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!)
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 12cupcakes / 24 mini cupcakes
1cupvanilla wafers or graham crackers
8-ouncepackage of cream cheese
1can of cherry pie filling
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.
Top the cupcake with some cherry pie filling, and serve!
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.
Cherry Cheesecake Cupcakes from https://www.fromhousetohome.com/recipes/cherry-cheesecake-cupcakes/