There’s just something so delightful about a dessert that combines creamy cheesecake with a burst of fruity cherry sweetness. These Cherry Cheesecake Cupcakes Recipe bring that magic into perfectly portioned, adorable little treats that everyone will love. Trust me, once you try them, they’ll become a staple for any get-together or just a cozy weekend indulgence.
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Why You'll Love This Recipe
I’m genuinely excited to share this Cherry Cheesecake Cupcakes Recipe because it’s one of those desserts that never fails to impress, no matter the occasion. Each cupcake offers that perfect balance of creamy, tangy cheesecake and sweet cherries on a crisp vanilla wafer base—pure bliss in your mouth.
- Perfectly Portable: These cupcakes are bite-sized cheesecakes, making them great for parties, picnics, or grab-and-go treats.
- Simplicity Meets Elegance: You don’t need fancy tools or complicated steps, but the results taste like you put in a ton of effort.
- Made from Everyday Ingredients: You’ll likely have everything you need on hand, so it’s great for last-minute dessert plans.
- Customizable: From the type of cherry pie filling to tweaks in the crust, you can make these uniquely yours.
Ingredients & Why They Work
The ingredients in this Cherry Cheesecake Cupcakes Recipe work beautifully together to create layers of texture and flavor. The vanilla wafers form a crisp crust, the cream cheese mixture is luxuriously smooth and tangy, and the cherry pie filling adds that bright, juicy finish. Here’s a quick rundown of why each ingredient matters:
- Vanilla Wafers: These create a simple yet delicious base that holds the cheesecake filling and adds a subtle vanilla crunch.
- Cream Cheese: The star of the cheesecake, it gives that rich, creamy texture and tangy flavor.
- Sugar: Sweetens the cheesecake batter to balance the cream cheese’s natural tartness.
- Eggs: Help set the cheesecake batter while keeping it smooth and creamy.
- Fresh Lemon Juice: Adds brightness and cuts through the richness with a subtle citrus note.
- Cherry Pie Filling: The fruity topping that adds sweetness, color, and a burst of flavor on each cupcake.
Make It Your Way
I love that this Cherry Cheesecake Cupcakes Recipe is so easy to tweak. Over time, I’ve found that a few little twists can really elevate the final treat—so don’t hesitate to make it your own!
- Variation: Sometimes I swap the cherry pie filling for blueberry or raspberry preserves, which offers a fresh spin that’s equally delicious and pretty.
- Dairy-Free Option: You can experiment with dairy-free cream cheese alternatives, though the texture might be slightly different. Just be sure to check brand consistency.
- Extra Crunch: For a fun contrast, I occasionally crumble some buttered graham crackers on top before baking instead of vanilla wafers for a different crust flavor.
Step-by-Step: How I Make Cherry Cheesecake Cupcakes Recipe
Step 1: Prepping the Creamy Cheesecake Batter
First things first, preheat your oven to 350°F (175°C). Then, grab your mixer and beat together the cream cheese, sugar, eggs, and fresh lemon juice until everything is smooth and silky. This step is key for the silky texture—make sure there are no lumps! Set the batter aside while you prepare the muffin tin.
Step 2: Assembling Your Cupcakes
Line a standard muffin tin with cupcake liners. This makes cleanup easier and gives the cupcakes a polished look. Place one vanilla wafer at the bottom of each cup—this will add that delicious, crisp base. Then, carefully fill each cup about three-quarters full with the cheesecake batter. Don’t overfill or they’ll spill over as they bake.
Step 3: Baking One Tray at a Time
This recipe yields around 30 cupcakes, but here’s a little trick I learned: bake them one tray at a time. This way they bake evenly and come out perfectly creamy, not overdone. Bake each tray for about 20 to 22 minutes. You’ll notice the centers may sink a bit once they cool — that’s totally normal and actually what creates the perfect little well for the cherry topping.
Step 4: Adding the Cherry Topping and Chilling
After the cupcakes have cooled completely, gently spoon a scoop of cherry pie filling right into the center of each one. This is the grand finale that makes these cupcakes pop with flavor and color. Pop the tray into the fridge for at least an hour before serving so they set beautifully and taste their best.
Top Tip
From my experience making these cupcakes several times, I’ve nailed down a few tips that really help you get the best results — whether it’s your first time or you’re tweaking it for a special occasion.
- Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temp; it blends smoothly and prevents lumps in your batter.
