WHY THIS RECIPE IS A HIT

These mini cheesecake tarts are a hit for several reasons. One, they are so simple to prepare. You don’t even have to make a crust; drop the vanilla wafer in the bottom of the paper baking cups, and that’s it! Second, you use a premade pie filling for the topping, which, again, makes these little treats so easy. Every time I’ve served them, they have gone over big and are very pretty. They are the perfect dessert for entertaining because you can make them the night before.

KEY INGREDIENTS

• Cream cheese, softened-you want to use full-fat cream cheese for this recipe.
• White sugar
• Eggs
• Vanilla extract-you can use vanilla flavoring.
• Vanilla wafers
• Paper baking cups
• Cherry pie filling

SWAPS

You can easily use different kinds of pie filling. Blueberry is also delicious!

HOW TO COOK

When we say these are simple…we mean it! It’s just a few easy steps, and that’s it!

COOKING

1. Preheat oven to 350 degrees. Mix cream cheese with mixer on medium speed until fluffy; gradually add sugar and continue to mix. Add eggs one at a time and continue to beat the mixture. Add in vanilla.
2. Place baking cups in a muffin tin. Add a vanilla wafer to the bottom of each paper baking cup. Spoon cream cheese mixture into baking cups and fill cups to the top.
3. Bake on 350 for 20 minutes or until a toothpick comes out clean. They will rise when cooked but will fall after they chill. Leave in the muffin pan and chill in the refrigerator overnight. The next day, top with cherry pie filling and serve.

TIP

Be sure to test with a toothpick. If they are undercooked or overcooked, the consistency will not be right.

FREQUENTLY ASKED QUESTIONS

STORING

Store these mini cheesecake tarts in an airtight container in the refrigerator. They keep up to 3-4 days.