Recipe by BLANCA CASTELLO
"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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2 (8 ounce) packages
1 1/8 cups
graham cracker crumbs
1 (21 ounce) can
cherry pie filling
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.
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.
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.
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.
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 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!
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.)
put thick layer of cream cheese mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Blanca's Cherry Cheese Tarts
Serving Size: 1/26 of a recipe
Servings Per Recipe: 26
Amount Per Serving
Calories from Fat: 78
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