Description
Delight in these Cherry Cheesecake Cupcakes, a classic dessert combining creamy cheesecake filling atop a crisp vanilla wafer base, topped with luscious cherry pie filling. Perfect for parties or an elegant treat, these cupcakes offer individual servings of rich flavor with a hint of fresh lemon and a delightful texture contrast.
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, as needed for topping
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Mix the Cheesecake Batter: Using a mixer, cream together the cream cheese, sugar, eggs, and lemon juice until the mixture is completely smooth and well combined. Set aside.
- Prepare the Muffin Tin: Line a muffin tin with paper cupcake liners to ensure easy removal and clean presentation.
- Add the Vanilla Wafers: Place one vanilla wafer at the bottom of each lined muffin cup to form the crust base.
- Fill with Batter: Carefully fill each muffin cup about three-quarters full with the cheesecake batter over the vanilla wafer layer.
- Bake in Batches: Bake one tray at a time for even cooking, for 22 minutes per tray. Baking simultaneously may cause uneven cooking.
- Cool the Cupcakes: Allow the cupcakes to cool completely; the centers will sink slightly, which is normal and expected.
- Add Cherry Topping: Once cooled, add a generous scoop of cherry pie filling to the center of each cupcake for a sweet, fruity finish.
- Chill Before Serving: Refrigerate the cupcakes for at least 1 hour to allow flavors to set and ensure a perfect chilled dessert.
Notes
- These Cherry Cheesecake Cupcakes are simple yet elegant, making them ideal for any occasion.
- Baking one tray at a time ensures all cupcakes have evenly baked centers and consistent texture.
- The sinking centers are normal; the cherry topping beautifully fills this space creating a lovely presentation.
- Use room temperature cream cheese for a smooth batter and better texture.
- Refrigerating the cupcakes enhances the cheesecake flavor and makes them easier to handle.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
