Blanca's Cherry Cheese Tarts Recipe - Allrecipes.com
Blanca's Cherry Cheese Tarts Recipe
  • READY IN 50 mins

Blanca's Cherry Cheese Tarts

Recipe by  

"These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!"

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Ingredients Edit and Save

Original recipe makes 26 tarts Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
  2. To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
  3. To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
  4. Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2006

Very cute and fun. They taste like your typical cheesecake. I made these in mini-cupcake pans thinking that is what the recipe meant by miniature. You certainly can do it this way, but you will make @ 48 of them. You can only fit about two cherries on top doing it this way. They were still a very cute little dessert. Next time I will try them in full-size muffin cups. It took some patience to get the graham cracker crust to stay up and around the cupcake liners.

 
Most Helpful Critical Review
Nov 17, 2012

Can be used in the mini muffin/cupcake tins as well as the regular size. I used them in the mini form. They were pretty easy to make, had more than enough crumb mixture, maybe too much. Not alot of cheesecake taste in the minis. Hold up well though and look very nice. Was able to get 2-3 cherries on top, depending on how big the cherry was. Maybe I put in too much crumb mixture, not sure. My son loved them though.

 

30 Ratings

Nov 06, 2003

I made these for my niece's informal wedding reception and they were a BIG hit! I topped them with cherry & blueberry pie fillings and they were gobbled up. When making the crust, I just went ahead and melted the butter instead of cutting in cold butter....I felt it was easier and they turned out just fine.

 
Jun 05, 2003

Great recipe, I used cup cake size liners, I doubled the recipe hoping to make about 40, only made 26ish....so if you are wanting more, you may need to triple the recipe. It's a keeper.

 
Nov 20, 2012

I've been making these for years but instead of preparing a crust, we use a vanilla wafer on the bottom of the cup. Very quick and easy way to serve little cheesecakes.

 
Mar 28, 2014

This recipe is excellent. I have made it a few times now, but I always have too much crust or not enough filling. And no where near a can of pie filling. Also, it never makes 26 of the regular size muffins pans. So today, I finally got the ratios right so it makes 24 tarts/muffins. I did 1.5 of the recipe for the filling (3 pkgs cream cheese; 3/4 c. sugar; 3 eggs, 1.5 tsp vanilla and 1.5 tsp lemon juice. There is no need to increase the base/crust. Each muffin uses 1 tbsp of crumb mixture and just under 1/4 c. of cream cheese filling. The pie filling was just the right amount. Yum. I get requests to make these all the time!

 
Sep 02, 2003

This recipe turned out beautifully! It was easy and soooo good! I used blueberries instead, just because I was hungry for them, and tried them out on my whole family at a gathering. They all loved them! Thanks! I will definitely be making these again. (So many combinations to try... Chocolate crust with raspberry, vanilla crust with strawberries, etc.)

 
Nov 17, 2002

put thick layer of cream cheese mixture.

 

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Nutrition

  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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