Artichoke and Sun-Dried Tomato Cheesecakes Recipe -
Artichoke and Sun-Dried Tomato Cheesecakes Recipe
  • READY IN 25 mins

Artichoke and Sun-Dried Tomato Cheesecakes

Recipe by  

"Pepperidge Farm® Mini Puff Pastry Shells are filled with a savory 'cheesecake' filling featuring chopped artichoke hearts, minced sun-dried tomatoes, and Parmesan cheese to make mouthwatering appetizers."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  1. Bake, cool and remove the 'tops' of the pastry shells according to the package directions. Reduce the oven temperature to 350 degrees F.
  2. Stir the remaining ingredients in a medium bowl.
  3. Spoon 1 teaspoon of the artichoke mixture into each pastry shell. Place the filled shells onto a baking sheet. Bake for 5 minutes or until the filling is hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2008

Outstanding. I could not find the pepperidge farm shells, so I used pillsbury crescent rounds (cut them each in half and pressed them into the tart cups). Then put the cheese mixture in and baked them for about 7 or 8 minutes until golden brown. Fabulous mix of flavors! two pkgs of rolls gave me 32 tarts. Just the right amount when I doubled the cheese mixture!

Most Helpful Critical Review
Apr 09, 2009

We didn't care for this. If you're trying this recipe, please, soften your sun-dried tomatoes first. Thank you anyway!


14 Ratings

Dec 26, 2008

These are a great and very easy appetizer to make. The only issue I had with this was making it into 24 servings. The shells come 6 to a package, which means you have to cut each one into 1/4ths, and that just makes a mess out of them. I left them whole and served that way. Flavor was great and I added more sundried tomatoes for extra flavor.. very good and will use again! :)

Apr 20, 2009

This was a really neat concept and tasted great! We had problems with the scaling and made 6 of them which were about right for a single, hearty appetizer. Delicious! I'm going to play around with this one to adjust the filling, but I loved how almost everything could be prepped ahead of time! Definitely use sun-dried tomatoes packed in oil.

Mar 22, 2011

I added a dash of red pepper and used 1 tsp dried parsley (recipe didn't specify fresh or dry, but I though 1 Tbsp sounded like too much if using dry). Filling is great. Hubby loved it. I used phyllo dough instead of puff pastry, neither of us liked the phyllo. When I make this again, will only use puff pastry!

Dec 25, 2008

I tried this recipe for a holiday party we were hosting. It was quite tasty and enjoyed by everyone. My only complaint is the size of the pastry shells. They are very large for an appetizer serving. I will look for a smaller puff pastry to use next time. I doubled the amount of cheese/artichoke mixture and it worked out well for the large shells. Overall they are very yummy!

Dec 25, 2011

These are delicious and easy. The shells can be hard to find and it really only makes 6 servings, so it's annoying thinking you have 24-that's why you read the recipe 1st I guess! :) I have made these multiple times now. I did use pastry sheets and put them into mini muffin pans for small tarts and that was good. Other than that, followed recipe exactly. :) Enjoy!

Jul 10, 2012

Yummy and fun app. I had left over shells from making eclairs and it worked perfectly! I also added a bit extra artichoke and sundried tomatoes :)


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 85 mg
  • 3%

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

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