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.
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.
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 12|
|Calories from Fat: 165 (35%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 217.8mg||67 %|
|Sodium 206.9mg||7 %|
|Potassium 167.4mg||4 %|
|Total Carbohydrate 69.9g||21 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 69.5g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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