Cheesecake Stuffed Red Velvet Cupcakes

Yes. You read that correctly.

I had a life changing experience a few weeks ago at an Iron Bowl get together. My new culinary BFF (hi, Jessica!) made some amazing cupcakes that had a pumpkin pie in the center.

A pumpkin pie.

In the center of a cupcake.

It was incredible. The pie was velvety and the cake was nice and tender. But probably the most surprising part was how it all made for one cohesive bite. It was a fantastic dessert experience.

I was inspired.

But what pie/cupcake combo do I choose?

Ding! Ding! Ding! We have a winner!

Look, people, I know it is scary. The calories, the time…the calories. But look. ‘Tis the season, right? If Christmas is good for nothing else, it is good for stuffing your face with insane treats so that you can feel bad about yourself later.

And if you are really scared to have these in your house, you could always make them, eat one, and then give them to your neighbors. You know the neighbors that you are trying to bribe with sweets so that they will love you forever and maybe remember that you have babies who go to bed early so maybe they shouldn’t leave their dogs outside in the cold so that they bark incessantly and wake said babies up, and besides that’s mean to the pets that you supposedly love anyway.


Oh wait, that’s just my neighbors?

Oh…well…let me get back to these cupcakes that you are going to make for you and yours.

Like I said, they do take a little bit of time to throw together but they are COMPLETELY WORTH IT. So let’s get to it.

First off, you need to make your cheesecakes. I just ripped off the filling from my Snickerdoodle Cheesecake Bites, but instead of the shortbread crust, I went with a more traditional graham cracker thang.

Simply crush up a few sheets of graham crackers and then stir in some melted butter and sugar. Then press a little bit of the mixture into the bottoms of a mini muffin pan. Top it off with some spoonfuls of the cheesecake batter and bake it for about 20 minutes. When they are done, let them cool on the counter, and then place the pan into the freezer for about an hour so that they are super easy to pop out of the tin. Trust me on this one. If you skip this step you will be fraught with heartache and cheesecake crumbs everywhere.

When the cheesecakes are nice and frosty, you can go ahead and make up the cake batter.

Then fill the cupcake liners just slightly less than half way full, and place a cheesecake inside each one.

Then pour cupcake batter over the cheesecakes to fill up the papers.

Bake them up and let them cool completely before frosting them. I always use Paula Deen’s Cream Cheese Frosting recipe. It is no fail, rich, and delicious. And frankly, I don’t really see any reason to try to improve upon it.

So there you have it. Cheesecake and red velvet cupcakes. Hey, think about it like this, this will make one less desert that you have to pick and choose from at your next party.

Cheesecake Stuffed Red Velvet Cupcakes

Makes 12 cupcakes


1/2 cup graham cracker crumbs (3 sheets)

1 1/2 tablespoons butter, melted

1/4 cup + 2 tablespoons sugar, divided

6 oz cream cheese, softened

1/4 cup sugar

1/4 cup plain Greek yogurt

1/4 tablespoon vanilla

1 egg

Preheat oven to 350.

Combine graham cracker crumbs, butter, and and 2 tablespoons sugar in a small bowl and press into the bottoms of a well greased mini muffin tin. Set aside.

In a mixer, beat together cream cheese and 1/4 cup sugar.

Stir in yogurt, vanilla, and egg.

Spoon onto graham cracker crumbs and bake for 20 minutes.

Let cool to room temperature and place in the freezer for at least one hour.


1 cup sugar

1/2 cup butter, softened

2 cups all purpose flour

2 tablespoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1/4 cup plain Greek yogurt

1 teaspoon vanilla

1 cup milk

1 oz (fluid) bottle red food coloring

Preheat oven to 350.

Cream butter and sugar until fluffy.

Meanwhile, in a large bowl whisk together, flour, cocoa powder, salt, and soda. Set aside.

Blend egg, yogurt, and vanilla into butter and sugar mixture.

Alternately stir in flour mixture and milk, beginning and ending with the flour mixture.

Stir in red food coloring.

Pour batter into lined cupcake tins slightly less than halfway full.

Place a mini cheesecake into batter.

Cover with batter to fill the tins.

Bake for 20-25 minutes, until an inserted toothpick comes out clean.

Let cool completely before frosting with a cream cheese icing.

Woops….looks like I’ll be listening to the neighbor’s dogs barking again for the next year too.

6 responses »

  1. Now this looks like something I will be making for Christmas.

  2. Would this work, do you think, without the crust? In other words, if I just made cheesecake filling balls and put those inside the batter?

  3. Hi! I love this idea, and can’t wait to make them. I have a question, do you serve them cold? Or do you store them in the refrigerator, and then let them sit out a bit? Thanks!


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