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Cheesecake Cupcakes
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- #17692
These cupcakes are the perfect blend of two classic desserts: cheesecake and cupcakes. The creamy cheesecake filling is rich and flavorful, while the vanilla wafers add a crispy, crunchy contrast.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
2 packages (8 ounce size) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
12 round vanilla wafers
blueberry or cherry pie filling or other topping
directions
Preheat the oven to 350 degrees F. Place baking cups in a muffin pan.
Place the cream cheese, sugar, eggs, and vanilla in a mixing bowl. Beat on medium speed with an electric mixer until creamy.
Place one vanilla wafer in the bottom of each baking cup. Fill half-full with the cream cheese mixture.
Place the muffin pan in the oven and bake at 350 degrees F for 20 minutes or until set.
Remove from the oven and let the cupcakes cool on a wire rack for one hour then refrigerate until chilled.
Top with pie filling and serve.
nutrition data
222 calories, 15 grams fat, 18 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
April 1, 2020
This was a wonderful recipe. I used a dough hook until the cream cheese was just broken down and then switched to a whisk to beat until combined and it prevented the dough from sticking to the whisk.
July 2, 2013
These freeze great! Perfect for snacking. I usually keep them plain (no fruit topping) but sometimes will drizzle some chocolate or caramel sauce on top.
September 29, 2010
Quick and easy recipe to make and delicious. The first time I made these I followed the recipe exactly. The cupcakes were so good, I wanted to see if I could change it just a bit to make it weight watcher friendly. The recipe as written has point value of 1 pt per cupcake. So, I substituted the sugar with Splenda, used reduced fat cream cheese and I used "lite" vanilla wafers. And then I used raspberry extract instead of vanilla extract. I spread the mixture out over 24 cupcakes instead of 12, which resulted in a ww point value of 2 cupcakes for 1 pt. The cupcakes are delicious and ww friendly, top off with a very small amount of fat free cool whip and one fresh raspberry for a fancy final touch. I make these up every Sunday to have a supply for the entire week. It beats store bought sweets for those evening sweet tooths.
January 31, 2006
At 350, it took more like half an hour to bake these through to the point where they don't stick to the liner cups. But with the right amount of baking time, the results were great.