Easy miniature tarts with
a vanilla wafer 'crust', cream cheese filling and cherry pie
topping.
Cream
Cheese Tarts
- 1 (8-ounce) package cream
cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
12 vanilla wafers
1 (21-ounce) can cherry pie filling
- Preheat oven to 350°F
(175°C). Line a muffin tin with cupcake wrappers; set aside.
- In a medium bowl beat
together cream cheese, sugar, eggs, lemon juice and vanilla with
an electric mixer until smooth.
- In the bottom of each
muffin tin, place one cookie, flat side up. Fill about three-fourths
full of cream cheese mixture. Divide cherry pie filling among
the tarts.
- Bake for 15 minutes to
set. Cool before removing from tins.
Makes 12 tartlets.
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