There's something irresistibly charming about these bite-sized desserts: sweet, creamy, and bursting with cherry goodness. This Cherry Cheesecake Cupcakes Recipe combines the best of cheesecake and cupcakes into one delightful treat that's perfect for any occasion.
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Why You'll Love This Recipe
Whenever I've brought these Cherry Cheesecake Cupcakes to a gathering, they vanish before I even get a second helping. The mix of creamy cheesecake filling with that pop of cherry on top makes them a standout dessert everyone raves about.
- Perfect Portion Size: These cupcakes are just the right size for a satisfying dessert without overdoing it.
- Easy to Bake: Simple steps mean you can whip these up even if cheesecake isn't your usual thing.
- Flavor Combination: The vanilla wafer base, tangy cream cheese, and sweet cherry topping are a match made in heaven.
- Great for Any Occasion: From casual family dinners to fancy parties, these cupcakes fit right in.
Ingredients & Why They Work
Choosing the right ingredients really makes or breaks these cupcakes. Each plays an essential role to achieve that creamy, smooth texture and a satisfying base that holds it all together. Plus, grabbing fresh cream cheese at room temperature speeds up mixing and smooths the batter.
- Vanilla wafers: These create a crunchy, sweet base that contrasts wonderfully with the smooth filling.
- Cream cheese: The star of the show—soft and creamy, providing that rich cheesecake flavor.
- Sugar: Just enough sweetness to balance the tanginess of the cream cheese and lemon.
- Eggs: Help bind the cheesecake mixture and give it structure while baking.
- Fresh lemon juice: Adds subtle brightness that cuts through the richness.
- Cherry pie filling: Provides a sweet, juicy topping that’s an absolute crowd-pleaser.
Make It Your Way
I love making these cupcakes my own depending on the season or my mood. You can easily swap out the cherry pie filling for other fruit toppings or add your favorite mix-ins to the batter!
- Variation: I sometimes add chopped fresh strawberries or blueberries on top instead of cherry pie filling for a fresh twist.
- Diet-Friendly Twist: For a lower sugar version, I reduce the sugar slightly and use fresh fruit in place of pie filling.
- Texture Add-Ons: A sprinkle of chopped nuts like pecans or almonds on top adds a lovely crunch that I adore.
Step-by-Step: How I Make Cherry Cheesecake Cupcakes Recipe
Step 1: Prepping the Creamy Batter
Start by preheating your oven to 350°F (175°C). Then, using a mixer, blend together your softened cream cheese, sugar, eggs, and fresh lemon juice until the mixture is silky and smooth with no lumps. This step is key for that creamy texture you want in cheesecake cupcakes.
Step 2: Setting Up Your Cupcake Tin
Line your muffin tin with cupcake liners. Place a vanilla wafer at the bottom of each liner—the wafer serves as a simple crust that adds both flavor and structure.
Step 3: Filling and Baking
Fill each cup about three-quarters full with the cream cheese mixture. Because this recipe yields about 30 cupcakes, I find it best to bake one tray at a time to ensure each cupcake bakes evenly. Bake each tray for 20 to 22 minutes. They'll look set but expect the centers to sink slightly as they cool — that's perfectly normal.
Step 4: Cooling and Adding the Cherry Topping
Once baked, let them cool completely. When the cupcakes are at room temperature or chilled, scoop a generous spoonful of cherry pie filling right into the center of each cupcake. This adds that juicy burst of flavor that makes these treats so memorable.
Step 5: Chill Before Serving
Place the cupcakes in the refrigerator for at least an hour before serving. This chilling step helps the cheesecake set up nicely and intensifies the flavors.
Top Tip
I’ve learned that patience here pays off — the cheesecake batter can seem soft when it comes out of the oven, and the centers will sink a bit, but letting them cool fully in the fridge helps them firm up perfectly. Here are some tricks I picked up to get the best results:
- Room Temperature Cream Cheese: Using cream cheese that's soft but not melted prevents lumps and creates a smooth filling.
- Bake One Tray at a Time: This ensures they bake evenly; overcrowding your oven can cause uneven cooking.
- Don’t Overfill: Filling the cupcakes about ¾ full helps prevent overflow and cracking during baking.
