Cherry Cream Cheese Tarts

12 Servings
100% would make this recipe for Cherry Cream Cheese Tarts again.

Wonderful little cheesecake tarts from Paula Deen. Perfect for just about any occasion.

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Cherry Cream Cheese Tarts Ingredients

2 (8-ounce) packages cream cheese, softened	2 eggs
1 cup sugar	12 vanilla wafers
1 teaspoon pure vanilla extract	1 (21-ounce) can cherry pie filling (or other pie filling)

Instructions for Cherry Cream Cheese Tarts

Preheat oven to 350 degrees F.

Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.

Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Main Ingredient: Cream CheeseCuisine: American

Ingredient Insight - look inside this recipe

Cream Cheese

Eggs

Sugar

Vanilla

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by catgurrl

catgurrl
on Jan 13 2008 8:37PM

ADDITIONAL OPTION:Bake cheese cake at 350 for 10 miniutes. CoolWhip together 2 cups sour cream, 1/4 cup sugar, 1 tsp vanilla. Place this mixture on top of cheesecakes and bake at 400 for 5 minutes more. Cool completely. Add fruit as desired.

AnnetteKitchen
on Jan 12 2008 12:06PM

I made these again as a Christmas Eve treat. It's amazing how quickly and easily they come together - yet they are impressive, too.

catgurrl
on Dec 25 2006 10:01PM

These are delicious, yet easy to make. Kids and adults alike love them. The tart centers will "sink" after removing them from the oven, but they are supposed to, and they hold the cherry (or other fruit) filling better that way. These tarts are best after they've had time to chill, and they also will hold well in the refrigerator for a day or two. [I posted this recipe.]

catgurrl
on Jun 11 2006 8:30PM