Artichoke and Sun-Dried Tomato Cheesecakes

Artichoke and Sun-Dried Tomato Cheesecakes

12

"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."

Ingredients

25 m {{adjustedServings}} servings 63 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

12
  1. 14 Ratings

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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 ba...

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...

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