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Cherry Cheesecake Muffins Recipe

Cherry Cheesecake Muffins

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (169)

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Average Rating:

Total Reviews: 169

Showing 1-10 of 169

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  • on August 23, 2012

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    Dear Ms.Lee,
    I have been making this for years but sorry to say I tweeqed it. I don't care for the crust idea...never did it. I did make the batter as you instructed. Then goes the cream cheese and topped off not by cherry preserve....but with CHERRY PIE FILLING! Just a lil. About 3 cherries and a pinch of the glaze. These are to die for! Thank you for the inspiration to find one of my family favorites. You Rock!!! I would love to have you over for coffee and my version of your classic. Let me know when your free.....

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  • on October 13, 2011

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    Omg I made these and my family loved them I mean really really loved them.. Will be making some more this weekend and putting my own twist to them... AWESOME

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  • on May 29, 2011

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    This recipe is awesome with all CAPS love love it sample and easy and most of all Delicious...

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  • on March 12, 2011

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    Using a muffin tin for 12, I had way too much graham cracker mixture left. There was also alot of batter. I think the next time I will use another tin & make atleast 4-6 more muffins. If each cup weren't so full, I could use more strawberry jelly as I only used about 1/2t. The family liked them, but I don't think they will ask for them alot. I also think you can delete the sugar from the batter as boxed cake mixes are always very sweet. With this being a semi-homemade recipe, it took more time than expected.

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  • on May 12, 2010

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    don't add all the sugar she does. in the batter recipe, she says to add extra sugar, but the white cake mix already has plenty so you can skip on it. and don't add any sugar to the crust either because graham crackers are already sweat enough. i always make twice the filling because that's the best part. with these few changes, these are really some delicious cheesecake muffins.

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  • on April 19, 2010

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    I am not a big baker, but i did just what the recipe said except the "muffin pan". I assumed cupcake pans are the same as muffin pan.........wrong. When i finished a dozen cupcakes i noticed i didnt have extra cupcake pans. so with the remainder i used a pie pan and baked for about 35 to 40 min. perfecto and pretty. I THINK I WILL BAKE MORE NOW!!!!!!!

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  • on February 11, 2010

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    These are the best!!!!!!!!

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  • on February 07, 2010

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    I fixed this recipe for one of my Thanksgiving desserts and everybody loved them, I even pass the recipe to others and they raved, you just don't have to use cherries you can use other fruit too, I'm going to try this recipe with chocolate cake mix instead of white cake mix, I hope it turn out just as delicious

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  • on February 01, 2010

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    this recipe makes no sense, it is not written correctly!!!! where in the world are ya supposed to use the cheese filling???!!! someone at food net needs to check this out. poor sandra, so many of her recipes are screwed up . i know it's NOT her fault!!! sharon in texas

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  • on July 10, 2009

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    The recipe says to spray the muffin pan bottom and not use the muffin tins. I did just that but the graham cracker crust did not stick to the muffin bottom. I was super disappointed! I also had a ton of extra batter! Such a waste. I don't think I am going to make these again.

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