There’s something utterly delightful about the blend of creamy cheesecake and bright cherries in these mini sweet treats. This Cherry Cheesecake Cupcakes Recipe captures all that goodness in a perfectly portioned, easy-to-enjoy cupcake form – trust me, these are well worth your time.
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Why You'll Love This Recipe
I’m genuinely hooked on how simple these cupcakes are to make and yet how impressive they look and taste. Every time I serve these at gatherings, they’re the first to disappear – and I’m pretty sure it’s the cherry topping that seals the deal for everyone.
- Perfect Portion Size: Each cupcake gives you just the right amount of cheesecake indulgence without feeling too heavy.
- Simple Ingredients: The recipe relies on pantry staples and fresh lemon juice to brighten the flavor.
- Eye-Catching Presentation: Those little vanilla wafers add a nifty base and a subtle crunch that no one expects.
- Make-Ahead Friendly: You can prepare these in advance and refrigerate them for events or dessert after dinner.
Ingredients & Why They Work
Every ingredient in this Cherry Cheesecake Cupcakes Recipe plays a key role in the texture and flavor. I always suggest using room temperature cream cheese for a silky smooth batter and fresh lemon juice to add that subtle tang that wakes up the richness. Also, those vanilla wafers at the base offer a surprise crunch with every bite!
- Vanilla Wafers: These aren’t just a quirky addition – they create a firm, tasty crust that contrasts beautifully with the soft cheesecake.
- Cream Cheese: Make sure it’s softened so you whisk everything smoothly; it’s the creamy heart of these cupcakes.
- Sugar: Sweetens the cheesecake without overpowering the tangy notes from the lemon juice.
- Eggs: They bind the batter and give it the perfect rise and structure while keeping it moist.
- Fresh Lemon Juice: Adds brightness and cuts through the richness, balancing the flavor.
- Cherry Pie Filling: This finishing touch adds juiciness and a pop of fruity sweetness that takes these cupcakes to the next level.
Make It Your Way
I love tweaking this Cherry Cheesecake Cupcakes Recipe depending on the season or occasion. It’s super easy to switch up the cherries for other berry pie fillings or even fresh fruit if you want something lighter.
- Berry Variation: I’ve swapped out the cherry pie filling for blueberry or raspberry pie filling, and it adds a whole new twist that’s just as delicious.
- Diet-Friendly: If you're cutting back on sugar, you can reduce it slightly or try a sugar substitute, but remember the texture might be a bit different.
- Mini Size: For parties, try making these in mini muffin tins to create bite-sized delights that vanish fast!
Step-by-Step: How I Make Cherry Cheesecake Cupcakes Recipe
Step 1: Cream It All Together
Start by preheating your oven to 350°F (175°C). Using a mixer, beat together the softened cream cheese, sugar, eggs, and fresh lemon juice until the batter is completely smooth and creamy – no lumps! I always pause to scrape down the bowl a couple of times to make sure everything’s fully incorporated.
Step 2: Build Your Cupcakes
Line your muffin tin with paper liners, then place one vanilla wafer at the bottom of each cup. This little crunchy base adds such a lovely texture contrast once baked. Pour the cream cheese batter on top, filling each cup about three-quarters full. This helps prevent the batter from spilling over as it bakes.
Step 3: Bake With Patience
This recipe makes about 30 cupcakes, so you’ll need to bake them one tray at a time for even results. Bake for 20-22 minutes each tray. Don’t worry if the centers sink a bit once they cool—that’s totally normal and even a signature look for cheesecake cupcakes.
Step 4: The Finishing Touch
Once the cupcakes are cooled, gently scoop a dollop of cherry pie filling into the center of each cupcake. Refrigerate them for at least an hour so everything sets beautifully before serving. I find chilling also helps the flavors meld together.
Top Tip
From my many batches of these cupcakes, here’s what really helped me nail the perfect texture and appearance:
- Room Temperature Cream Cheese: Always soften your cream cheese before mixing to avoid lumps and ensure a silky batter.
- One Tray at a Time: Baking all cupcakes on one tray guarantees even cooking, so you avoid underbaked or overcooked cupcakes.
- Don’t Skip the Cooling: Allow the cupcakes to cool completely before adding cherry topping to prevent it from melting or sliding off.
- Scoop Cherry Gently: Use a small spoon or melon baller for neat dollops of cherry pie filling; it looks prettier and tastes better!
