Description
These Cherry Cheesecake Cupcakes are a delightful and easy-to-make dessert combining creamy cheesecake batter, a crunchy vanilla wafer base, and a sweet cherry pie filling topping. Perfect for parties and gatherings, they bake individually in muffin tins for a convenient handheld treat.
Ingredients
Scale
Base
- 30 vanilla wafers
Cheesecake Batter
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 2 tablespoons fresh lemon juice
Topping
- Cherry pie filling, about 1 scoop per cupcake
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Mix cheesecake batter: Using a mixer, cream together the cream cheese, sugar, eggs, and lemon juice until the mixture is smooth and well combined. Set aside.
- Prepare muffin tin: Line a muffin tin with muffin liners to prevent sticking and to make cleanup easier.
- Add vanilla wafers: Place one vanilla wafer at the bottom of each muffin cup to form the base of the cupcake.
- Fill with batter: Pour the cream cheese mixture into each muffin cup until about 3/4 full, covering the vanilla wafer.
- Bake cupcakes: Bake each tray separately for 22 minutes to ensure even cooking. Since the recipe makes about 30 cupcakes, bake one tray at a time.
- Cool cupcakes: Allow the cupcakes to cool completely. The centers will sink slightly as they cool, which is normal.
- Add cherry topping: Once cooled, add a scoop of cherry pie filling to the center of each cupcake.
- Refrigerate: Refrigerate the cupcakes for at least 1 hour before serving to allow them to set and chill properly.
Notes
- These cupcakes are best served chilled for optimal flavor and texture.
- You can substitute lemon juice with lime juice for a different citrus twist.
- Make sure the cream cheese is at room temperature for smooth mixing and to avoid lumps.
- Baking one tray at a time prevents uneven baking and ensures consistent results.
- Leftover cupcakes can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 85 mg
