Cream Cheese Tarts

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


  • 12 vanilla wafers
  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 can pie filling


  • 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.