Cherry Cream Cheese Tarts
12 servings
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can cherry pie filling or other pie filling
1. Preheat oven to 350 degrees F.
2. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a hand held electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at 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.
Recipe and image from Paula Deen
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Ummmmm YUMMMMMM!
OMG that looks sooooooooooooo good. I need to make these ASAP.
Oh sure…another goodie that I'm going to have to try sometime.
Looks great!
We made these today and they were SO EASY (my 11 year old had a ball!) and they are SCRUMPTIOUS! I, of course put Hershey's chocolate syrup on mine instead of cherrie pie filling. A girl's gotta do what a girl's gotta do.
These are one of my go-to recipes when I have to take dessert somewhere. I've made them as marbled cheesecakes with chocolate wafer crusts, fresh blueberry with a glaze, etc. The possibilities are only limited to your imagination.
Do these need to be refrigerated? I always feel the need to refrigerate cheesecake even tho it's baked.
Any advice?
Yep, refrigerate.
Thanks Ali!
I made these today but I had trouble with them sticking to the wrapper, making a crumbly mess. What did I do wrong?
Sarah -
I can't say that I know what went wrong. I've made these a few times and never had them turn out crumbly.
Are you referring to the cream cheese or the cookie that was sticking/crumbling?
I had a few small remnants of cream cheese that stuck to the wrapper, but that is to be expected when using cupcake liners. You can try spraying the liners lightly with baking spray next time.