Cherry Cheesecake Cupcakes

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

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!

Course Dessert

Cuisine American

Keyword Cherry Cheesecake Cupcakes, Vanilla Wafer Cheesecake Cupcakes

Prep Time 15

Cook Time 20

Total Time 35

Servings 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