Mini Cream Cheese Tarts with Cherry Topping - Easy Baked Dessert
Individual cream cheese tarts with a vanilla wafer crust and cherry pie filling topping. These bite-sized desserts combine the richness of cheesecake with the convenience of cupcake portions. The vanilla wafer base provides a sweet, crispy foundation while the smooth cream cheese filling bakes to perfection. Top with cherry pie filling or your favorite fruit topping for a delightful finish that's perfect for parties, potlucks, or family gatherings.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Place a paper cupcake liner in each cup of muffin pan
- 3
Beat cream cheese with handheld electric mixer until fluffy
- 4
Add sugar and vanilla, beating well
- 5
Add eggs one at a time, beating well after each addition
- 6
Lay a vanilla wafer flat side down in each muffin cup
- 7
Spoon cream cheese mixture over wafers
- 8
Bake for 20 minutes
- 9
Allow tarts to cool completely
- 10
Serve with cherry filling on top
Tips
Use room temperature cream cheese for smoother mixing and no lumps in the filling.
Cool completely before adding cherry topping to prevent the filling from becoming watery.
Try different pie fillings like blueberry, strawberry, or lemon for variety.
Good to Know
Refrigerate for up to 3 days covered. Add cherry topping just before serving.
Make tarts 1 day ahead and add cherry topping before serving.
Serve chilled or at room temperature with cherry topping.
Common Mistakes
Don't overbake or filling will crack - remove when just set but still slightly jiggly in center.
Substitutions
Use fresh or lightly sweetened berries
FAQ
Can I use different pie fillings?
Yes, any canned pie filling works well. Blueberry, strawberry, or apple are popular alternatives to cherry.
How long do these keep?
Store covered in refrigerator for up to 3 days. Add fruit topping just before serving for best texture.
Can I freeze these tarts?
Yes, freeze without topping for up to 2 months. Thaw in refrigerator and add cherry filling before serving.