These easy little cheesecake tarts are made in a muffin pan as you would cupcakes. They are quick and easy and make pretty little desserts for your sweetheart.
They are made with vanilla wafers for a bottom crust though we have also used graham cracker crumbs. Canned cherry pie filling is an easy topping. You can also make them with a chocolate pudding topping.
What you’ll need . . .
A good muffin pan. Get a professional grade muffin pan that really is nonstick.
A good rolling pin. Marble, stainless, or nonstick? See what is best for you.
Consider a Wonder Cup. A wonder cup is the easy way to measure ingredients like cream cheese, shortening, and honey.
1 8-ounce package of cream cheese
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
12 vanilla wafers
1 can cherry pie filling
Preheat the oven to 350 degrees.
- Beat the cream cheese until fluffy. Gradually add the sugar. Add the eggs one at a time, beating after each addition. Add the vanilla.
- Line a muffin tin with 12 cupcake liners. Put a vanilla wafer in the bottom of each. Spoon the filling over the wafers.
- Bake for 20 minutes or until done. Let cool in the pan on a rack. Place the pan with the tarts in them in the refrigerator to chill. When ready to serve, spoon the filling over the top.
Baker’s note: When the cheesecake filled cups come from the oven, they will have risen above the rims. As they cool, they sink creating a concave dish in which to put the cherry filling.
Chocolate Cream Cheese Tarts
Instead of topping your tarts with cherry pie filling, top them with chocolate pudding.
Cream Cheese Tart (with Graham Cracker Crust)
Instead of using vanilla wafers for the crust, spoon a heaping tablespoon of graham cracker crumbs into each cup. Proceed as instructed in the recipe