Can I use frozen cherries instead of cherry pie filling?

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.

Why do the centers of the cupcakes sink after baking?

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.

How long do Cherry Cheesecake Cupcakes keep in the fridge?

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.

Can I make this recipe gluten-free?

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.

Cherry Cheesecake Cupcakes: Irresistibly Creamy & Bright

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

Scale

Crust

30 vanilla wafers

Cheesecake Filling

3 8 ounce packages cream cheese (at room temperature)
1 cup sugar
4 eggs
2 tbsp fresh lemon juice

Topping

Cherry pie filling (about 1 cup, to top cupcakes)

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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