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: Lil' Luna

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

Add a Graham Cracker Crust?

Preheat the oven to 350°F. Place cupcake liners into the cupcake pan.
In a medium bowl combine ⅛ cups of graham cracker crumbs, 2 ½ tablespoons of sugar, and ⅓ cup of melted butter. Divide it evenly between the 18 cupcake liners. Press the crumb mixture firmly into the liners.
Bake for 5 minutes. Cool completely before adding the cheesecake batter. Complete the recipe as instructed.

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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