Cherry Cheesecake Cupcakes
Cheesecake lovers will fall head over heels for these Cherry Cheesecake Cupcakes, and they’re so easy to make!
With a vanilla wafer crust and a cherry pie filling topping, these individual cheesecakes are as pretty as they are delicious. They’re one of our family’s favorite desserts!
Why We Love This Cheesecake Cupcake Recipe
My husband LOVES cheesecake and often asks for this recipe. We’ve got a classic Buckeye Cheesecake, but these cheesecake bites and our No Bake Cherry Cheesecake are so much quicker and easier. Cherry pie filling is our family’s favorite topping, but many pie fillings work well.
My mom loves making cakes and cupcakes, and she often whips up a batch of these for family parties, graduations and carry-ins. At birthday parties, we’ll serve them alongside our Cake Mix Cupcakes or another easy 9 x 13 Cake to add color and variety to the dessert table.
I always get the kids involved when preparing for a party. They love putting the vanilla wafers in the bottom of each liner and usually eat half a box before the real party begins!
Just like our Pistachio Pudding Cake, Turtle Cake from a Box Mix and S’mores Pie it is a tradition to find these on the dessert table at one of our parties throughout the year.
What You’ll Love:
- Easy individual servings: Some of the best party and potluck desserts come in cupcake liners because they make serving and eating so easy.
- Pretty on any dessert table: Stack them at different heights for a pop of color, or include them in a Dessert Bar paired with a Loaded Baked Potato Bar so guests can build their own meal.
- Easy to make ahead: Bake the nilla wafer cheesecake cupcakes a day or two early and keep them in the fridge. Wait to add the pie filling until party time, or set out a few flavors and let guests top their own!
- Perfect for holidays: These silver cupcake liners make cherry pie filling really stand out. Add blueberry or blackberry pie filling for a red, white and blue dessert for the 4th of July or Memorial Day weekend.
Just like our Pistachio Cake with Pudding Mix, Turtle Cake recipe and Easy Smores Pie, it is a tradition to find these on the dessert table at one of our parties throughout the year.
Ingredients Needed
- Vanilla wafers – A ready-made crust that makes these mini cheesecakes extra easy and adds a sweet vanilla crunch.
- Cream cheese – We like Philadelphia cream cheese for a slightly more premium taste.
- Sugar – Granulated sugar sweetens the rich cream cheese.
- Eggs – Helps the mixture rise a bit and deepens the flavor.
- Vanilla – Pure vanilla extract enhances the flavors of all the other ingredients.
- Lemon juice – I prefer freshly squeezed to a bottle.
- Cherry Pie Filling – Extra cherry is our preference.
If you enjoy the vanilla wafers in this recipe you may also enjoy them in our Banana Pudding for a crowd or Vanilla Wafer Cake.
How to Tell When Mini-Cheesecakes Are Set
This recipe only takes about ten minutes to mix up once the cream cheese is soft. In my opinion, the trickiest part of making cheesecake is knowing when it’s “set.”
I always set the timer for a few minutes less than the recommended time. Then I open the oven and gently move the pan an inch or two. If the centers still jiggle a lot, I put them back in for a few more minutes.
After checking a few times, you’ll notice the jiggle gets smaller and smaller. I take the mini cheesecakes out when the edges look set and the centers barely jiggle, before the tops start to brown or crack.
Mini Cherry Cheesecake Cupcakes Recipe
- Line 2 muffin tins with cupcake liners and preheat oven to 375°F.
- Add a vanilla wafer with the flat side down in the bottom of each liner.
- In a mixing bowl beat softened cream cheese until light and fluffy.
- Mix in eggs, sugar, vanilla and lemon juice.
- Fill each liner 3/4 full with cream cheese mixture and bake 15 – 20 minutes until set.
- Allow mini cheesecakes to cool before spooning your favorite pie filling on top.
- Store in an airtight container in the refrigerator.
Jennifer’s Recipe Tips and Tricks
- Soften the cream cheese first: If it isn’t soft, the cheesecakes may turn out lumpy instead of smooth and creamy. We prefer Philadelphia over store brand for the best results.
- Top with about 3 cherries: That’s just the right amount of cherry pie filling for each mini cheesecake.
- Freeze them plain: Mini cheesecakes freeze well in an airtight bag, but add the pie filling after thawing since it doesn’t freeze well.
- Prevent sinking centers: Beat the cream cheese until fluffy before adding the other ingredients, then mix the eggs in on low just until combined. Extra air makes the cheesecakes puff up and then fall as they cool. A small dip is normal and makes a perfect spot for the pie filling!
Can These Be Made Ahead Of Time?
Yes – the cheesecake part can be made one to two days ahead and refrigerated. Then add the pie filling on top when ready to serve.
Mini cheesecakes with a vanilla wafer are best eaten within 2 – 3 days of baking because the vanilla wafer in the bottom can get soggy.
Other Classic Dessert Recipes:
- Vanilla Texas Sheet Cake
- Banana Pudding Delight
- Black Forest Pie
- Cool Whip Fruit Salad
- Apple Bundt Cake recipe
- Chocolate Chip Cream Cheese Bars 9×13
Cherry Cheesecake Cupcakes
Ingredients
- 20 cupcake liners
- 20 vanilla wafers
- 16 ounces cream cheese softened
- 2 eggs
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 21 ounce can cherry pie filling
Instructions
- Preheat oven to 375°F. Line cupcake pan with liners. Place a vanilla wafer, flat side down in the bottom of each liner.20 cupcake liners, 20 vanilla wafers
- In a small bowl beat softened cream cheese.16 ounces cream cheese
- Add sugar, eggs, lemon juice, and vanilla; mix until fluffy and light.2 eggs, 3/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla
- Fill liners 3/4 full with cream cheese mixture. Bake for 15 to 20 minutes or until set. Let cool.
