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These mini cheesecakes are seriously THE BEST! My mom made them all throughout my childhood, and now I love making these mini cherry cheesecakes with vanilla wafers for my own family. They’re baked in a muffin tin with a vanilla wafer crust, which makes these cheesecake cupcakes in a muffin pan so easy and fun to make!
My mom made these Mini Cheesecakes all throughout my childhood, and they’re still one of my favorites!
I have always loved these mini cherry cheesecakes with vanilla wafers, especially when I was a kid. My mom used to make them all the time. I can still remember when she first found a magazine that featured this recipe. The biggest selling point was the vanilla wafer used as the crust, which made this recipe so incredibly easy.
These Mini Cheesecakes are made right in a muffin tin, which makes them simple, approachable, and perfect for any occasion. Using a muffin pan and cupcake liners turns this recipe into easy cheesecake cupcakes that come out perfectly portioned every time.
There are countless recipes my mom made during my childhood that inspired me to fall in love with simple but delicious recipes, and this cherry cheesecake recipe is definitely one of them. After enjoying them growing up, now I’m making them for my husband and kids.
What makes these Mini Cheesecakes even better is how easy they are to make in a muffin pan. No complicated crust, no extra steps. Just place a vanilla wafer in each liner and you are ready to go. It is the perfect shortcut that still tastes amazing.
Why you’ll love this recipe:
- Quick and easy: These cheesecake cupcakes come together in under an hour with simple, straightforward steps.
- Perfect for sharing: The mini size makes them fun, cute, and perfect for parties, potlucks, or holiday dessert tables.
- Endlessly customizable: Swap the cherry topping to create your favorite version of cherry cheesecake or try other fruit fillings.
Watch Me Make these Mini Cherry Cheesecakes
Mini Cherry Cheesecakes (Muffin Tin Recipe)
Ingredients
- 12 vanilla wafers
- 12 cupcake liners
- two 8-ounce packages cream cheese, softened
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice, optional
- one 21-ounce can Cherry Lucky Leaf Fruit Filling
Instructions
- Preheat the oven to 350 degrees F.
- Line a 12-count cupcake tin with cupcake liners.
- Place a Nilla Wafer flat side down into each cupcake liner.
- In a stand mixer or with a hand mixer, mix cream cheese on low-medium speed until it becomes creamy and uniform. Mix in one egg at a time until incorporated into the cream cheese. Slowly pour the sugar into the cream cheese mixture and mix until combined. Mix in vanilla extract and lemon juice.
- Fill each cupcake liner with the cheesecake mix almost to the top, or about 3/4 of the way.
- Bake in the oven for about 20 minutes, until the centers are just set. The cheesecake will rise in the oven but will settle once cooled, leaving space for the cherry fruit filling.
- Let the mini cheesecake cupcakes cool, then top with Cherry Lucky Leaf Fruit Filling.
Notes
- Soften the cream cheese: For the creamiest texture, let it sit out at room temperature before mixing.
- Don’t overfill the muffin tin: Fill about ¾ of the way so there is room for the topping.
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