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
Did you make this recipe?
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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.
How can I name these gluten free?
Any ideas
I made this recipe very good thank you, but some of the cheese cakews fell in the middle how can I change this Thank You
Mine also fall in the center. How do I rectify that?
Did these for a dock party and everyone loved them. Easy and delicious and will be making them for Christmas! Could u post the nutritional values please! Thank u!
Hey There! So glad to hear you love the recipe, thanks for sharing the great report! At the bottom of each recipe card is a button that you can click to “show nutrition” info. Please keep in mind ingredients vary in each kitchen, so you might want to use your own nutrition calculator to get more exact info. Thanks! ~Jennifer
I’ve been making this recipe for years. I always amuse 3 pkgs of cream cheese, 3 eggs and extra lemon juice. This makes 24 nice size cupcakes.
Great recipe and always requested for our family gatherings!
I’ve been making this recipe for years. I use 3 pkgs of cream cheese, 3 eggs and extra lemon juice. This makes 24 nice size cupcakes.
Yummy, my son and I made these for Thanksgiving.
A 10 for sure
However my cookies always fall in the center after baking.
Ideas?
It would have been nice to have the instructions on how to top the cheesecakes for those of us who have never done it & how you got them to look so perfect.
Hey There! We just use a tablespoon to add pie filling. I try to spoon about 3 cherries and filling on top of each cheesecake. We hope you enjoy!