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Blanca's Cherry Cheese Tarts

Blanca's Cherry Cheese Tarts

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
BLANCA CASTELLO

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 26 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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

Clarissa
16

Clarissa

8/2/2006

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.

SHELTON463
11

SHELTON463

11/6/2003

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.

DCARD11
10

DCARD11

6/5/2003

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.

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