Description
Delicious Cherry Cheesecake Cupcake Bites that melt in your mouth with a creamy filling and a cherry topping.
Ingredients
Scale
- 20 cupcake liners
- 20 vanilla wafers
- 450 grams cream cheese, softened
- 2 eggs
- 150 grams granulated sugar
- 15 millilitres lemon juice
- 5 millilitres vanilla extract
- 595 grams cherry pie filling
Instructions
- Preheat oven to 190°C. Line a muffin pan with cupcake liners and place one vanilla wafer, flat side down, into each liner.
- In a mixing bowl, beat softened cream cheese until smooth. Add sugar, eggs, lemon juice, and vanilla extract; mix until light and fluffy.
- Portion the cream cheese mixture evenly into the prepared liners, filling each about three-quarters full.
- Bake for 15 to 20 minutes or until the centers are set. Remove from oven and allow to cool completely in the pan.
- Once cooled, top each cheesecake cupcake with a spoonful of cherry pie filling before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Don’t overbake to keep the cheesecake moist.
- Cherry topping can be replaced with other fruits if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams