BLANCA'S CHERRY CHEESE TARTS
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
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 CREAM CHEESE TARTS
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
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 CREAM CHEESE GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
- Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
- For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
- In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
- Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
- Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
- Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
- Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.
MINI CHERRY CREAM CHEESE TARTS
Bite size ... delicious , fast and easy to make. Big hit with family and friends. Great for holiday party dessert tray.
Provided by Mary Lee
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Fill mini pan wells with liner ... place 1 vanilla wafer in bottom of each liner , pour over wafer 1/2 teaspoon of melted butter . In medium size mixing bowl add room temp cream cheese, sugar, egg, lemon and vanilla. Mix with beater until all ingredients are creamed together. Spoon cream cheese mixture over wafer until 2/3's full. Bake in preheated 325 degree oven for approx.15 minutes or until so slightly brown . Set in refrigerator to cool. Top with favorite topping ( strawberry, cherry , blueberry pie filling or mini chocolate chips) Keep cool until ready to serve.
CHERRY CREAM CHEESE PIE
This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious.
Provided by Linda B. Rawls
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
- Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.2 mg, Sugar 38.5 g
CREAM CHEESE TARTS (PAULA DEEN)
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
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.
CHERRY CHEESECAKE TARTS
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
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
Steps:
- 1. Place a cupcake liner in each cup of a muffin pan.
- 2. Beat cream cheese until fluffy. Add sugar and vanilla, beating well. Add eggs one at a time beating well after each addition.
- 3. Lay a vanilla wafer flat side down in each muffin cup. Spoon cream cheese mixture over the wafers. Bake for 20 minutes at 350° for 20 minutes. Allow to cool. Serve with cherry filling on top.
QUICK CHERRY CREAM CHEESE TART
It's hard to believe that just five ingredients and a few minutes of prep can result in these delicate and scrumptious tarts.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
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 360 calories, Fat 20g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 275mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SCHMIDT'S CHERRY CHEESE TART FILLING
Steps:
- Using a small mixer, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract until smooth. Refrigerate filling overnight. Using a 4-ounce ice cream scoop, fill each pre-baked tart shell with the chilled cream cheese filling. Place cherry pie filling on top, approximately 5 cherries per tart.
CHERRY-APRICOT CREAM CHEESE TART
Categories Dairy Fruit Dessert Bake Cream Cheese Apricot Cherry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
- Make filling:
- Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
- Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
- Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.
MINI CHERRY CHEESECAKES
After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
- In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
- Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 13 g, TransFat 0 g
CREAMY CHERRY CHEESECAKE
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door-everything from wolves to caribou!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.
Nutrition Facts :
FRESH CHERRY TART
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
- Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.
- In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
EASY CRESCENT ROLL CHERRY TARTS
Refrigerated crescent rolls simplify preparation of these delightful cherry bites. "I cut the dough into circles with a small juice glass," notes Frances Poste of Wall, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 24 pieces; press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 1/2 teaspoon in each cup. Combine pie filling and extract; place about 2 teaspoons in each cup., Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until serving.
Nutrition Facts : Calories 134 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 173mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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- Mix in the butter until evenly crumbly., Add the egg yolk, mixing till the mixture holds together when squeezed., Press the dough into a 9" tart pan, pushing firmly up the sides.
- Prick the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F., Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges.
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