Cherry Cheesecake Cupcakes Bites
Delicious mini cheesecake treats topped with cherry pie filling and nestled in a crunchy vanilla wafer crust. Perfect for any occasion!
Ingredients
For the crust
- 20 pieces cupcake liners To hold the cupcake mixture
- 20 pieces vanilla wafers Flat side down in cupcake liners
For the cheesecake filling
- 450 grams cream cheese Softened for easy mixing
- 2 pieces eggs At room temperature
- 150 grams granulated sugar
- 15 milliliters lemon juice Adds acidity and flavor
- 5 milliliters vanilla extract For flavor
For the topping
- 595 grams cherry pie filling For topping the cupcakes
Instructions
Preparation
- Gather all ingredients and ensure cream cheese is softened. Preheat oven to 190°C.
- Line muffin pan with cupcake liners, placing one vanilla wafer in each liner.
Mixing the Filling
- In a mixing bowl, beat softened cream cheese until smooth and fluffy.
- Add granulated sugar and mix until well combined, then add eggs one at a time, blending thoroughly.
- Pour in lemon juice and vanilla extract, blending until light and fluffy.
Baking
- Using a spoon or cookie scoop, portion the cream cheese mixture into each cupcake liner, filling about three-quarters full.
- Bake in the preheated oven for 15 to 20 minutes, until centers are set but may jiggle slightly.
- Allow the cupcakes to cool completely in the pan.
Finishing Touches
- Top each cupcake with a generous spoonful of cherry pie filling.
- Chill the cupcakes in the refrigerator for about an hour before serving.
- Serve and enjoy!
Notes
Store cupcakes in an airtight container in the refrigerator for 3-5 days. Freezing is also an option; just wrap and place in an airtight container.