- Set mini cheesecakes out on a tray and display toppings of your choice around the mini cheesecakes. Makes 15 – 20 mini cheesecakes.21 ounce can cherry pie filling
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Rate This Recipe Pin This RecipeOriginally published on June 15, 2018 with pictures updated on May 18, 2022 and October 17, 2026.
You did not give any amounts for the ingredients of the mini cherry cheese cake!
Hey There! Sorry about that, if you look at the bottom of the post there’s a recipe card with more details! Hope you enjoy 🙂
I have made this recipe several times recently for potluck luncheons. It was a big hit with everyone. Thank you for sharing.
These sound delicious! Question…These are mini cheesecakes, I know. But what size are they specifically ~ Regular cupcake pan or Mini?
Thanks in advance. Looking forward to making them!
Hey There! Good question – these use regular sized cup cake pan liners – the standard sized pan that holds 12 cupcakes.
I’ve made cherry cheesecake for many years; however, have never tried to make the mini ones. I’m curious: when served… do you eat them out of the cupcake liner, or can they be turned out onto a serving platter?
Hey There! We usually just serve right in the cupcake liner. Putting them in a silver or another decorative liner is beautiful! Hope you enjoy 🙂
I got 14 out of regular size muffin pans and 3/4 full. I add a little extra lemon flavoring cause we love them that way. Been making these for years.
When I tried this recipe, some of the vanilla wafers floated to the top 🙁 what can I do to prevent that?
Hey There! Thanks for trying the recipe! Sorry to hear that. I haven’t experienced it, but I wonder if the flat part of the wafer was up so some batter got under the rounded edges and rose up? I think I usually put the flat side of the vanilla wafer level on the bottom of the cupcake liner. I hope you enjoy them 🙂
The mini cheesecakes sound delicious. Do you spray the muffin papers with Pam before filling??
Hey There! I do not spray the muffin papers, but if you wanted to add a light coat of Pam that would probably be fine. Hope you enjoy the recipe 🙂
Made these darling cupcakes and they are wonderful. Easy to make and a real.hitvwith my guests. Put a dollop of whipped with sliced. Strawberry and a blue berry for contrast..Really yummy
Vanilla wafers are so small now a days that the flat side does not fill the bottom of the cupcake paper. what do you suggest I do? can I crush the wafers so I can cover the whole bottom of cupcake papers?
Hey There! Even if they don’t quite fill the cup they still work well. If they’re extremely small maybe try a different brand. Hope you enjoy 🙂
I crush the vanilla wafers, , and cover the bottom of cupcake pan
I made my own vanilla wafers.
Easy recipes on line, and perfect size for the bottom of the cupcake liner.
Can I freeze the baked cupcakes without the cherry filling?
Hey There! Yes, I think that should work. I hope you enjoy!
I cannot believe no one has suggested after cupcakes are cooled place a dollop of coolwhip then your favorite topping, i been making the minis and fullsize this way since the 80’s. They are so delicious since you have to refrigerate the cupcakes the coolwhip makes it so yummy. Try it yo7 will love it.
I need to make these on Thursday to serve part on Saturday and part on Sunday. Can I leave the cherry topping off and refrigerate them. Then add the cherry just before serving? Hoping I dont have to freeze them
Will they be good for that long in the refrigerator?
Hey There! Great question – yes, you can easily make ahead (without pie filling) 1 to 2 days ahead. We haven’t tested making them that far ahead, but a couple days works very well. I hope you enjoy the recipe as much as we do!
Can I use this recipe making a smaller bite sized version?
Hey There! The cheesecake portion would work fine in smaller bites, I’m not sure how to replace/adjust the vanilla wafer cookie crust? Maybe mini wafers could work? Hope you enjoy!
Thank you for answering all and everyone’s questions. First time to making them and I had all those questions to ask.
I use silicone baking cups (they’re lassoed just like the paper liner cups). Once baked and cooked they pop right out whole! Nothing sticks to the sides, the silicone cups are great for these!
Great, I was wondering about that.
3/4 cup of sugar is a HUGE AMOUNT and unnecessary. The original Philadelphia Cream Cheese/Nilla Wafer recipe I have followed since the 1980’s calls for 1/4 cup of sugar combined with 16 ounces cream cheese, 2 large eggs, 1 teaspoon vanilla extract divided into 12 servings and approximately 15 minutes. Even 1/4 cup of sugar could be lessened for health reasons as there are approximately 20 grams of sugar in a serving of the cherry pie filling alone.
thank you for the heads up!!
I made these many many years ago so easy to make and a big hit. Need to do again.
Used my graham cracker crust. But everything else was by the recipe. I was very pleased with the results. Had good feed back from those who tried them. Thank you for posting.
These are the best. Everyone I made them for love them and want them everytime I go to a dinner.
Love these. Always a at parties! Can you use any type and you’d like! And I do crush my vanilla wafers because they’re not large enough anymore!
I made this recipe & made a couple of alterations. I cut the sugar from 3/4 to 1/2 cup & I used the mini muffin cups. You can put a normal size vanilla wafer in it & it’s tight but just fine. I even had put the vanilla wafer in rounded side down bcz it fit the muffin cup better. Spoon in about a heaping tablespoon of the cream cheese mixture over the wafer & baked mine 17 min. They are just perfect & very tasty!! Great recipe!!
Oops forgot to say this recipe made 60 minis !