Recipe: Cherry Cheesecake Cupcakes

Cherry Cheesecake Cupcakes

I first tried making ‘cheesecake cupcakes’ a few years ago using an excellent recipe from the Hummingbird Bakery Cookbook* – they were fabulous.  As there are cherries-a-plenty going cheap on every market stall and supermarket at the moment, I wanted to come up with a picnic-friendly cherry-themed dessert and remembered the idea.

Instead of the original Strawberry Cheesecake Cupcake* recipe, I used my favourite fairy cake recipe for the sponge – it includes yoghurt which gives the cake a lovely tang and makes them as light as air.  The cakes are baked with some fresh chopped cherries at the bottom of the case, then topped with a cream cheese topping, sprinkled liberally with crushed digestives, then topped with half a fresh cherry.

These really couldn’t be simpler to make, but really are a cut above just a plain old cupcake!

Cherry Cheesecake Cupcakes

Cherry Cheesecake Cupcakes
Prep time
Cook time
Total time
Serves: 12 cupcakes
  • 18 fresh cherries
  • 100g butter or baking margarine, softened
  • 175g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 60g natural yoghurt
  • 300g icing sugar
  • 50g butter, softened
  • 125g cream cheese
  • 4 digestive biscuits
  1. Preheat the oven to 170°C/325°F/gas mark 3. Line a 12-hole muffin tray with paper cake cases. Set 6 cherries aside for later, and with the remaining 12, remove the stones, chop them roughly and divide between the cases.
  2. Place the butter, sugar, eggs, flour and yoghurt in a food mixer or large bowl, and mix thoroughly for at least 4-5 minutes until pale and fluffy. Pour over the chopped cherries into the cake cases, and bake for 15-17 minutes until golden, and they spring back when prodded. Cool on a wire rack.
  3. Meanwhile, make the cream cheese icing - place the icing sugar, butter and cream cheese in a food mixer or large bowl and mix for 4-5 minutes until very light and fluffy.
  4. Cut the remaining 6 cherries in half, removing the stones. Place the digestive biscuits into a small freezer bag and crush them. When the cupcakes have cooled completely, slather with icing, sprinkle with biscuit crumbs, then top with the cherry halves.
Cherry Cheesecake Cupcakes 3

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  1. Ooh yes, I like the sound of these Kate, cherries, cake and cheese – mmm. I’ve been waiting for a cherry pitter to arrive so I can make something with them, but I fear by the time I do, it will be too late and the cherries will have gone.

    1. Oooh a cherry pitter – that is going on my christmas list as I’ve chopped the stones out of about 500 cherries in the last week (hence all my cherry recipes using chopped or halved cherries!!) and that would save SO much time, hassle and stained sticky fingers!! x

  2. What gorgeous cupcakes. I love that these are a lightened up version of a cheesecake, but still have that flavour.

    1. Thanks Andrea! x

  3. Amazing! I love anything cherry flavoured and these look perfect x

    1. Thanks Emily! x

  4. I love anything with cherries – and having discovered dairy free cream cheese these are definitely on my to make list.

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