Description
Indulge in these delightful Cherry Cheesecake Cupcakes, a miniature twist on the classic dessert. Creamy cheesecake filling nestled on a vanilla wafer crust, topped with a luscious cherry pie topping. Perfect for individual servings!
Ingredients
Scale
Cupcake Base:
- 20 cupcake liners
- 20 vanilla wafers
Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 2 eggs
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Topping:
- 21-ounce can cherry pie filling
Instructions
- Prepare Cupcake Base: Preheat oven to 375°F. Line cupcake pan with liners. Place a vanilla wafer, flat side down in the bottom of each liner.
- Make Cheesecake Filling: In a small bowl, beat softened cream cheese. Add sugar, eggs, lemon juice, and vanilla; mix until fluffy and light.
- Fill Cupcake Liners: Fill liners 3/4 full with cream cheese mixture. Bake for 15 to 20 minutes or until set. Let cool.
- Add Topping: Set mini cheesecakes out on a tray and spoon cherry pie filling on top of each. Makes 15 – 20 mini cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 16g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Cherry Cheesecake Cupcakes, Mini Cheesecakes, Dessert Recipe
