These Cherry Cheesecake Cupcake Bites are little handheld desserts that pack a creamy cheesecake center, buttery graham crust, and bright cherry topping into one bite. They’re perfect for parties, packed lunches, or an elegant dessert tray. I’ve made several rounds testing crust thickness and baking time to get the texture just right—I’ll share what worked for me (and what didn’t).
I first adapted this from a small-batch version I found online: https://www.nevaehrecipes.com/cherry-cheesecake-cupcake-bites-2/.
Why Make This Recipe
- Bite-size portions make them ideal for parties, potlucks, and portion control.
- Bright cherry topping adds fresh-fruit flavor without being too sweet.
- Quick to assemble and mostly hands-off while chilling—great for busy cooks.
- Familiar ingredients (cream cheese, eggs, graham crumbs) keep it budget-friendly.
- Personal insight: I love this recipe because the contrast between the lightly toasted crust and the silky filling keeps people coming back for another bite.
This is also a fun riff on other small desserts I enjoy, like these other bite-sized treats: https://www.nevaehrecipes.com/cherry-cheesecake-cupcake-bites/.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes crust pre-bake)
- Cook time: 15–18 minutes (baking cheesecake bites)
- Chill time: 1 hour (to set)
- Total time: About 1 hour 50 minutes including chilling
- Servings: Makes 24 cupcake bites (standard 24-cup mini muffin pan)
- Difficulty: Easy — basic baking skills, piping optional
- Method: Press graham crust in mini muffin pan, bake crust briefly, fill with a smooth cream cheese custard, bake until just set, chill, then top with cherry pie filling.
For more ideas on other bite-size desserts in the same quick-assembly style, see this related recipe: https://www.nevaehrecipes.com/apple-crisp-cheesecake-bites/.
My Experience Making This Recipe
On the first test I underbaked the crust and it became soggy under the cream cheese; a quick pre-bake (5–7 minutes at 350°F) solved that. I also learned that cooling the bites in the pan for 10 minutes before transferring avoids cracks and keeps edges neat.
How to Make Cherry Cheesecake Cupcake Bites
You’ll start by making a graham cracker crust: crush 1 1/2 cups graham crackers into fine crumbs, mix with 5 tablespoons melted butter and 2 tablespoons sugar, then press about 1 teaspoon into each mini muffin cup. Bake crusts at 350°F for 6 minutes to set, then whisk room-temperature cream cheese (16 oz) with 1/2 cup sugar, 1 large egg, 1 tsp vanilla, and 2 tbsp sour cream until silky; fill crusts about 3/4 full. Bake the filled bites at 325°F for 12–15 minutes until the centers barely jiggle, cool on a rack, chill at least 1 hour, and finish with 1–2 teaspoons of cherry pie filling per bite.
Equipment note: use a 24-cup mini muffin pan, nonstick liners or a silicone pan, an electric mixer for a lump-free filling, and an offset spatula or small spoon for neat filling.
Expert Tips for Success
- Bring cream cheese to room temperature and beat it smooth before adding sugar to avoid lumps and overmixing.
- Use a food processor or a sealed bag and rolling pin to make uniformly fine graham crumbs so the crust presses evenly.
- Pre-bake the crust for 5–7 minutes at 350°F to prevent sogginess from the filling.
- Bake the filled bites at a lower temp (325°F) and stop when centers just wobble to avoid cracks and a grainy texture.
- Chill thoroughly (at least 1 hour) — cheesecake firms up as it cools, so don’t skip this step.
For technique ideas that helped my texture (especially chilling and filling control), I reviewed similar small-dessert methods like these banana pudding bites: https://www.nevaehrecipes.com/cheesecake-banana-pudding-bites/.
How to Serve Cherry Cheesecake Cupcake Bites
- Serve chilled on a tiered platter for parties; place a small mint leaf or lemon zest on each for contrast.
- Pair with espresso or iced tea—these bites are rich, so a bright beverage balances them.
- For a dessert board, mix with fresh berries and dark chocolate squares for varied textures.
