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cream cheese tarts

(36)
ronmon avatar
Blue Ribbon Recipe by
montra crabtree
@ronmon
london, KY

These are so easy. They look and taste like you worked hard.

Blue Ribbon Recipe

These cream cheese tarts are great when you need an easy dessert. A vanilla wafer is the base. On top is a creamy and tangy cheesecake that has a hint of sweetness. Pick your favorite fruit topping and add a dollop to the top. We used blueberry and cherry. Great dessert for brunch, a lazy Sunday afternoon, a party, or after a holiday meal.

— The Test Kitchen @kitchencrew
(36)
yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cream cheese tarts

  • 2 pkg
    cream cheese, softened (8 oz each)
  • 1 c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 2 lg
    eggs
  • 12
    vanilla wafers
  • 1 can
    cherry pie filling or blueberry pie filling (21 oz)

How To Make cream cheese tarts

  • Place paper liners in cupcake tins.
    1
    Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup (12 total) of a muffin pan.
  • Beat cream cheese and add sugar, vanilla, and eggs.
    2
    Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
  • Place a wafer cookie, flat side down, in the cupcake tin and top with cream cheese mixture.
    3
    Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
  • Bake for 20 minutes.
    4
    Bake for 20 minutes.
  • Allow to cool and top with pie filling.
    5
    Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
  • Chill before serving.
    6
    Chill thoroughly before serving.
  • https://youtu.be/JpT_ctOS4zs
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