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Overhead view of mini cheesecake cupcakes in foil cupcake liner topped with cherry pie filling
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Cherry Cheesecake Cupcakes

Cheesecake lovers will fall head over heals for this Cherry Cheesecake Cupcakes recipe because they are so easy to make!
Course Dessert
Cuisine American
Keyword cheesecake bites, Cherry Cheesecake Cupcakes, Mini cheesecakes with vanilla wafers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 mini cheesecakess
Calories 177kcal
Author Jennifer Osterholt

Equipment

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

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 107mg | Potassium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg