Mini Cream Cheese Tarts Recipes

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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.

CREAM CHEESE TART SHELLS



Cream Cheese Tart Shells image

Cream cheese adds a deliciously rich flavor to these tart shells.

Provided by Glenda

Categories     Desserts     Pies     Tarts

Time 2h

Yield 24

Number Of Ingredients 3

3 ounces cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour

Steps:

  • Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 4.1 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 37.8 mg

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.

PHILADELPHIA MINI CHEESECAKES



Philadelphia Mini Cheesecakes image

Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration.

Provided by berry271

Categories     Cheesecake

Time 3h15m

Yield 18 mini cheesecakes, 18 serving(s)

Number Of Ingredients 7

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened (since it is a Kraft recipe it calls for Philadelphia brand, but use what you want or have, I have ev)
3/4 cup sugar
1 teaspoon vanilla
3 eggs

Steps:

  • Preheat oven to 325°F.
  • Line a muffin pan with 18 muffin cups.
  • Mix crumbs, 2 tablespoons sugar, and butter.
  • Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
  • Beat cream cheese with remaining sugar and vanilla until blended.
  • Add eggs one at a time and mix after each addition just until blended.
  • Divide filling between muffin cups.
  • Bake 25 minutes or until centers are almost set.
  • Cool for 30 minutes.
  • Refrigerate 2 hours.
  • Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
  • ENJOY! Yum, yum.

Nutrition Facts : Calories 216.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 77.7, Sodium 172.7, Carbohydrate 14.9, Fiber 0.1, Sugar 12.4, Protein 3.6

MINI LEMON CHEESECAKE TARTS



Mini Lemon Cheesecake Tarts image

Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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

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