I’ve loved making Cherry Cheesecake Cupcake Bites for years — they’re the perfect bite-sized finish to a meal and a crowd-pleaser at parties. Small, creamy cheesecake nestled on a graham crust with a bright cherry topping makes them feel special without a lot of fuss. I test these frequently and will share the reliable techniques I use to get smooth, crack-free minis every time.
Why Make This Recipe
- Flavor: A balance of tangy cream cheese, sweet cherry topping, and buttery graham crust creates a classic, irresistible bite.
- Convenience: Make-ahead friendly — bake, chill, and top right before serving.
- Portion control: Perfect single-serve treats for parties, lunches, or when you want just one sweet bite.
- Versatility: Easy to adapt for dietary needs or flavor swaps (see Variations).
- Personal insight: I love this recipe because it delivers big cheesecake flavor with minimal plating — guests always think you worked much harder than you did.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 18–22 minutes at 325°F (160°C)
- Chill time: 2 hours (recommended)
- Total time: ~2 hours 40 minutes (including chill)
- Servings: 24 mini bites (standard 24-cup mini muffin tin)
- Difficulty: Easy — basic baking skills required
- Method: Make graham crust in mini cups, beat a smooth cream cheese filling, bake briefly in muffin tin, chill, then top with cherry pie filling.
My Experience Making This Recipe
I tested this recipe multiple times to stabilize texture and timing for a 24-cup mini tin. Early trials produced small surface cracks; switching to lower oven temperature (325°F) and avoiding overmixing fixed that. Chilling overnight improved sliceability and allowed clean removal from liners.
How to Make Cherry Cheesecake Cupcake Bites
Start by pressing a graham cracker crumb crust (about 1 cup crumbs + 3 tbsp melted butter for 24 bites) into lined mini muffin cups. Beat room-temperature cream cheese (8 oz), 1/3 cup granulated sugar, a large egg, 1/2 tsp vanilla, and 2 tbsp sour cream until smooth — avoid overwhipping to prevent cracks. Spoon or pipe the filling over crusts (fill ~3/4 full), bake at 325°F for 18–22 minutes until centers are slightly set, cool, then chill 2 hours before topping with cherry pie filling. Expect a slightly domed top that settles flat as it cools.
Expert Tips for Success
- Bring cream cheese and egg to room temperature (about 30–60 minutes) so the filling blends smoothly without lumps.
- Use an electric hand mixer or stand mixer on low to medium speed and stop as soon as the filling is homogeneous; overbeating incorporates air and causes cracks.
- If you see any separation, scrape the bowl and mix briefly by hand with a rubber spatula for a silky texture.
- Line the mini muffin tin with paper liners or silicone cups and lightly spray for easy release; piping the filling with a zip-top bag makes portioning tidy and fast.
- For the creamiest texture, fold in 2 tablespoons of sour cream or heavy cream; it adds moisture and prevents a dry mouthfeel.
How to Serve Cherry Cheesecake Cupcake Bites
- Party platter: Arrange chilled bites on a tiered tray and top each with a small spoonful of cherry pie filling and a mint leaf.
- Dessert plates: Serve two bites per person with a drizzle of warm chocolate sauce and fresh berries.
- Seasonal twist: Add toasted almond slivers or a sprinkle of lemon zest for brightness.
- Occasions: Great for potlucks, baby showers, holiday buffets, or just a weeknight treat.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 4 days; leave them in the mini liners to hold shape. For longer storage freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months; thaw in the refrigerator overnight before serving. Do not microwave with cherry topping in place — the filling will soften; if you must gently warm, remove topping and heat a single bite for 8–10 seconds in a microwave on low, then replace topping.
Recipe Variations
- Gluten-free: Use gluten-free graham crumbs or finely crushed gluten-free cookies for the crust.
- Dairy-free: Replace cream cheese with a cultured dairy-free cream cheese (use temperature-careful handling) and use a coconut-based sour cream alternative.
- Mini lemon-cherry: Add 1 tsp lemon zest to the filling and swap half the sour cream for Greek yogurt for a fresh tang.
- Apple crisp cheesecake bites: For a seasonal swap, try a cinnamon-oat crust and apple topping — I like this riff inspired by Apple Crisp Cheesecake Bites for autumn gatherings.
Nutritional Highlights
- Portion control helps moderate sugar and fat intake — each mini is smaller than a traditional slice.
- The recipe contains protein from cream cheese and eggs, and can be lightened by using reduced-fat cream cheese or Greek yogurt.
- Allergen info: contains dairy, eggs, and gluten (unless adapted). If serving to guests, label allergens clearly.
Troubleshooting Common Issues
- Cracks on the surface: Usually from overmixing or too-high oven temperature. Mix just until smooth and bake at 325°F.
- Soggy crust: Press graham crumbs firmly and bake shells 3–4 minutes before adding filling, or use a slightly higher proportion of crumbs to butter.
- Filling too soft after chilling: Ensure full chill time (at least 2 hours) and don’t overfill cups; oven set point and full chilling firm the filling.
Frequently Asked Questions
Q: Can I bake these without liners?
A: Yes — silicone cups work best without liners. If using an unlined metal tin, spray the cavities well and cool fully before removing; warm for a few seconds under your palm to loosen if needed.
Q: Do I need a water bath for mini cheesecakes?
A: For mini cheesecake bites you generally don’t need a full water bath because the small size bakes quickly and evenly. If you’re worried about cracking, place a shallow pan of hot water on a lower rack to add ambient moisture, not directly under the tin.
Q: How do I prevent the cherry topping from making the crust soggy?
A: Spoon cherry pie filling on just before serving or place a thin barrier of sweetened cream between the cheesecake and topping. Refrigerate after topping only briefly.
Q: Can I make these ahead for a party?
A: Absolutely — bake and chill up to 48 hours ahead, then add cherry topping just before serving for freshest appearance and texture.
Conclusion
For more variations and step-by-step inspiration, check these helpful resources: 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.
Print
Cherry Cheesecake Cupcake Bites
- Total Time: 160 minutes
- Yield: 24 mini bites 1x
- Diet: Vegetarian
Description
Delicious mini cheesecake bites with a graham cracker crust topped with cherry pie filling, perfect for parties and easy to make ahead.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp sour cream
- Cherry pie filling, for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Press the graham cracker crumb mixture into lined mini muffin cups.
- In a mixing bowl, beat the cream cheese, sugar, egg, vanilla, and sour cream until smooth.
- Spoon or pipe the filling over the crusts, filling each about 3/4 full.
- Bake for 18-22 minutes until slightly set in the center.
- Cool completely and then chill for 2 hours.
- Top with cherry pie filling just before serving.
Notes
For best results, avoid overmixing the filling to prevent cracks. Chill overnight for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 130
- Sugar: 10g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg