Mini Cherry Cheesecakes with Vanilla Wafer Crust
These Mini Cherry Cheesecake Cupcakes are one of those recipes that never fails to impress. With a buttery vanilla wafer crust, a rich and creamy cheesecake filling, and a glossy cherry topping, they look like they came straight from a bakery display case. Yet they come together with just a handful of simple ingredients and very little effort.
Servings: 12 cup cakes
Calories: 290kcal
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Kitchen Essentials
Ingredients
- 24 Vanilla Wafers
- 16 Ounces Cream Cheese 2 Packages (8 ounces each), softened
- 1/2 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs
- 21 Ounces Cherry Pie Filling 1 can
text ingredients
Instructions
- Preheat oven to 325°F.
- Line a 12-cup muffin tin with paper liners and lightly spray with cooking spray.
- Place two vanilla wafers in each liner.24 Vanilla Wafers
- Beat softened cream cheese, sugar, and vanilla until smooth.16 Ounces Cream Cheese, 1/2 Cup Granulated Sugar, 1 Teaspoon Vanilla Extract
- Add eggs and mix just until combined.2 Large Eggs
- Fill cupcake liners about three-quarters full.
- Bake for 30 minutes.
- Cool completely in the pan.
- Refrigerate for at least a few hours or overnight.
- Top with cherry pie filling before serving.21 Ounces Cherry Pie Filling
Your Own Private Notes
Notes
- Use one vanilla wafer per liner for a thinner crust.
- These mini cheesecakes taste even better after chilling overnight.
- Freeze without topping for up to 2 months.
- Try different toppings such as blueberry, strawberry, caramel, or chocolate.
Tips for Perfect Cheesecake Cupcakes
- Use fully softened cream cheese for the smoothest filling.
- Mix just until combined to avoid incorporating too much air.
- Chill overnight for the best texture and flavor.
- Add toppings shortly before serving for the freshest appearance.
- Lightly spraying the liners helps the cheesecakes peel away cleanly.
Nutrition
Calories: 290kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 69mg | Sodium: 188mg | Potassium: 124mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 654IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 0.3mg
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