Cherry Cheesecake Cupcakes Bites

Cherry Cheesecake Cupcakes are the dreamy dessert I turn to when I want something quick but still showstopping. These single-serve treats give you all that classic creamy cheesecake flavor on a vanilla wafer base and are the hit of every party or family gathering.

I made these for my daughter’s birthday picnic and they disappeared before the sandwiches. Now we make them every spring because everyone requests them for get-togethers and birthday treats.

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

Save

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

Save

Serving Suggestions

Pile cupcakes on a pretty platter for a dessert buffet or pack them into lunchboxes for a sweet surprise They pair beautifully with a hot cup of coffee or tea and are just the right size for little hands Ice cream or freshly whipped cream on the side is always welcome if you want to go all out

Cultural Inspiration

Mini cheesecakes are an American classic and became popular thanks to the rise of home entertaining in the 1960s When I first baked these I was inspired by old-fashioned church potlucks and how little individual desserts make everyone feel special

Recipe FAQs

→ How do I prevent the cheesecake cups from cracking?

Be sure not to overmix the batter, and let the cupcakes cool gradually. Avoid opening the oven during baking.

→ Can I use a different fruit topping?

Absolutely! Try blueberry, strawberry, or even mixed berries for a different fruity twist.

→ Are vanilla wafers required for the base?

Vanilla wafers add a pleasant crunch, but you can substitute with graham cracker rounds or even cookies.

→ How should I store leftover cupcakes?

Refrigerate in an airtight container for up to 3-4 days to maintain freshness and texture.

→ Can these be made ahead of time?

Yes! Prepare and chill the cupcakes in advance, then top with cherries right before serving for best results.

→ Is a stand mixer necessary?

No, a hand mixer or sturdy whisk will work to blend the cream cheese mixture until smooth and fluffy.