Cheesecake Cupcakes with Fresh Fruit - Kraft Recipes Top
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Cheesecake Cupcakes with Fresh Fruit

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Make It

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  • Combine batter ingredients and beat with electric mixer until blended and smooth (no lumps).
  • Line up the foil cupcake holders on a baking sheet. Drop one vanilla wafer in each cupcake holder. This acts as the bottom crust. Fill cupcakes about 3/4 full with batter.
  • Bake 25 minutes at 325 degrees F. Remove from oven and let cool on cookie sheet. Microwave or warm apricot jam in a bowl. Brush each cupcake with the jam and place your fresh fruit or topping of choice. The apricot jam acts as a glue to hold the topping in place.
  • When completed, refrigerate for at least 2 hours before serving.


This is a beautiful dessert and looks like a professional made them and SO easy! I took these to a dinner party and didn't want to leave a dish behind. So I took a regular shirt size gift box and put the top in the bottom to double it. I lined the inside and outside in tin foil and arranged the cupcakes and covered the top with tin foil. When they opened the box, they asked me where I bought them! Needless to say, it was a hit and everyone asked me for the recipe. The kids even enjoyed them. You can also make this dessert a day ahead if needed.

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