Cherry Cheesecake Cupcakes: A Bite-Sized Dessert With Graham Cracker Crunch and Creamy Topping

ER Kent
Aug 25
3 min read

These cherry cheesecake cupcakes combine everything you love about cheesecake and cupcakes in one irresistible bite. Soft vanilla-graham cupcakes are topped with rich cream cheese frosting, a sprinkle of graham cracker crumbs, and a glossy spoonful of cherry pie filling.

They’re portable, indulgent, and perfect for parties, birthdays, or anytime you want a dessert that looks as good as it tastes.

Instead of baking a whole cheesecake, this recipe gives you all the flavor in individual cupcakes — tender cake, tangy frosting, and a juicy cherry topping.

Why This Recipe Is My Favorite

I love these cupcakes because they’re elegant but still easy enough to whip up on a weeknight. They look like something straight from a bakery case, but they come together with simple steps: bake the cupcakes, whip the frosting, and assemble with crumbs and cherries.

They’re also perfectly portioned. No slicing, no plates needed — just hand them out and watch them disappear. Whenever I bring them to gatherings, they’re always the first dessert gone.

History and Fun Facts About Cheesecake-Inspired Desserts

Cheesecake has been beloved since ancient times, with recipes dating back to the Greeks. In America, cheesecake became iconic in the early 20th century, especially in New York where cream cheese was mass-produced.

Cupcakes, meanwhile, date back to the 1800s when bakers began using teacups to bake small cakes.

Marrying the two ideas into cheesecake-inspired cupcakes is a modern evolution — giving us all the creamy, tangy indulgence of cheesecake with the convenience and charm of cupcakes. It’s the best of both dessert worlds.

The Role of Each Ingredient

Butter creates a rich, tender base for the cupcakes.
Sugar sweetens the batter and helps create a light crumb.
Cake flour gives the cupcakes a fine, soft texture.
Baking powder provides lift for fluffy cakes.
Eggs add structure, richness, and moisture.
Milk keeps the batter smooth and tender.
Vanilla extract adds warmth and sweetness.
Graham cracker crumbs bring that classic cheesecake crust flavor to the cupcake base.
Cream cheese makes the frosting tangy, smooth, and decadent.
Confectioners’ sugar sweetens the frosting and makes it fluffy.
Cherry pie filling adds juicy, glossy cherries for the perfect cheesecake-style topping.
Additional graham cracker crumbs finish with texture and crunch.

Substitution Tips and Advice

Swap cherry pie filling with blueberry or strawberry for variety. If you prefer less sweetness, reduce the confectioners’ sugar slightly in the frosting.

For an even more intense cheesecake vibe, add a drop of lemon juice or zest to the frosting.

No cake flour? Replace it with all-purpose flour plus 2 tablespoons cornstarch per cup for a similar effect.

Time and Money-Saving Tips

Make the cupcakes a day ahead and frost them before serving. Use store-brand cream cheese and butter for budget savings without losing flavor.

If you don’t have piping bags, spread the frosting with a spatula — they’ll still look beautiful topped with cherries.

For parties, double the recipe and freeze unfrosted cupcakes to save time.

Storage and Make-Ahead Instructions

Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature for 15–20 minutes before serving for the best texture.

Freezing: Freeze unfrosted cupcakes tightly wrapped for up to 2 months. Thaw at room temperature, then frost and top with cherries before serving.

Make Ahead: Bake cupcakes the day before and refrigerate them unfrosted. Frost and add toppings just before serving for the freshest presentation.