling by 25% and use a lighter fruit topping or fresh fruit.
Troubleshooting Common Issues
- Crust falls apart: press crumbs firmly and chill the crust for 10–15 minutes before adding filling; ensure enough melted butter (about 4–5 tbsp for 24 mini cups).
- Cheesecake cracks or sinks: avoid overbaking and cool gradually on the counter for 20 minutes before chilling. Also don’t open the oven early during the set time.
- Topping sinks into filling: fully chill cheesecakes until firm (2+ hours) before spooning on cherry filling to keep it sitting on top.
Frequently Asked Questions
-
Can I make these ahead for a party?
Yes — you can bake and chill them up to 48 hours ahead and add the cherry topping just before serving for the freshest look. If you need to prepare earlier, add the topping after thawing if you froze them. -
Can I use fresh cherries instead of pie filling?
Absolutely. For fresh cherries, macerate halved cherries with a little sugar and lemon juice for 15–30 minutes to draw out juices, then spoon on top. Fresh cherries give a lighter, less gelled look than pie filling. -
How do I prevent the filling from being grainy?
Beat the cream cheese until smooth before adding sugar, and use room-temperature ingredients. Scrape the bowl and mix on medium speed only until combined to avoid incorporating too much air. -
Can I scale this recipe up or bake full-size cheesecake instead?
Yes — multiply ingredients proportionally for more mini batches or transfer to a 9-inch springform pan and bake at 325°F (163°C) for 45–55 minutes, using the same doneness cues (edges set, center slightly jiggly).
Conclusion
For more mini cheesecake inspiration, check out this take on Cherry Cheesecake Cupcakes – Plowing Through Life for an individual-style presentation. If you want a classic recipe reference, this Cherry Cheesecake Cupcakes Recipe is a great baseline. For cozy, homey variations, see Cherry Cheesecake Cupcakes – The Cozy Cook which includes helpful step photos. If you prefer very small minis or easy single-serve methods, the Easy Mini Cherry Cheesecakes Recipe offers a quick approach. Finally, for family-friendly ideas and kid-tested versions, try this Cherry Cheesecake Cupcakes | Kitchen Fun With My 3 Sons post.
Print
Cherry Cheesecake Cupcake Bites
- Total Time: 160 minutes
- Yield: 24 mini cupcake bites 1x
- Diet: Vegetarian
Description
A fun, bite-sized twist on classic cheesecake with a tangy cream cheese filling on a buttery graham crust, topped with cherry pie filling.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, room temperature
- ½ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp sour cream
- Cherry pie filling
Instructions
- Preheat oven to 325°F (163°C).
- Pulse graham crackers into fine crumbs and mix with melted butter and sugar.
- Press mixture into mini muffin cups to form crusts.
- Beat cream cheese with sugar, egg, vanilla, and sour cream until smooth.
- Spoon or pipe the cream cheese filling into the crusts.
- Bake for 15-18 minutes until edges set but centers are slightly jiggly.
- Cool to room temperature, then chill for at least 2 hours.
- Top with cherry pie filling before serving.
Notes
Use room-temperature cream cheese to avoid lumps and ensure a smooth filling. Chill the bites thoroughly before topping for the best results.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg