Cherry Cheesecake Cups

Cherry cheesecake cups combine a crisp graham base, a smooth vanilla filling, and a bright cherry topping in individual portions. Baking the cups in a muffin pan makes them easy to chill and serve, and a short cooling period helps the filling set without becoming dry. Prepare them several hours ahead so they are fully cold before topping.

Recipe details

• Yield: 12 cheesecake cups
• Prep time: 20 minutes
• Bake time: 18 to 21 minutes
• Chill time: at least 3 hours
• Equipment: 12-cup muffin pan, paper liners, two mixing bowls, electric mixer, measuring cups

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 16 ounces block cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 cup prepared cherry pie filling, chilled

Method

1. Heat the oven to 325°F. Line all 12 muffin wells with paper liners.
2. Mix the graham crumbs, 2 tablespoons sugar, and melted butter until the crumbs resemble damp sand. Divide among the liners and press firmly into flat bases.
3. Bake the crusts for 5 minutes, then set the pan on a rack. Leave the oven on.
4. Beat the softened cream cheese and 1/2 cup sugar on medium-low until smooth. Add the eggs one at a time, mixing only until incorporated. Mix in the vanilla and lemon zest.
5. Divide the filling among the crusts. Bake for 13 to 16 minutes, until the edges are set and the centers still have a slight wobble. The filling should reach 160°F in the center.
6. Cool in the pan for 30 minutes. Refrigerate the cups for at least 3 hours, then spoon cherry filling over each one just before serving.

Texture cues

Use block-style cream cheese rather than whipped spread, which contains extra air and moisture. Starting with softened cream cheese prevents small lumps, but vigorous mixing after adding the eggs can inflate the batter and encourage cracks. A slight jiggle in the center is correct; the cups continue to firm as they cool.

Substitutions and troubleshooting

For a different fruit finish, replace the cherry topping with blueberry or strawberry pie filling. Finely crushed digestive biscuits can stand in for graham crackers. If the crust crumbles, it may not have been packed firmly enough; the flat bottom of a small glass makes a useful press. If liners stick, chill the cakes longer before peeling them away.

Storage

Keep the cups covered in the refrigerator and serve within four days. Because the filling contains eggs and dairy, do not leave them at room temperature for more than two hours. Freeze untopped cups in an airtight container for up to one month, separating layers with parchment. Thaw overnight in the refrigerator and add the cherries after thawing.