Ingredients
Cupcake liners: keep everything clean and make the cheesecakes so easy to serve Try for unbleached liners for the best look
Vanilla wafers: form that perfect crunchy base Use a crisp fresh wafer for structure
Cream cheese: is the heart of the cheesecake Make sure it is fully softened for the smoothest batter Philadelphia brand or your favorite full-fat kind work best
Eggs: create a custard texture Choose fresh eggs with bright yolks for best color and flavor
Sugar: adds sweetness and helps with structure Look for fine granulated sugar for even blending
Lemon juice: gives a hit of brightness that lifts the whole flavor Freshly squeezed is worth the extra minute for a cleaner taste
Vanilla extract: gives that classic comforting aroma and warmth Pure vanilla makes a noticeable difference here
Cherry pie filling: is the sweet-tart finishing touch Use a high-quality pie filling with whole cherries for the prettiest cupcakes
Step-by-Step Instructions
Line the Pan:
Set paper cupcake liners in your muffin tin and place a vanilla wafer flat side down in each liner This forms your crust and keeps the cheesecake from sticking
Prepare the Cream Cheese Mixture:
In a medium bowl beat softened cream cheese with your mixer on medium speed Keep going until it is completely creamy with no lumps which ensures a velvety end result
Mix in Sugar Eggs and Flavor:
Add sugar eggs lemon juice and vanilla to the cream cheese Beat the mixture until everything is fluffy and smooth This step creates that signature cheesecake texture
Fill the Liners:
Spoon the cream cheese mixture into each liner filling about three quarters full This gives the perfect cupcake shape as they bake
Bake:
Place the pan on the center rack at 375 degrees Fahrenheit Bake for 15 to 20 minutes Check that the cheesecakes are just set but not browned The centers should jiggle slightly but not look wet
Cool Completely:
Let the cupcakes cool in the pan for a few minutes before moving to a wire rack to cool fully This prevents them from sinking
Top with Cherries:
Once the cheesecakes are completely cool spoon cherry pie filling onto the tops Use a heaping tablespoon per cupcake for that classic look
Cherry cheesecake cupcakes with a white cupcake wrapper.
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Cherry cheesecake cupcakes with a white cupcake wrapper. | lilicooks.com
You Must Know
Perfect make ahead dessert for parties
Kid friendly and completely portable snack
My favorite part is the burst of cherry with every bite It takes me right back to my grandmother’s kitchen where she would sneak me extra cherries for my slice I love watching my own kids sneak the same extra cherries every time we make these together
Storage Tips
Store any leftover cupcakes tightly covered in the refrigerator where they will keep for up to four days For longer storage you can freeze the cupcakes without topping for up to one month Once thawed add fresh pie filling just before serving This helps keep the crust crisp and the topping bright
Ingredient Substitutions
If you are out of vanilla wafers try graham crackers or digestive biscuits crushed and pressed into the liners You can swap in different fruit toppings like blueberry or strawberry pie filling or even homemade cooked fruit sauces For a citrusy twist replace the lemon juice with orange juice or zest
A cupcake with cherries on top.
