Cream Cheese Tarts
Anything that resembles cheesecake is always a hit with me, and these cream cheese tarts are no exception.
They were a staple at get togethers throughout my childhood, probably because in addition to being yummy, they are super easy to make. Doubling them for a crowd isn’t much extra work, so I’ll frequently include them if I’m doing a dessert spread.
You can use any flavor of pie filling that you like. We use strawberry, blueberry, or cherry, and often do a mix of red and blue for patriotic occasions. And of course you can choose a fun cupcake liner as well!
Cream Cheese Tarts
Servings 12 Tarts
Ingredients
- 12 vanilla wafers
- 16 oz cream cheese, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 can pie filling
Instructions
- Preheat oven to 350◦. Place 12 cupcake liners in a standard muffin tin. Set a vanilla wafer in the bottom of each liner.
- Using an electric mixer, beat cream cheese until smooth, then add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Spoon cream cheese mixture on top of wafers, dividing evenly.
- Bake until tops of tarts are puffed (there will be some cracks) and just starting to turn golden around the edges, about 30 minutes.
- Let cool (tops of tarts will cave in), then carefully remove tarts from muffin tin. Refrigerate overnight.
- Top each tart with a large spoonful of pie filling (you’ll have some left over) before serving.