Easy Cherry Cheesecake Cupcake Recipe
Cherry cheesecake cupcakes are bite-sized snacks based on cream cheese and topped with cherry pie. They are sweet, sour, and very simple to make!
These delicacies are just like cupcakes for our Cherry Cheesecake Delicacy! For the cookie cup version, try the mini cherry cheesecake cookie cup.
Cheesecake and cupcake in one!
I like baking! The creativity and fun of baking is so exciting for me! You can combine recipes and ingredients to make new and unique works-this is the meaning of this recipe.
You may be wondering what cheesecake cupcakes are… it is the perfect combination of two of the best desserts-cheesecake and cupcakes! I would say it is more like cream cheese than cake, so if you like cheesecake, you will like these small snacks.
Technically, you can put any toppings you like on the cupcakes, but the cherry pie filling perfectly sets off the base! ! It is the best combination of sweet and sour.
Only 6 ingredients are required!
Believe it or not, you can use 6 ingredients and a hand blender to make these simple snacks. All you need is:
- Cream cheese
- sour cream
- Pie filling
hit. In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs, one at a time, and beat each time.Pour the spoon into the foil-lined muffin cup
bake. Bake at 300° for 25-30 minutes. The toothpick inserted in the center should be clean. Let cool for at least 5 minutes.
Second floor. In a small bowl, combine the sour cream, remaining sugar and vanilla until smooth. The spoon is placed on the cupcakes.
bake. Bake for another 6-8 minutes, until set. Let cool for 10 minutes, then move to a metal rack to cool completely.
optimal. Serve with cherry pie filling on top.
You don’t have to insist on eating cherries for these delicious cupcakes. Actually, YesYou can use any filler Such as blueberry, raspberry or strawberry pie fillings. You can also use chocolate sauce, caramel sauce or peanut butter and drizzle on top.
A very interesting way of serving these cheesecakes is List various toppings And let your guests choose which one to use.
Next time, we want to try these cherry cheesecake cupcakes Whole wheat cracker crust. For those who want to do this, here is a note to add:
You need 1 1/8 cup graham crackers, 2 ½ tablespoons of sugar, and ⅓ c melted butter.
- Preheat the oven to 350 degrees Fahrenheit
- Put the cupcake liner into the cake tin.
- Mix the crust ingredients in a medium bowl. Distribute it evenly between the 18 cupcake liners. Press the crumbs firmly into the liner.
- Bake for 5 minutes. Let cool completely before adding the cream cheese mixture.
Keep any remaining cherry cheesecake cupcakes storage Store in an airtight container in the refrigerator for 5-7 days.
You can freeze Leftover cupcakes with or without topping. For regular cupcakes, wrap each cheesecake in plastic wrap and store them all in a freezer-safe container.
If the cupcakes have pie on top, you need to quickly freeze them first. You can freeze all cupcakes on the baking tray for 2-3 hours or until the top is hard. Wrap them individually with plastic film and put them in a sealed freezer safe container.
Frozen cheesecake can be stored in the refrigerator for about 6 months. Before eating, remove the plastic wrap and thaw in the refrigerator.
For more great cheesecake recipes, check out:
Preparation time 10 minutes
30 minutes cooking time
Total time 40 minutes
Calories 293 kcal
Author Little Luna
- 24 ounces cream cheese softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract, divided
- 5 eggs
- 1 cup sour cream
- 1 1/2 cups cherry pie filling
In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs, one at a time, and beat each time.Pour the spoon into the foil-lined muffin cup
Bake at 300° for 25-30 minutes. The toothpick inserted in the center should be clean. Let cool for at least 5 minutes.
In a small bowl, combine the sour cream, remaining sugar and vanilla until smooth. The spoon is placed on the cupcakes. Bake for another 6-8 minutes, until set. Let cool for 10 minutes, then move to a metal rack to cool.
There is pie filling on the top. Please enjoy! Store in the refrigerator.