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So tasty! These cherry cheesecake cupcakes are sure to disappear quickly after you make them. Good recipe to make the day before serving.
Ingredients
Topping
- 1 (21 ounce) can cherry pie filling
Crust
- 1 cup graham cracker crumbs
- ¾ cup butter, melted
- 2 tablespoons white sugar
Filling
- 2 (8 ounce) packages whipped cream cheese
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
Step 2
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.
Step 3
Make the filling: Beat cream cheese, sugar, eggs, and vanilla in a bowl until smooth. Divide filling between muffin cups.
Step 4
Bake in the preheated oven until cupcake tops are golden around the edges and slightly cracked, about 10 minutes.
Step 5
Remove from the oven and let cool completely, about 30 minutes.
Step 6
Top cooled cupcakes with cherry pie filling.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 182 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat7g | 35% |
| Cholesterol49mg | 16% |
| Sodium152mg | 7% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber0g | 1% |
| Total Sugars9g | |
| Protein2g | |
| Vitamin C1mg | 5% |
| Calcium8mg | 1% |
| Iron0mg | 2% |
| Potassium39mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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