How to Serve Cherry Cheesecake Cupcakes Recipe
Garnishes
I like to keep garnishes simple so the cherry pie topping remains the star. Sometimes a small mint leaf or a light dusting of powdered sugar adds a little charm without overpowering the flavor. If it’s a festive occasion, a few chocolate shavings can add a touch of elegance and richness.
Side Dishes
These cupcakes pair wonderfully with a cup of hot coffee or even a glass of chilled milk. For a brunch spread, I love serving them alongside fresh fruit salad or a light green salad dressed with citrus vinaigrette to balance out the dessert’s richness.
Creative Ways to Present
For birthdays or special events, I sometimes place these cupcakes on a tiered dessert stand surrounded by fresh cherries and edible flowers. Another idea I tried involved topping them with a swirl of whipped cream and a maraschino cherry for an extra lovely presentation that always earns compliments.
Make Ahead and Storage
Storing Leftovers
I keep leftover Cherry Cheesecake Cupcakes covered in an airtight container in the fridge. They stay fresh and creamy for up to three days, but honestly, that rarely happens because they tend to disappear quickly!
Freezing
When I want to prep in advance, I freeze these cupcakes without the cherry topping. Wrapped tightly in plastic wrap and stored in a freezer-safe container, they freeze beautifully for up to two months. Just thaw in the fridge overnight and add the cherry filling right before serving.
Reheating
I typically serve these cupcakes cold, but if you prefer them slightly warmed, I pop them in the microwave for about 10 seconds. Just be careful not to overheat or they’ll lose their creamy texture and can get a little rubbery.
Frequently Asked Questions:
Frozen cherries can work, but they lack the sweetness and syrupy consistency of the pie filling. If you use frozen cherries, consider cooking them down with some sugar and lemon juice to create a compote for best results.
The sinking center is actually a classic characteristic of cheesecake-style cupcakes because of their creamy, dense batter. It’s perfectly normal and doesn’t affect the taste or quality of your cupcakes.
Stored in an airtight container, these cupcakes keep well in the refrigerator for up to three days. Beyond that, the texture and flavor might start to decline.
Yes! Simply swap the vanilla wafers for a gluten-free variety or substitute with crushed gluten-free cookies. This way, the recipe stays accessible but just as tasty.
Final Thoughts
This Cherry Cheesecake Cupcakes Recipe holds a special place in my collection because it combines ease and elegance in one neat little package. Whether you’re making it for a casual family dessert or a party showstopper, these cupcakes never fail to impress. I’m confident you’ll enjoy making them as much as eating them—so give it a try, and don’t be surprised if you need to bake a second batch!
Print
Cherry Cheesecake Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 30 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Cherry Cheesecake Cupcakes featuring a creamy cheesecake filling on a vanilla wafer crust, topped with sweet cherry pie filling. This simple baked dessert offers a perfect individual portion that's both visually appealing and bursting with flavor.
Ingredients
Crust
- 30 vanilla wafers
Cheesecake Filling
- 3 8 ounce packages cream cheese (at room temperature)
- 1 cup sugar
- 4 eggs
- 2 tablespoon fresh lemon juice
Topping
- Cherry pie filling (about 1 cup, to top cupcakes)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Prepare Batter: Using a mixer, cream together the cream cheese, sugar, eggs, and lemon juice until the mixture is smooth and well combined. Set aside.
- Line Muffin Tin: Line a muffin tin with muffin cups to hold the cupcake batter and crust.
- Add Crust: Place one vanilla wafer at the bottom of each lined muffin cup as the crust base.
- Fill Cups: Fill each muffin cup about three-quarters full with the cream cheese batter, covering the vanilla wafer base.
- Bake in Batches: Bake the cupcakes one tray at a time at 350 degrees Fahrenheit for 22 minutes to ensure even baking.
- Cool: Allow the cupcakes to cool completely; note that the centers will sink slightly, which is normal.
- Add Topping: Once cooled, add a scoop of cherry pie filling to the center of each cupcake.
- Chill: Refrigerate the cupcakes for at least 1 hour before serving to let flavors meld and the cheesecake set properly.
Notes
- These cupcakes are best baked one tray at a time to ensure each batch cooks evenly.
- The sinking center in the cupcakes after baking is expected and will be filled with cherry pie topping.
- You can substitute the cherry pie filling with any other fruit topping if desired for variety.
- Make sure cream cheese is at room temperature to ensure a smooth batter.
- Refrigerating for at least an hour enhances the flavor and texture before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 85 mg
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