Cherry Cheesecake Tarts Recipes

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BLANCA'S CHERRY CHEESE TARTS



Blanca's Cherry Cheese Tarts image

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!

Provided by BLANCA CASTELLO

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 26

Number Of Ingredients 10

2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ⅛ cups graham cracker crumbs
2 tablespoons white sugar
1 pinch ground cinnamon
¼ cup butter
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
  • To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
  • 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.
  • 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.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g

CHERRY CHEESECAKE TARTS



Cherry Cheesecake Tarts image

If your children or grandchildren are looking for a perfect gift to give their teachers, these may be the answer. Dress up each tart with a paper doily, place on a colorful plastic or paper plate and cover with clear wrap. Secure with a festive bow or a gift card and tag. And don't forget to include the recipe for the tart. When I gave this as a gift to each of the secretaries at the high school where I work, it soon became a hit with their families, too!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1 package (10 ounces) frozen puff pastry shells
6 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
1 can (21 ounces) cherry pie filling
Additional confectioners' sugar

Steps:

  • Bake pastry shells according to package directions. , In a small bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard. , Spoon the cream cheese filling into shells; place on a baking sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until serving., Just before serving, spoon pie filling into shells. Top with reserved pastry circles. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 416 calories, Fat 19g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

CHERRY CREAM CHEESE TARTS



Cherry Cream Cheese Tarts image

It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/8 to 1/4 teaspoon almond or vanilla extract
2 individual graham cracker shells
1/4 cup cherry pie filling

Steps:

  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY CHEESECAKE



Cherry Cheesecake image

This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!

Provided by L. J. Bryan

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
  • Pour cherry pie filling on top of pie. Serve.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g

CREAM CHEESE TARTS (PAULA DEEN)



Cream Cheese Tarts (Paula Deen) image

A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

Provided by SharleneW

Categories     Cheesecake

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21 ounce) can cherry pie filling (or whatever else suits your fancy) or 1 (21 ounce) can blueberry pie filling (or whatever else suits your fancy)

Steps:

  • Preheat oven to 350°F.
  • Place a paper cupcake liner in each cup (12 total) of muffin pan.
  • Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
  • Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
  • Bake for 20 minutes.
  • Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
  • Chill thoroughly before serving.

REINDEER CHERRY CHEESECAKE TARTS



Reindeer Cherry Cheesecake Tarts image

Serve our Reindeer Cherry Cheesecake Tarts while your favorite holiday movie plays or for the next holiday potluck. These cherry cheesecake tarts are extra cute and extra tasty with tiny little reindeer faces that everyone will love.

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

1 pkg. (12 oz.) frozen sweet cherries, thawed, juice reserved and divided
1/2 cup plus 2 Tbsp. sugar, divided
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 Tbsp. cornstarch
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup thawed COOL WHIP Whipped Topping, divided
2 pkg. (4 oz. each) mini graham cracker pie crusts (12 crusts)
24 miniature pretzel twists
2 oz. BAKER'S Semi-Sweet Chocolate, melted
24 miniature semi-sweet chocolate chips
12 maraschino cherries, well drained

Steps:

  • Add enough water to reserved cherry juice to measure 1/2 cup; pour into medium saucepan. Add 1/2 cup sugar, dry gelatin mix and cornstarch; mix well. Bring to boil, stirring occasionally; cook and stir 2 min. Cool 20 min.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Stir in 1/4 cup COOL WHIP; spread onto bottoms of pie crusts. Top with sweet cherries and gelatin glaze. Refrigerate 3 hours.
  • Meanwhile, use fork to dip pretzels, 1 at a time, into chocolate; holding pretzel over bowl, gently shake off excess chocolate. Place pretzels on waxed paper-covered baking sheet. Refrigerate 15 min. or until ready to use.
  • Decorate tops of tarts with pretzels and remaining ingredients to resemble reindeer as shown in photo.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 29 g, Protein 3 g

MINI CHEESECAKES WITH CHERRY TOPPING



Mini Cheesecakes with Cherry Topping image

These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

4 pounds cherries (Bing, or other large, dark cherries)
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon powdered gelatin
20 graham crackers
10 tablespoons butter, melted; plus more, room temperature, for the pans
3 tablespoons sugar
Pinch coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

Steps:

  • Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
  • To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
  • Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
  • Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
  • Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
  • Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
  • Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.

CHERRY CHEESE TARTS- RECIPE FOR CHICAGO 12 CUP MINI CHEESECAKE P



Cherry Cheese Tarts- Recipe for Chicago 12 Cup Mini Cheesecake P image

This recipe came with the Chicago Metallic 12 cup mini cheesecake pan. Posting as written for safekeeping. This pan is used for making mini-sized cheesecakes and has removable discs for the bottom of each cup to make removing the cheesecakes easy.

Provided by Jubes

Categories     < 60 Mins

Time 1h

Yield 12 cheesecakes, 12 serving(s)

Number Of Ingredients 8

8 ounces cream cheese
1 egg
1 teaspoon vanilla
1/4 cup sugar
1 cup ground nuts
1/4 cup melted butter (38 grams)
3 tablespoons sugar
cherry pie filling

Steps:

  • Preheat oven to 375°F Place one disc in each cup of the cheesecake pan. Lightly grease the pans with butter or use a non-stick spray.
  • Blend cream cheese with the egg, vanilla and 1/4 cup sugar. Set aside.
  • Mix the ground nuts woth the melted butter and 3 tablespoons of sugar.
  • Press the nut crumb into the base of 12 cups. Press the crumbs into the base and about 1/3 ways up the side of each cup.
  • Fill evenly with the cheesecake mixture.
  • Bake 14 minutes.
  • Remove the pan from the oven and place on a rack to cool for 20 minutes.
  • The tops will all as they cool.
  • Lightly loosen the cheese tarts around the edges and carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup.
  • When cool, take the disc off the bottom of each cheesecake using a butter knife.
  • Place 3 or 4 cherries on the top of each tart.
  • Refrigerate until ready to serve. Makes 1 dozen cheesecakes.

Nutrition Facts : Calories 122.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 43.1, Sodium 89.3, Carbohydrate 8.2, Sugar 8, Protein 1.7

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