Blanca's Cherry Cheese Tarts

Blanca's Cherry Cheese Tarts

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BLANCA CASTELLO 0

"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

50 m servings 143 cals
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Original recipe yields 26 servings

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Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

27
  1. 35 Ratings

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Most helpful positive review

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 wi...

Most helpful critical review

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 al...

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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 wi...

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 ...

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.

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 s...

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.

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 ...

put thick layer of cream cheese mixture.

Just like the cherry tarts my mom used to make!

Was perfect, the only thing I changed was we did not use pie filling. We just took cherries out of the jar and put on top, along with a little of the juice.

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