Cherry Cheesecake Cupcakes
Cherry Cheesecake Cupcakes
These Cherry Cheesecake Cupcakes are a simple and delicious dessert! They’re so pretty and flavourful they will disappear quickly!
If there’s one dessert that reminds me of Christmas as a kid, it’s these Cherry Cheesecake Cupcakes. My mom used to make them every year and I loved them so much!
Serious Deliciousness
Creamy smooth cheesecake on a vanilla wafer crust, topped with delicious cherry pie filling. Yes, they really are as good as they sound.
And pretty too.
Trust me, they’re easy to make!
These cupcakes are also really easy to make…don’t be afraid because it’s cheesecake! Trust me, these are way easier than trying to make a full cheesecake…they’re basically fool-proof. The hardest part is having to wait for them to cool down before you eat them!
Speaking of letting them cool…these cheesecake cupcakes are even better on day two after they’ve had time to rest in the fridge. You don’t have to let them come to room temperature before you serve them, we actually enjoy them slightly cool.
Cheesecake Cupcake Recipe Tips:
- Pick your filling! Cherry Pie filling is my favourite on these cupcakes, but you can also use blueberry pie filling, raspberry jam…the possibilities are endlessly delicious!
- You can freeze them! You can freeze these cupcakes with no problem at all. Just don’t add the filling until you’re ready to serve them…so just freeze the cheesecake part. Make sure to put them in an air tight container.
- Let them cool! Make sure you let these cupcakes cool before you eat them! Let them rest in the fridge for at least one hour.
- They’re even better the second day! They really are…the flavours have had time to settle and they just taste so much more flavourful the day after you make them. So if you are having guest over, I would make these a day ahead.
So perfect for holiday dessert trays, potlucks and bake sales too!
I hope you love this recipe! xo
Cherry Cheesecake Cupcakes
Ingredients
- 30 vanilla wafers
- 3 8 ounce packages of cream cheese (at room temperature)
- 1 cup sugar
- 4 eggs
- 2 tbsp fresh lemon juice
- cherry pie filling
Instructions
- Preheat your oven to 350 degrees.
- Using a mixer cream together the cream cheese, sugar, eggs and lemon juice until smooth. Set aside.
- Line a muffin tin with muffin cups.
- Add a vanilla wafer to the bottom of each cup.
- Fill the muffin cup about 3/4 full with the cream cheese batter.
- NOTE: This recipe makes about 30 cupcakes, but you should bake them one tray at a time so they all bake evenly.
- Bake each tray separately for 20 - 22 minutes each.
- Let the cupcakes cool. You will notice that the centres of the cupcakes will sink while they're cooling, and that's fine!
- When the cupcakes are cooled, add a scoop of cherry pie filling to the centre of each cupcake.
- Refrigerate for at least 1 hour before serving.
More Delicious Cheesecake Recipes:
- Chocolate Cream Cheese Swirl Brownies
- Peanut Butter Cheesecake
- S’more Cheesecake Dip
- Pumpkin Cheesecake Swirl Brownies
- Cream Cheese Swirl Brownies
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Have a delicious day!
These pictures are so lovely, I could literally lick my screen.
What other fruit options do you suggest in case I want to make varieties?
Thank you so much! I think any fruit would be amazing…strawberry jam, blueberry pie filling, even fresh fruit.
Are these regular size cupcakes or mini? I would like to make regular so ze. Thanks, Judy
Hi Judy! These are regular size cupcakes. Happy Baking!
Wish there were better instruction to mixing the cream cheese batter, mine came out lumpy, and then I over mixed and it was like a soufflé . I tossed them.
Hi Sandra
That’s so strange, I’ve never had that happen. The key is to mix until the mixture is smooth as is mentioned in my post.
Yep, same problem. I’ve made cheesecakes a million times but I could not get the cream cheese to turn creamy. Sad about this.
Love these so much Joanna! These are straight from childhood! And everyone in the house loves them too. Quick and easy to whip up and I agree, the waiting is the hardest part!
Aren’t they the best?! So yummy and nostalgic!! I loved seeing your comment today! xo
What can you substitute the vanilla wafers with, if anything?
I cannot seem to find them.
I have also had trouble finding them, I wonder why! As a substitute I would consider small sugar cookies, shortbread cookies or graham wafers. Really any small plain cookie…even chocolate or gingersnaps.