Cherry Cheesecake Cupcake Bites

Mini, soft cupcake bites filled with creamy cheesecake and topped with bright, juicy cherries — these treats combine indulgent cheesecake flavor and bite-sized convenience. They’re perfect for parties, dessert trays, or anytime you want a small, elegant dessert without the fuss.

Why You’ll Love This Recipe

• Rich cheesecake center paired with tender cupcake base
• Juicy cherry topping adds fresh fruit flavor and a pop of color
• Perfect small portion — easy to serve, share, or gift
• Great for parties, potlucks, or dessert platters
• Simple ingredients and straightforward process; feels fancy, tastes indulgent

Ingredients

For the Cupcake Base

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Cheesecake Filling

• 8 oz (≈ 225 g) cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the Cherry Topping

• 1 cup fresh or frozen cherries, pitted and chopped (if frozen — thaw & drain)
• 2–3 tablespoons cherry jam or cherry pie filling (optional — adds shine & sweetness)
• Optional: a squeeze of lemon juice to brighten flavor

Instructions

1. Preheat & Prep

Preheat your oven to 350 °F (175 °C).
Line a mini muffin pan (or regular muffin tin for standard size) with paper liners or lightly grease.

2. Make the Cupcake Batter

In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, cream softened butter, then add eggs, vanilla, and milk — mix until smooth.
Gradually add the dry mixture to wet ingredients and stir until just combined (avoid overmixing).

3. Mix the Cheesecake Filling

In a separate bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy.

4. Assemble the Cupcake Bites

• Spoon a small amount of cupcake batter into each mini muffin cup (fill about ⅓ full).
• Add about 1 teaspoon of cheesecake filling on top of the batter in each cup.
• Top with a few chopped cherries (and a small spoon of jam or pie filling, if using).
• Lightly press to distribute filling and topping slightly into batter — don’t mix.

5. Bake

Bake for about 18–22 minutes (or 22–25 if using standard muffin tin), until cupcakes are set around edges and a toothpick in cake portion comes out mostly clean (cheesecake center may stay slightly moist).
Remove from oven, let cool in pan 5–10 minutes, then transfer to a wire rack to cool completely.

6. Finish & Serve

Once cooled, you can add a small dollop of jam or a halved cherry on top for decoration.
Serve chilled or at room temperature — cheesecake filling stays creamy.

You Must Know

• Use softened cream cheese to avoid lumps in the filling.
• If using frozen cherries — thaw and drain well to avoid excess moisture.
• Don’t overfill muffin cups — cheesecake layer needs room to bake without overflow.
• Let cupcakes cool completely before moving — cheesecake center takes a bit to set.

Pro Tips & Variations

• Add a pinch of lemon zest or a drop of almond extract to the cheesecake filling for extra flavor.
• Use a mix of berries (blueberries, raspberries) instead of cherries for a different fruit twist.
• For a more decadent version — swirl a bit of melted white or dark chocolate into cheesecake filling before baking.
• Sprinkle chopped nuts (e.g. pistachios, almonds) on top for crunch.
• Make larger cupcakes: increase baking time slightly for full-size muffins.

Serving Ideas & Storage

• Serve on a dessert platter with more fresh fruit, maybe a dusting of powdered sugar.
• Store in an airtight container in the refrigerator — best eaten within 3–4 days.
• For longer storage: wrap individually and freeze for up to 1 month; thaw in fridge before serving.

Frequently Asked Questions

→ Can I use canned cherries instead of fresh/frozen?
Yes — just drain them well, maybe pat dry before topping so excess syrup doesn’t make cupcakes soggy.

→ My cheesecake filling sank — why?
Possibly batter layer too thin or cheesecake layer too heavy; try slightly less cheesecake or a thicker batter base.

→ Can I make this dairy-free?
Yes — use dairy-free cream cheese and milk substitutes; texture may vary slightly.

→ Can kids help?
Absolutely — mixing batter, spooning filling, topping cherries — fun and easy tasks for kids (with supervision for oven).

Enjoy making these Cherry Cheesecake Cupcake Bites — sweet, creamy, fruity, and perfect for sharing! 🍒🧁

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