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Cheesecake Cupcakes are a bite-sized cheesecake treat. Top with cherry pie filling, or any other topping you like!
Cheesecake and Cupcakes in One!
I LOVE baking! The creativity and fun that comes with baking are just so exciting to me! Combine recipes and ingredients to make new unique creations—and that’s exactly what this recipe is.
A cheesecake cupcake is the perfect combination of two of the best desserts: cheesecake and cupcakes! I will say it is more cream cheese-y than cakey, so if you enjoy cheesecake, you will love these little bites.
You could top the cupcakes with any topping you like, but the cherry pie filling complimented the base just perfectly! It made the yummiest combination of sweet and tart.
Just 6 Ingredients!
Believe it or not, you can whip up these simple little treats with just 6 ingredients and a hand mixer.
BEAT. In a large bowl, beat cream cheese, 1 cup sugar, and 1 tsp vanilla until smooth. Add eggs, one at a time, beating after each addition. Spoon into foil-lined muffin cups.
BAKE. Bake for 25-30 minutes at 300°F. A toothpick inserted in the center should come out clean. Cool for at least 5 minutes.
2ND LAYER. In a small bowl, combine sour cream and remaining sugar, and vanilla until smooth. Spoon on top of cupcakes.
BAKE. Bake for an additional 6-8 minutes, until set. Cool for 10 minutes before moving to wire racks to cool completely.
TOP. Top with cherry pie filling (or a different pie filling of choice) and serve.
Graham Cracker Crust
Try these Mini Cherry Cheesecakes with a Graham Cracker Crust.
You’ll need 1⅛ cups of graham cracker crumbs, 2½ tablespoons of sugar, and ⅓ cup of melted butter.
- Preheat the oven to 350°F.
- Place cupcake liners into the cupcake pan.
- In a medium bowl combine crust ingredients. Divide it evenly between the 18 cupcake liners. Press the crumbs firmly into the liners.
- Bake for 5 minutes. Cool completely before adding the cream cheese mixture. Complete the recipe as instructed.
Toppings. A really fun way to serve these cream cheese cupcakes is to set out a variety of toppings and let your guests choose which one to use.
Foil liners. Use regular-size cupcake foils or reusable silicone cupcake liners. I do not suggest using paper liners as the bottom of the cheesecake is more likely to burn. The cheesecake also tends to stick more to the paper liner when it is peeled off than the foil ones.
Room temperature. Using room-temperature eggs, sour cream, and cream cheese will help them all incorporate better with one another.
STORE. Cover and store leftover cupcakes in an airtight container in the fridge for 5-7 days.
FREEZE. You can freeze leftover cupcakes with or without topping. For plain cupcakes, wrap each cheesecake with plastic wrap and store them all in a freezer-safe container.
If the cupcakes have pie filling on top, flash freeze first.
- Place all the cupcakes on a baking sheet and freeze for 2-3 hours or until the top has hardened.
- Wrap individually with plastic wrap and then place in an airtight freezer-safe container.
Frozen cheesecakes can last for about 6 months in the freezer. Before eating, remove the plastic wrap and thaw them in the fridge.
Be sure to use room temperature ingredients. Cold ingredients require longer mixing time, which adds air to the batter. Air causes it to rise too much in the oven and sink in the middle when it cools.
I recommend using cupcake foils or reusable silicone cupcake liners. When using paper liners, the bottom of the cheesecake is more likely to burn. The cheesecake also tends to stick more to the paper liner when it’s peeled off.
For more great cheesecake recipes, try:
- No Bake Snickers Cheesecake
- Red Velvet Cheesecake Cake
- Cheesecake Brownies
- Banana Pudding Cheesecake
- Churro Cheesecake Bars
Cheesecake Cupcakes Recipe
- Preheat oven to 300℉.
- In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating after each addition. Spoon into foil-lined muffin cups
- Bake for 25-30 minutes. Toothpick inserted in the center should come out clean. Cool for at least 5 minutes.
- In a small bowl, combine sour cream and remaining sugar and vanilla until smooth. Spoon on top of cupcakes. Bake for an additional 6-8 minutes, until set. Cool for 10 minutes before moving to wire racks to cool.
- Top with pie filling. ENJOY! Store in the refrigerator.
Nutrition information is automatically calculated, so should only be used as an approximation.