Cherry Cheesecake Cupcakes

Cherry Cheesecake Cupcakes
Cherry Cheesecake Cupcakes

These cherry cheesecake cupcakes are a smaller version of traditional cheesecake with cherry sauce. But are a lot faster and easier to make than traditional cheesecake (and a lot easier to serve!)

This recipe makes a relatively small batch, so it’s perfect for smaller crowds, or can be multiplied for a larger function.

I like to make these in mini-muffin tins so that they are bite-sized (but they can also be made in standard-sized muffin tins).

Another great thing about these cherry cheesecake cupcakes is that they can be made ahead of time and frozen.

Put the cooked and cooled cupcakes (without the cherry topping) into a closed container and freeze. When you are ready to serve, pull them out of the freezer a couple of hours ahead of time, allow to thaw, and add the topping.

Cheesecake tarts arranged to make an American Flag design
Cheesecake tarts arranged to make an American Flag design

You can also do variations on these cupcakes by choosing different toppings.

To create the American Flag design for my 4th of July party, I used Cherry Pie Filling, Blueberry Pie Filling and Whipped Cream as the toppings…but pretty much any pie filling will work so you can come up with your own creations!

Ingredients

Here is your cherry cheesecake tarts shopping list:

  • Vanilla wafers – you can also use graham crackers
  • Dairy – butter, cream cheese
  • Egg
  • Flavoring – vanilla
  • Lemon
  • Sugar
  • Cherry pie filling – Or whatever other kind of pie filling you would like to use for the topping

Pots and Utensils

  • 12-cup regular-size muffin tin, or 24-cup mini-size muffin tin
  • Baking cups to match the size of the muffin tin
  • Large Ziploc bag
  • Rolling pin
  • Small bowl or sauce pan for melting butter
  • Mixer and mixing bowl

Cherry Cheesecake Cupcakes

How To Make Cherry Cheesecake Cupcakes

Take the cream cheese out of the refrigerator a couple of hours before you are going to begin. It is much easier to mix warm cream cheese.

Line your muffin tin with the baking cups.

Make The Bottom Crust

Put the vanilla wafers in the Ziploc bag, push out as much air as possible, and zip it closed.

Roll over the vanilla wafers with a rolling pin until they are all crushed.

Melt the butter in the microwave or on the stove.

Pour the butter into the ziploc bag with the vanilla wafers and mix.

Crushed wafers form the bottom crust
Crushed wafers form the bottom crust

Put a little bit of the crushed wafers mix in the bottom of each of the baking cups.

Tamp it down with your thumb or a spoon so it forms a compact crust.

Make The Cheesecake

The cheesecake may fall when cooling, leaving an indent that is perfect for filling
The cheesecake may fall when cooling, leaving an indent that is perfect for filling

Beat the cream cheese with the mixer until it is smooth.

Add the sugar, egg, vanilla and lemon juice, and mix again.

Spoon the mixture into each of the baking cups until they are almost full.

Cheesecake does not rise like regular cake mix does, so you don’t have to worry about it overflowing when it’s cooking.

Bake at 375F for 15 minutes.

Cool thoroughly. The cupcakes may fall in the middle. Don’t worry if this happens…it’s normal. And gives you a great indent for the topping.

The cupcakes can be frozen at this point, and stored in the freezer for up to a month. Let them warm to room temperature before serving.

Just before serving, top the cupcakes with pie filling…and watch them disappear!

Cheesecake tarts arranged to make an American Flag design

Cherry Cheesecake Cupcakes

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes / 24 mini cupcakes
These cherry cheesecake cupcakes are a smaller version of traditional cheesecake with cherry sauce, but are a lot faster and easier to make than traditional cheesecake (and a lot easier to serve!)

Ingredients

  • 1 cup vanilla wafers or graham crackers
  • 3 Tablespoons butter melted
  • 8- ounce package of cream cheese
  • 1/3 cup of sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 1 can of cherry pie filling

Instructions

  • Take the cream cheese out of the refrigerator and out of its packaging to allow it to warm up to room temperature. 
  • Pre-heat the oven to 375 F.
  • Line the muffin tins with the baking cups.

Make The Crust

  • Put the vanilla wafers or graham crackers into a ziploc bag and close the top, removing as much air as possible.
  • Roll over the bag with the rolling pin until the wafers are crushed.
  • Melt the butter with low power in the microwave, usually about a minute. Or cook over low heat on the stove for about 5 minutes.
  • Mix the crushed wafers with the melted butter.
  • Spoon enough crushed wafers into the bottom of each baking cup to cover the bottom, and press it down to form a crust.

Make The Cheesecake

  • Mix the cream cheese with the mixer until it is smooth.
  • Add the sugar, egg, vanilla and lemon juice.
  • Mix again until smooth.
  • Spoon the mixture into each of the muffin tins so that each baking cup is almost full.
  • Bake for 15 minutes.
  • Cool thoroughly. 
  • Top the cupcake with some cherry pie filling, and serve!

Notes

Warming the cream cheese to room temperature before beating it will make it much easier to mix without getting lumps.
The cheesecake may fall in the middle after baking. This is not unusual, so don't be worried if it happens (and it gives an easy place for the topping to settle).
These cupcakes can be put in the freezer after baking (before the topping goes on) and stored for up to a month. Just take them out a couple of hours before serving to let them warm to room temperature.
Tried this recipe?Mention @EntertainingDiva or tag #entertainingdiva!

 

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