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There’s nothing quite like biting into a soft, fluffy muffin and discovering a swirl of sweet cherry filling and creamy cheesecake tucked inside. These Cherry Cheesecake Muffins bring together two beloved desserts in one easy, make-ahead treat that’s perfect for holiday mornings, brunch trays, or gifting to neighbors. Every bite is rich, tender, and just sweet enough — the kind of recipe that instantly feels like a tradition.

These muffins come together quickly with simple pantry ingredients and bake into beautiful bakery-style domes. Serve them warm for a cozy breakfast or pack them into festive tins for a homemade holiday surprise. Whether you’re making them for a Christmas brunch or a winter weekend treat, they always disappear fast!

Cherry Cheesecake Muffins

Sandra Lee, Semi-Homemade

These are my all-time favorite breakfast muffin during the Holidays! That's the only time I make them so that they remain special. They are so different and so delicious!

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Course Breakfast, Brunch

Servings 12 muffins

Ingredients

FOR BATTER:
1 8 oz pkg cream cheese, softened
1 box white cake mix
1/2 cup sour cream
2 lrg eggs, beaten
1/4 cup granulated sugar
FOR CRUST:
2 cups graham cracker crumbs (crushed with rolling pin)
1/2 cup granulated sugar
6 tbsp butter, melted
FOR FILLING:
1 8 oz pkg cream cheese
1/4 cup granulated sugar
1 lrg egg, beaten
1/2 tsp lemon juice (fresh is best)
1/4 cup cherry pie filling

Instructions

Lightly grease 12-cup muffin pan or use paper cupcake liners.
FOR CRUST: combine graham cracker crumbs, 1/2 cup sugar and melted butter in small bowl.
FOR FILLING: in small bowl, combine ingredients for filling and beat until smooth.
FOR BATTER: in large mixing bowl, combine cake mix, cream cheese, sour cream, eggs and 1/4 cup sugar. Beat on medium speed for 2-3 minutes or until well combined and smooth.
Divide crust mixture evenly into the 12 muffin cups and lightly press into the bottom.
Fill with batter mixture over the crust for 2/3 way up. Place 1 tsp of cherry pie filling (or jam) on top of batter.
Add a spoonful of filling mixture on top of cherry layer.
Sprinkle remaining graham cracker crumbs on top of muffins.
Bake at 350° for 25 to 30 minutes. Let cool for 8 to 10 minutes before removing from pan.
IMPORTANT: DON'T OVERFILL.