- Cool Completely Before Adding Topping: Adding cherry filling while warm can cause it to sink or bleed, so let cupcakes cool first.
How to Serve Cherry Cheesecake Cupcakes Recipe
Garnishes
I often top mine with a little fresh mint or a few whole cherries to boost the visual appeal. Some whipped cream piped around the cherries adds elegance if you're serving them at a party.
Side Dishes
These cupcakes pair beautifully with a cup of coffee or tea for an afternoon treat. For a dessert spread, I serve them alongside fresh fruit salads or a light lemon sorbet to complement their richness.
Creative Ways to Present
For birthdays or holidays, I’ve arranged these cupcakes on a tiered platter with fresh flowers or edible glitter for a festive touch. Wrapping them individually in clear cellophane bags tied with ribbon also makes them adorable gifts!
Make Ahead and Storage
Storing Leftovers
I keep leftover cupcakes in an airtight container in the fridge. They stay fresh and creamy for up to 3 days — though I rarely have leftovers that long!
Freezing
You can freeze these by placing them on a tray until firm, then transferring to a freezer-safe container. Thaw overnight in the fridge and add cherry topping fresh before serving for best results.
Reheating
These are best served chilled, but if you prefer a slightly softer texture, let them sit at room temperature for 10-15 minutes. Avoid microwaving, as it can affect the texture of the cheesecake.
Frequently Asked Questions:
While it's tempting to shortcut, I recommend making the cream cheese batter from scratch for the best texture and flavor. Store-bought fillings often don't bake well in cupcake form.
Make sure not to overmix the batter, and avoid opening the oven door while baking. Also, filling the cups about ¾ full helps prevent excessive sinking. A slight sink is normal and doesn’t affect taste.
This recipe relies heavily on cream cheese for the texture and flavor, but you can try vegan cream cheese alternatives. Keep in mind texture and baking times may vary, and the results might differ from the classic version.
Leftover cupcakes are best kept refrigerated and can be enjoyed chilled. Bringing them to room temperature for 15 minutes before serving helps take the chill off and brings out the flavors.
Final Thoughts
These Cherry Cheesecake Cupcakes have become my go-to dessert to impress without stress. The way the creamy filling pairs with the crunchy wafer base and the sweet cherry topping is just magic. I hope you enjoy making and sharing this recipe as much as I do—it really is a crowd-pleaser that brings smiles every time.
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
Delicious and easy-to-make Cherry Cheesecake Cupcakes featuring a crispy vanilla wafer base topped with creamy cheesecake batter and a sweet cherry pie filling center. Perfect for parties, gatherings, or a delightful dessert treat.
Ingredients
Base
- 30 vanilla wafers
Cheesecake Batter
- 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 scoop per cupcake (approx. 1 cup total)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Mix Cheesecake Batter: Using a mixer, cream together the room temperature cream cheese, sugar, eggs, and fresh lemon juice until the mixture is smooth and well combined. Set the batter aside.
- Prepare Muffin Tin: Line a muffin tin with muffin cups to prevent sticking and make removal easier.
- Add Base: Place one vanilla wafer at the bottom of each muffin cup to serve as the crust base for each cupcake.
- Fill Cups: Pour the cheesecake batter into each muffin cup, filling about ¾ full to allow room for rising and baking.
- Bake in Batches: Bake the cupcakes one tray at a time at 350 degrees Fahrenheit for 22 minutes each to ensure even baking across all cupcakes.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely. Note that the centers may sink slightly during cooling, which is normal.
- Add Cherry Filling: Once cooled, add a scoop of cherry pie filling into the center of each cupcake for a delicious fruity topping.
- Chill Before Serving: Refrigerate the cupcakes for at least 1 hour before serving to allow flavors to meld and texture to set.
Notes
- For even baking, it’s best to bake the cupcakes one muffin tray at a time.
- The sinking of the centers as they cool is normal and creates a perfect well for the cherry topping.
- Use full-fat cream cheese for the creamiest texture.
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- These cupcakes are best served chilled or slightly chilled for optimal flavor and texture.
- Vanilla wafers add a nice crunch base, but graham crackers can be substituted if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 85 mg
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