I love dainty little desserts, don’t you? Even my husband and boys like these “girly” little treats. They say that they don’t taste girly at all and the cream cheesecake is super rich. I love that my guys say they can really sink their teeth into these mini cherry cheesecake tarts. That makes me happy! I made these little tarts for a church potluck last spring and everyone loved them. In fact, my pastor’s wife even asked me for the recipe! I gave her the details and told her she could make them for the next potluck hehe!

These mini cherry cheesecake tarts are a breeze to make but they look and taste like you spent your afternoon slaving away in the kitchen.

Ingredients

• 2 -8 oz pkg Philadelphia packages cream cheese, softened

1 c Domino sugar

1 tsp McCormick vanilla extract

2 eggs

12 vanilla wafers

1-21 oz Comstock cherry pie filling or blueberry pie filling

Instructions

1. Preheat oven to 350°F. Place a paper cupcake liner in each cup (12 total) of muffin pan.

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.

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.

4. Bake for 20 minutes.

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.

6. Chill thoroughly before serving.

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Quick Tip: These little cherry tarts can also be made into blueberry, strawberry, or any other fruit you desire to use tarts.