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Feb 06

Cherry cheesecake tarts

Mini cherry cheesecake tarts with Nilla Wafer crust!

Have I ever told you that cherry pie is my favorite?

Oh, look — I have.

So, yeah: I loooove cherry pie. And when I saw that this month is National Cherry Month, I was pretty excited. Think of all the cherry pie I could make! More importantly, think of all the cherry pie I could eat!

During my giddy search for a cherry pie recipe, I ran across this recipe for cherry cheesecake tarts. I’m not sure these are “tarts” so much as “tiny cheesecakes” but hey, semantics, schmantics, right?

I actually wasn’t super stoked on the idea of these tarts, because I’m not the biggest fan of cheesecake. I only decided to make them because they looked really easy, and because the recipe on Food Network’s Web site had 375 reviews and an average rating of five stars. Three hundred and seventy-five people can’t be wrong. Right?

Turns out they weren’t wrong — these little cheesecakes are fantastic. Not only that, but they’re laughably easy to make. You’ve absolutely got to try them — they’d make adorable little Valentine’s Day desserts. Or, if you’re one of those anti-Valentine’s Day types, you can make them for Presidents Day. You know, George Washington, cherry trees … It’s perfect!

First things first: Pick out some adorable cupcake liners.Nilla Wafers waiting to be smothered in cheesecake.Cream cheese, sugar and vanilla, all mixed up.
Baking cups filled with cheesecake.The mini cheesecakes come out of the oven puffy, but shrink back pretty quick.Mmm ... cherry pie filling.

Recipe: Cherry cheesecake tarts

Recipe by Paula Deen

  • 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˚F. Line a cupcake pan with baking cups.
  2. In the bowl of a standing mixer or with a handheld mixer, beat cream cheese until fluffy. Add sugar and vanilla and beat well. Add eggs one at a time, beating well after each addition.
  3. Place a vanilla wafer, flat side down, in each cupcake cup. Scoop cream cheese mixture over wafers.
  4. Bake for 20 minutes, until set. The cheesecake will puff up considerably in the oven. Don’t worry; they’ll fall as they cool, leaving room for that cherry filling.
  5. After tarts have cooled, spoon cherry filling over the top of each one.

Cherry cheesecake tarts!

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4 comments

  1. TS

    these are not tarts, not in a muffin cup! Thats to big to be a finger food.

  2. Taylor

    Cute!!! :3 I will make some of these tonight! ^^

  3. Elaine Marten

    they are most likely made in a mini tart pan. If you look at the size of the 3 cherries, they aren’t very big at all and I would definitely call them ‘tarts’. That amount of cherries would no where near cover a muffin top. I make my butter tarts in a large muffin pan and they are great. There are different sized muffin pans as well, and different sized paper cups that these are in…these look delicious and I will definitely be making them for our christmas dinner dessert this year!

  4. Cara Hardy

    I used this recipe only for cheesecake filling. For crust just graham cracker and unsalted butter until sticky. toppings whatever you like…

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