- Bake in Batches: Baking one tray at a time ensures even cooking — overcrowding your oven can lead to wonky cupcakes.
- Don’t Overmix: Once the eggs are incorporated, stop mixing to keep the batter light and avoid cracks.
- Use Quality Cherry Filling: The cherry topping is the star, so invest in a good flavor-rich pie filling or homemade cherry compote for extra wow factor.
How to Serve Cherry Cheesecake Cupcakes Recipe
Garnishes
When I serve these cupcakes, I like to add a small dollop of whipped cream on top of the cherry filling for some extra creaminess and a pretty finish. A light sprinkle of toasted almond slivers is something I sometimes do for crunch and a touch of elegance—it’s simple but makes them feel special.
Side Dishes
These cupcakes pair wonderfully with a cup of strong coffee or a light, fruity beverage like sparkling lemonade. For a casual dessert spread, I serve them alongside fresh berries or a simple fruit salad to balance the richness.
Creative Ways to Present
For holidays or parties, I’ve arranged these cupcakes on a tiered platter surrounded by edible flowers or fresh mint leaves. Layering them with complementary treats like mini tarts or macaroons turns your dessert table into a stunning spread that guests always comment on.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. Because of the cream cheese and cherry topping, they’ll keep well for about 3-4 days. I always recommend keeping them chilled until just before serving so they retain their perfect texture.
Freezing
These cupcakes freeze pretty well! When I freeze them, I place them on a tray lined with parchment paper and freeze until firm, then transfer them to a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the fridge to keep the texture intact.
Reheating
I typically don’t reheat cheesecake cupcakes because they're best served chilled. But if you want a slightly softer texture after refrigeration, letting them sit at room temperature for 15–20 minutes before eating works beautifully.
Frequently Asked Questions:
Absolutely! Blueberry, raspberry, or even peach pie fillings work wonderfully and give you a chance to customize based on your favorite flavors or what’s in season.
This is totally normal and happens because the batter cools and settles. It actually creates a perfect well to add the cherry pie filling, so don’t worry—it’s part of what makes these cupcakes special.
Yes, you can experiment with graham crackers, crushed cookies, or even a traditional cheesecake crust mix. Just make sure whatever you use is sturdy enough to support the filling.
The key is not to overmix your batter and to bake at a moderate temperature. Also, letting the cupcakes cool gradually rather than rushing them helps prevent cracks. Baking one tray at a time ensures even heat distribution, too.
Final Thoughts
Making these Cherry Cheesecake Cupcakes Recipe feels like a little gift to yourself and your loved ones. They’re simple, elegant, and just downright delicious. I hope you enjoy baking them as much as I do, and more importantly, enjoy every creamy, cherry-topped bite. Go ahead, try it out—you’re going to impress everyone and might find yourself making them again and again!
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
These Cherry Cheesecake Cupcakes feature a creamy cheesecake filling atop a crunchy vanilla wafer base, finished with a scoop of luscious cherry pie filling. Perfectly portioned and baked individually, they make a delightful and visually appealing dessert for any occasion.
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 (enough for 30 cupcakes, about 2 cups)
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Make Cheesecake Batter. Using a mixer, cream together the cream cheese, sugar, eggs, and fresh lemon juice until the mixture is smooth and homogeneous. Set aside.
- Prepare Muffin Tin. Line a muffin tin with muffin liners to make removing the cupcakes easier.
- Assemble Cupcakes. Place one vanilla wafer at the bottom of each muffin liner as the base.
- Fill Cups. Spoon the cream cheese batter into each muffin cup, filling about ¾ full to allow room for rising.
- Bake in Batches. Because the recipe yields 30 cupcakes, bake them one tray at a time to ensure even cooking. Bake each tray for 22 minutes until centers are set but may still slightly jiggle.
- Cool Cupcakes. Remove from the oven and allow the cupcakes to cool completely. It's normal for the centers to sink during cooling.
- Add Cherry Topping. Once cooled, add a scoop of cherry pie filling to the center of each cupcake.
- Chill Before Serving. Refrigerate the cupcakes for at least 1 hour to set the cheesecake and flavors before serving.
Notes
- For best results, bake the cupcakes in batches rather than all at once to ensure even cooking and avoid overcrowding the oven.
- The centers of the cupcakes will naturally sink as they cool; this creates a perfect spot for the cherry pie filling.
- You can substitute cherry pie filling with other fruit toppings such as blueberry or strawberry for variety.
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Store leftover cupcakes refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 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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