- Offer them as part of a dessert sampler at holiday gatherings where portion control is appreciated.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 4 days; arrange in a single layer with parchment between layers to avoid sticking. For longer storage, freeze on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months—thaw in the fridge overnight before serving. Don’t microwave to reheat; instead let chilled bites come to slightly warmer-than-fridge temperature for 10–15 minutes at room temperature to soften without melting the topping.
Recipe Variations
- Gluten-free: use gluten-free graham crumbs or ground gluten-free cookies in the crust (same ratio).
- Dairy-free: swap cream cheese with a firm dairy-free cream cheese and use coconut cream in place of sour cream; texture will be slightly softer.
- Lighter version: use Neufchâtel or a 2/3 cup Greek yogurt + 1/3 cup cream cheese blend to cut fat while keeping creaminess.
- Flavor twist: swap cherry topping for blueberry compote, crushed roasted strawberries, or a lemon curd for bright contrast; try a slow-cooked cherry preserve for deeper flavor—see a creative twist here: https://www.nevaehrecipes.com/cherry-cheesecake-egg-rolls/.
I’ve tested the gluten-free and blueberry swaps; the blueberry compote benefits from a little lemon zest to lift the flavor.
Nutritional Highlights
- Key benefits: these bites offer calcium and protein from cream cheese and eggs, and a small fruit serving if topped with real cherry compote.
- Considerations: they are dessert treats—moderate portion sizes matter (1–2 bites per person).
- Allergens: contain dairy, eggs, and gluten (unless adapted); not safe for those with nut allergies only if you add nuts to the crust or topping.
Troubleshooting Common Issues
- Problem: Crust is soggy. Solution: Pre-bake the crust 5–7 minutes at 350°F and press crumbs firmly into the pan.
- Problem: Cheesecake cracks on top. Solution: Bake at a lower temperature (325°F), remove when centers slightly jiggle, and cool slowly—avoid sudden temperature changes.
- Problem: Filling is grainy. Solution: Don’t overbeat after adding eggs; fold them in gently and scrape the bowl to ensure a smooth, lump-free mix.
Frequently Asked Questions
Q1: Can I make these ahead for a party?
A1: Yes—make them up to 3 days ahead and keep refrigerated in an airtight container. For longer advance prep, freeze fully chilled bites for up to 2 months and thaw in the fridge overnight.
Q2: Can I use homemade cherry topping instead of canned pie filling?
A2: Absolutely. Cook fresh or frozen cherries with 2–3 tablespoons sugar and 1 teaspoon lemon juice; thicken with 1 teaspoon cornstarch dissolved in a little water if needed. Cool before spooning onto chilled bites.
Q3: How do I prevent the filling from shrinking away from the edges?
A3: Avoid overbaking and cool the bites gradually. Slightly underbaked centers (they still wobble) will settle evenly and cling to the crust. Also, press the crust up the sides just a touch for better adhesion.
Q4: Can I make mini silicone molds instead of a mini muffin pan?
A4: Yes—silicone molds work well; reduce baked crust handling since silicone is flexible. Bake on a sheet to stabilize the pan and allow a few extra minutes to transfer the warm bites if necessary.
Conclusion
If you’d like a classic source to compare measurements and a full step-by-step reference, see this Cherry Cheesecake Cupcakes Recipe on Allrecipes: Cherry Cheesecake Cupcakes Recipe. Print
Cherry Cheesecake Cupcake Bites
- Total Time: 110 minutes
- Yield: 24 cupcake bites 1x
- Diet: Vegetarian
Description
Delicious bite-sized cupcakes featuring a creamy cheesecake center, buttery graham crust, and bright cherry topping, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- Cherry pie filling (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press about 1 teaspoon of the mixture into each cup of a mini muffin pan.
- Bake the crusts for 6 minutes to set.
- In another bowl, whisk cream cheese until smooth. Add sugar, egg, vanilla extract, and sour cream; mix until silky.
- Fill each crust with the cheesecake mixture about 3/4 full.
- Lower the oven temperature to 325°F (165°C) and bake for 12–15 minutes until the centers barely jiggle.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Chill bites in the refrigerator for at least 1 hour.
- Top each bite with 1–2 teaspoons of cherry pie filling just before serving.
Notes
For best results, bring cream cheese to room temperature before mixing and chill thoroughly before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake bite
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg