There’s something so irresistible about the blend of creamy cheesecake and sweet cherries nestled in a perfectly portioned treat. This Cherry Cheesecake Cupcakes Recipe combines all those delightful flavors into easily shareable, adorable cupcakes — a dessert that’s as fun to make as it is to eat.
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Why You'll Love This Recipe
This recipe quickly became one of my go-tos for gatherings because it feels fancy but is downright simple. The cupcakes have this perfect balance of textures and flavors that keep everyone coming back for seconds — and sometimes thirds!
- Easy to share: These individual cupcakes are perfect for potlucks or parties — no cutting required.
- Satisfyingly creamy: The cream cheese batter creates a smooth cheesecake filling that melts in your mouth.
- Bright cherry topping: A luscious cherry pie filling adds a pop of color and sweet-tart flavor that elevates every bite.
- Minimal ingredients: With pantry staples plus a few fresh additions, it’s straightforward enough for even a newbie baker.
Ingredients & Why They Work
Each ingredient plays its role in creating the texture and flavor we crave in these Cherry Cheesecake Cupcakes. I love that you can find almost everything at your local grocery store, making it a last-minute crowd-pleaser.
- Vanilla wafers: Form a crisp, buttery base layer that adds a little crunch and classic vanilla flavor.
- Cream cheese: The heart of the cheesecake filling, delivering that rich and creamy profile you expect.
- Sugar: Sweetens perfectly without overpowering the tang of the cream cheese and lemon.
- Eggs: Bind the filling together smoothly, ensuring a firm yet tender cupcake.
- Fresh lemon juice: Adds a subtle brightness that cuts through the richness and lifts the flavor.
- Cherry pie filling: The crowning glory — sweet, juicy, and bursting with fruity goodness that contrasts beautifully with the creamy filling.
Make It Your Way
One of the things I enjoy most about this Cherry Cheesecake Cupcakes Recipe is how easy it is to put your own spin on it. Personally, I’ve tried swapping out the cherry topping for fresh berries or marmalade depending on the season, and it’s always a hit.
- Variation: When I wanted a bit more texture, I stirred in chopped toasted almonds into the cream cheese batter — so good!
- Dietary tweaks: For a lighter take, you can try reduced-fat cream cheese, but just watch that the texture stays creamy.
- Flavor swaps: Another favorite variation is swapping lemon juice with orange zest and juice for a citrus twist.
- Make it mini: Bite-sized versions baked in mini muffin tins are perfect for party trays or kids’ lunches.
Step-by-Step: How I Make Cherry Cheesecake Cupcakes Recipe
Step 1: Prepping the Batter
Start by preheating your oven to 350°F (175°C). Then, grab your mixer and blend together the softened cream cheese, sugar, eggs, and fresh lemon juice until the mixture’s silky smooth — no lumps! Make sure your cream cheese is at room temperature before mixing; it helps avoid a grainy texture.
Step 2: Assembling the Cupcakes
Place a vanilla wafer at the bottom of each muffin cup — this little touch adds a lovely crunch base. Then, pour in the cream cheese batter, filling about three-quarters full so they have room to rise without overflowing. Remember, the recipe makes about 30 cupcakes, so unless you have multiple pans, baking one tray at a time is best for even cooking.
Step 3: Baking and Cooling
Bake for 20 to 22 minutes and then let them cool on a wire rack. Don’t be alarmed if the centers sink a bit — this is totally normal and gives you the perfect little well for your cherry topping later on.
Step 4: The Cherry Finish
Once cooled, spoon a generous scoop of cherry pie filling right into the sunken center of each cupcake. Pop them into the fridge for at least an hour before serving — chilling helps the flavors to meld and the cupcakes to firm up so they hold their shape beautifully.
Top Tip
After making these cupcakes multiple times, I’ve learned a few little tricks that really make a difference. Trust me on these; they’ll help you nail the perfect cheesecake texture and stunning presentation.
- Room temperature cream cheese: No skipping this step—it’s key for a smooth batter. Cold cream cheese makes lumps and a grainy batter.
- Bake one tray at a time: It might feel slow, but this ensures that all cupcakes cook evenly without burning or underbaking.
- Don’t worry about sinking centers: This is normal for cheesecake cupcakes and actually helps hold your cherry topping.
- Chill before serving: Cooling solidifies the texture and the flavors become much more pronounced.
How to Serve Cherry Cheesecake Cupcakes Recipe
Garnishes
I usually keep it simple with just the cherry pie filling right on top, but if I’m feeling fancy, I add a little dollop of whipped cream or a sprinkle of finely chopped toasted pistachios for texture and color. Fresh mint leaves add an elegant touch and a hint of freshness.
Side Dishes
These cupcakes are a dessert star on their own, but I love pairing them with a cup of bold coffee or a light sparkling wine at celebrations. For a full dessert spread, they go beautifully alongside fresh fruit salad or a simple vanilla bean panna cotta.
Creative Ways to Present
For special occasions, I’ve arranged the cupcakes on a tiered stand lined with fresh cherries and edible flowers — it makes for an irresistible centerpiece. You can also serve them in clear cupcake wrappers to show off those beautiful cherry centers.
Make Ahead and Storage
Storing Leftovers
I keep leftovers stored in an airtight container in the fridge, and they stay delicious for up to 4 days. Because of the cream cheese filling, refrigeration is essential to keep them fresh and safe.
Freezing
I've frozen these cupcakes successfully by wrapping each one individually in plastic wrap and placing them all in a freezer-safe container. When you're ready to enjoy, just thaw them overnight in the fridge — they nearly taste freshly baked!
Reheating
I typically avoid reheating to preserve the texture and flavor, but if you want to warm them slightly, a quick 10-second zap in the microwave softens them up without melting the cherry topping.
Frequently Asked Questions:
While frozen cherries can work, cherry pie filling has added sugar and thickener which creates that perfect glossy topping and sweet flavor. If you use frozen cherries, consider simmering them with some sugar and cornstarch to mimic that texture.
This is typical for cheesecake-style cupcakes because the center sets more softly and contracts as it cools. It’s not a flaw—in fact, it creates a perfect little well for the cherry topping to sit in nicely.
Absolutely! These cupcakes actually taste better after they’ve chilled for several hours or overnight, so making them the day before your event is a great plan. Just keep them refrigerated until serving time.
Fresh lemon juice definitely brightens the flavor and gives a fresher taste, but bottled lemon juice works in a pinch. Just avoid lemon concentrates or powders—fresh or pure juice delivers the best result.
Final Thoughts
This Cherry Cheesecake Cupcakes Recipe is a little slice of joy I love to share with friends and family. It’s approachable enough for busy days but special enough for celebrations. You’ll enjoy how that burst of cherry sweetness complements the creamy, tangy cheesecake—trust me, once you try these, they might just become your new favorite dessert.
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Cherry Cheesecake Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 30 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cherry Cheesecake Cupcakes are a delightful dessert featuring a creamy cheesecake filling baked atop a vanilla wafer crust, finished with a luscious cherry pie filling center. Perfectly portioned as individual cupcakes, they are elegant, easy to make, and sure to be a crowd-pleaser.
Ingredients
Base
- 30 vanilla wafers
Cheesecake Filling
- 3 8 ounce packages cream cheese (at room temperature)
- 1 cup sugar
- 4 eggs
- 2 tablespoon fresh lemon juice
Topping
- Cherry pie filling (about 1 scoop per cupcake)
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cupcakes.
- Mix Ingredients. Using a mixer, cream together the cream cheese, sugar, eggs, and fresh lemon juice until the mixture is smooth and well combined. Set the batter aside.
- Prepare Muffin Tin. Line a muffin tin with cupcake liners to make removal and serving easy.
- Assemble Base. Place one vanilla wafer at the bottom of each lined muffin cup to form the cupcake base.
- Fill Cups. Spoon the cream cheese batter into each muffin cup, filling about three-quarters full to allow room for rising.
- Bake Cupcakes. Bake the cupcakes one tray at a time at 350 degrees Fahrenheit for 22 minutes to ensure even cooking.
- Cool Cupcakes. Remove cupcakes from the oven and allow to cool completely. Note that the centers of the cupcakes will sink as they cool, which is expected.
- Add Cherry Topping. Once cooled, place a scoop of cherry pie filling in the center of each cupcake for a fruity and colorful finish.
- Chill Before Serving. Refrigerate the cupcakes for at least 1 hour before serving to set and enhance the flavors.
Notes
- This recipe yields 30 cupcakes, perfect for large gatherings or parties.
- Bake cupcakes one tray at a time to ensure even cooking and perfect texture.
- The sinking of the centers during cooling is normal and creates a perfect well for the cherry pie filling.
- You can substitute cherry pie filling with other fruit toppings like blueberry or strawberry for variety.
- Allowing the cupcakes to chill enhances their flavor and makes them easier to handle.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 75 mg
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