Cheesecake Cupcakes

4.97 from 55 votes

Cheesecake Cupcakes

Bite-size cheesecake cupcakes are a simple 6-ingredient cheesecake treat. Top with cherry pie filling, or any other topping you like!

Prep Time10

Cook Time36

COOL TIME10

Total Time56

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

3 (8-ounce) packages cream cheese, softened
1½ cups sugar, divided
1½ teaspoons vanilla extract, divided
5 eggs
1 cup sour cream
1½ cups cherry pie filling

Instructions

Preheat oven to 300°F.
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. A toothpick inserted in the center should come out clean. Cool for at least 5 minutes.
In a small bowl, combine sour cream, 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.

Video

Notes

Recipe tips.

I recommend using foil cupcake liners or silicone liners; avoid paper liners as the cheesecake is more likely to stick to them when peeled off.
Try these mini cheesecakes with a Graham Cracker Crust. See the FAQs for steps.
Instead of cherry pie filling, try apple, blueberry, or strawberry pie filling, or use Chocolate or Caramel Sauce, Nutella, crushed Oreo cookies, or chopped candy bars.

Store. Cover and store leftover cupcakes in an airtight container in the fridge for 5-7 days.

Freeze. Wrap each cheesecake with plastic wrap and store them all in a freezer-safe container for about 4 months. If the cheesecakes have pie filling on top, flash freeze first by placing them on a baking sheet and freeze for 2-3 hours or until the top has hardened, then wrap.

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