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Valentine’s Pink Cherry Cheesecake Cups

Valentine’s Pink Cherry Cheesecake Cups - featured image
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These Valentine’s Pink Cherry Cheesecake Cups are a quick, easy, and adorable party dessert featuring a buttery graham cracker crust, creamy pink cheesecake filling, and a cherry swirl. Perfect for celebrations, they’re portion-controlled, crowd-pleasing, and can be made ahead for stress-free entertaining.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs
  • 3 tbsp (40g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • Pinch of salt
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (80g) Greek yogurt or sour cream
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp (30ml) cherry juice
  • Pink food coloring (optional, a drop or two)
  • 1/2 cup (120g) cherry pie filling or canned cherries, chopped
  • Extra cherry halves for garnish (optional)
  • Whipped cream (homemade or store-bought)
  • Festive sprinkles or edible glitter (optional)

Instructions

  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture resembles wet sand.
  3. Spoon about 1 tablespoon of the crust mixture into each liner and press firmly to compact. Set aside.
  4. In a large bowl, beat cream cheese until smooth. Add Greek yogurt, sugar, egg, and vanilla extract. Mix until creamy and well-blended, scraping the bowl as needed.
  5. Add cherry juice and pink food coloring (if using). Mix just until the color is even.
  6. Spoon about 2 tablespoons of cheesecake filling into each crust-lined cup, leaving a bit of space at the top.
  7. Drop a small spoonful (about 1 teaspoon) of cherry pie filling or chopped cherries on top of each cup. Swirl gently with a toothpick or skewer.
  8. Bake at 325°F (163°C) for 16-18 minutes, until centers are set but still slightly jiggly. (For no-bake: skip the egg and refrigerate for 3-4 hours instead.)
  9. Let cups cool in the tin for 10 minutes, then transfer to a wire rack. Once at room temperature, chill in the fridge for at least 2 hours (overnight is best).
  10. Before serving, top with whipped cream, extra cherry halves, and sprinkles or glitter if desired. Serve cold.

Notes

For gluten-free, use almond flour or gluten-free cookie crumbs for the crust. For dairy-free, substitute plant-based cream cheese and coconut yogurt. Don’t over-mix the filling to avoid cracks. Chill overnight for best flavor and texture. These cups can be made ahead and freeze well. If making no-bake, omit the egg and chill for 3-4 hours.

Nutrition

Keywords: cheesecake cups, cherry cheesecake, Valentine’s dessert, party dessert, mini cheesecake, pink dessert, easy cheesecake, make ahead dessert

Find it online: https://leilameals.com/valentines-pink-cherry-cheesecake-cups-recipe-easy-party-dessert/