Cheesecake is a favorite around our house. I made these cheesecake cupcakes for my husband for Valentine’s Day this year. They were a hit with the entire family and are very easy to make, even easier than making a traditional cheesecake I think. The recipe is also very easy to modify so you could make them appropriate for any occasion.
- 2 packages (8-ounces each) cream cheese
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 18 vanilla wafers
- 1 21-ounce can cherry pie filling
- Put paper liners in the muffin tin pans. You will need two pans, one that holds 12 and one that holds 6. Put a vanilla wafer in the liner in the bottom of each section of the pans.
- In a medium bowl, cream together the cream cheese and sugar with an electric mixer on low speed. Mix until well blended. Add in the eggs one at a time, mixing well on low speed after each addition. Mix in the vanilla extract and lemon juice on low speed just until blended.
- Pour the mixture over the wafers in the liners until about 3/4 full. Bake in a 350 degree oven for 15 to 20 minutes or until the center of the cheesecake cupcakes are set.
- Allow cheesecake cupcakes to cool in pans for one hour. Remove from pans and spoon a generous tablespoon of cherry pie filling on top of each cheesecake cup. Chill in refrigerator for at least 3 hours. Like traditional cheesecake, they taste best when refrigerated overnight. Store them in the refrigerator in an airtight container.
As with any baking recipe, it is a good idea to have all ingredients at room temperature before beginning. Leave the cream cheese and eggs out for about an hour before you start making the recipe so they get to room temperature. It will also make mixing the cream cheese easier.
The easiest way to make modifications to this recipe is by altering the type of cookie you put on the bottom for the crust and what you put on for a topping. It does not need to be pie filling so use your imagination. Some tasty variations are:
- Lemon shortbread cookie for the crust and lemon pie filling for the top
- Mini chocolate chip cookie for the crust with chocolate pudding for the top
- Snickerdoodle cookie for the crust with vanilla pudding for the top
- Shortbread cookie for the crust and peach pie filling for the top
- Gingerbread cookie for the crust with pumpkin pudding for the top for a unique Thanksgiving or Halloween dessert
- For a refreshing summer treat, use a graham cracker for the crust and top it with a fresh fruit mixture. A blend of strawberries and blueberries makes it a fun and easy Fourth of July dessert.
These cheesecake cupcakes can also be made more festive with the addition of mini chocolate chips, sprinkles, or crushed cookie crumbs on top of whatever you add as a topping.