Description
Delight in these Cherry Cheesecake Cupcakes featuring a smooth and creamy cheesecake batter atop a crunchy vanilla wafer base, finished with a sweet cherry pie filling. Perfectly portioned for individual servings, these cupcakes are an elegant and delicious dessert that will impress at any gathering.
Ingredients
Scale
Base
- 30 vanilla wafers
Cheesecake Batter
- 3 8-ounce packages of cream cheese (at room temperature)
- 1 cup sugar
- 4 eggs
- 2 tbsp fresh lemon juice
Topping
- Cherry pie filling (amount as needed for topping 30 cupcakes)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct baking temperature before you begin preparing the cupcakes.
- Prepare the batter: Using a mixer, cream together the cream cheese, sugar, eggs, and fresh lemon juice until the mixture is smooth and well combined. Set this cheesecake batter aside.
- Prepare muffin tin: Line a muffin tin with muffin cups to make removal easy and keep the cupcakes intact after baking.
- Add vanilla wafers: Place one vanilla wafer at the bottom of each muffin cup. This will serve as the cupcake crust base.
- Fill muffin cups: Pour or spoon the cheesecake batter into each muffin cup, filling them about three-quarters full to allow room for rising during baking.
- Bake the cupcakes: Because this recipe makes about 30 cupcakes, bake them one tray at a time to ensure even cooking. Bake each tray for 22 minutes until the edges are set but the centers slightly jiggly.
- Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool completely. The centers will sink as they cool; this is normal and creates a perfect well for the topping.
- Add cherry topping: Once cooled, add a scoop of cherry pie filling into the center of each cupcake, filling the sunken center generously.
- Chill before serving: Refrigerate the cupcakes for at least 1 hour to allow them to set and flavors to meld before serving.
Notes
- Make sure the cream cheese is at room temperature before mixing to avoid lumps and ensure a smooth batter.
- Bake the cupcakes one tray at a time to ensure they cook evenly and have the perfect texture.
- The sinking centers after baking are expected and perfect for holding the cherry topping.
- You can substitute fresh cherries for the pie filling for a fresher taste, but pie filling adds sweetness and consistency.
- These cupcakes keep well refrigerated for up to 3 days and can be prepared a day ahead for convenience.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
