Mini Cherry Cheesecakes (Muffin Tin Recipe)
I’ve been obsessed with these mini cheesecakes since I was a kid. My mom used to make them all the time, and now they’re one of my favorite desserts to make for my family. These mini cherry cheesecakes with vanilla wafers come together in a muffin pan, and the vanilla wafer crust makes these cheesecake cupcakes super simple!
Servings: 12 Mini Cheesecake Cupcakes
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
Helpful tips:
- 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.