Cherry Cheesecake Cupcakes

INGREDIENTS

Crust

1.5 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
24 cupcake liners

Filling

16 oz. cream cheese, *at room temperature*
1/4 cup sugar
2 large eggs, *at room temperature*
1 Tablespoon lemon juice
2 teaspoons vanilla extract
21 oz. cherry pie filling

Preparation time:
35 minutes

Portions: 24

Difficulty: Baja

RECOMMENDED HUDSON PRODUCTS

Double Layer Non-Stick Muffin Pan

silicone spatula

Whisker

Stainless steel bowl

Aluminun Lemmon Press

Instructions

Preheat oven to 350 degrees.
Line each tin with a cupcake liner. Combine all of the crust ingredients in a large bowl & divide evenly on the bottom of each cupcake liner and press down until firm to form the crust.
Bake for 5 minutes and remove from the oven. Let it cool completely in the tin.
Use a hand mixer to beat the cream cheese until light and fluffy, the cream cheese must be at room temperature to ensure a smooth consistency. Add the sugar together until smooth.
Whisk the eggs in a small bowl. Use a silicone spatula to carefully fold in the eggs until just combined. Add the lemon juice and vanilla extract and mix gently until just combined. Do not overmix.
Transfer into each muffin tin, leaving each 2/3 full.
Bake for 15 minutes.
Top each with cherry filling and chill in the fridge until cooled completely.

TIPS

Let the cream cheese and eggs sit at room temperature for at least an hour before beginning.

Beat the cream cheese separately from any other ingredient until it’s smooth and whipped. After that, you’re good to add the other ingredients as instructed.

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