You know that one dessert everyone hovers around at the party? The one that “accidentally” ends up on every plate twice? Yep, these Cherry Cheesecake Cups are that dessert.
They’re creamy, fluffy, a little tangy, and topped with glossy, ruby-red cherries. Best part? No oven needed. They’re a hit at baby showers, summer BBQs, holiday buffets, or a Tuesday night when you just need something sweet and soul-hugging.
Pair them with my [Mini Key Lime Pies] or [Strawberry Shortcake Trifles] for a gorgeous dessert spread!
🧁 Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Topping:
- 1 cup cherry pie filling
👩🍳 Instructions:
1. Make the crust: In a small bowl, mix graham crumbs, sugar, and melted butter. Spoon 1-2 tablespoons into each cup or jar and gently press down.
2. Whip the cream: In a chilled bowl, beat heavy cream until stiff peaks form. Set aside.
3. Make the cheesecake base: Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
4. Combine: Gently fold whipped cream into the cream cheese mixture.
5. Assemble: Pipe or spoon cheesecake filling over the crust. Top each with a generous spoonful of cherry pie filling.
6. Chill: Refrigerate for at least 2 hours (or overnight!) to set.
Serving Tips:
- Garnish with mint sprigs or dark chocolate shavings.
- Serve in clear mini cups or mason jars for party flair.
- Add tiny gold spoons for an elegant touch.
Creative Variations:
- Swap cherry for blueberry, raspberry, or lemon curd.
- Use low-fat cream cheese and light whipped topping for a lighter version.
- Layer with brownie chunks for a decadent surprise!
Troubleshooting:
- Runny filling? Chill longer and ensure whipped cream has stiff peaks.
- Crust too crumbly? Add a touch more butter.
- Too sweet? Use tart cherries or reduce sugar in the filling.
🧊 Storage Info
- Store in fridge up to 4 days (covered).
- Freeze (without cherry topping) for up to 2 months. Thaw in fridge overnight.
Cherry Cheesecake Cups
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter melted
- 1 tbsp sugar
For the cheesecake filling:
- 8 oz cream cheese softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Topping:
- 1 cup cherry pie filling
Instructions
- Make the crust: In a small bowl, mix graham crumbs, sugar, and melted butter. Spoon 1-2 tablespoons into each cup or jar and gently press down.
- Whip the cream: In a chilled bowl, beat heavy cream until stiff peaks form. Set aside.
- Make the cheesecake base: Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Combine: Gently fold whipped cream into the cream cheese mixture.
- Assemble: Pipe or spoon cheesecake filling over the crust. Top each with a generous spoonful of cherry pie filling.
- Chill: Refrigerate for at least 2 hours (or overnight!) to set.
Notes
- Can sub crushed Oreos for the crust for a chocolate twist.
- Use mascarpone in place of cream cheese for a silkier texture.
Let me know if you make these—tag me on Pinterest or Instagram, I’d love to see your twist on them!
