Cherry Cheesecake Tarts Recipe

4 2 4
Cherry Cheesecake Tarts Recipe
Cherry Cheesecake Tarts Recipe photo by Taste of Home
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Cherry Cheesecake Tarts Recipe

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Publisher Photo
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!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1 package (10 ounces) frozen puff pastry shells
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • Additional confectioners' sugar

Directions

Bake pastry shells according to package directions. Meanwhile, in a mixing 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. Divide the cheese filling between the shells; place on a baking sheet. Return to the oven and bake 5 minutes. Cool. Just before serving, fill each shell with pie filling. Top with reserved pastry circles. Dust with additional confectioners' sugar. Yield: 6 servings.
Originally published as Cherry Cheesecake Tarts in Country Woman March/April 1992, p29

Nutritional Facts

1 each: 416 calories, 19g fat (6g saturated fat), 16mg cholesterol, 196mg sodium, 56g carbohydrate (29g sugars, 3g fiber), 4g protein.

  • 1 package (10 ounces) frozen puff pastry shells
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • Additional confectioners' sugar
  1. Bake pastry shells according to package directions. Meanwhile, in a mixing 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. Divide the cheese filling between the shells; place on a baking sheet. Return to the oven and bake 5 minutes. Cool. Just before serving, fill each shell with pie filling. Top with reserved pastry circles. Dust with additional confectioners' sugar. Yield: 6 servings.
Originally published as Cherry Cheesecake Tarts in Country Woman March/April 1992, p29

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Reviews forCherry Cheesecake Tarts

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MY REVIEW
stef55 User ID: 4951426 213805
Reviewed Dec. 2, 2014

"Making this recipe was very frustrating for me. There were no clear directions for the pastry puffs, they are cooked to each recipes specifications and this recipe didn't have any. I did try two different types of pastry puffs and one was very small and the other was a square that I guess you were supposed to cut (?) into sections. After doing that they did not look anything like the picture for this recipe. In the square shape, some of the pastries didn't rise and the others rose and were very large and flaky. It was also very hard to cut them and remove the layers inside in order to put the filling in. In my opinion, it was too time consuming for the few that turned out. For that reason, I will not make these again."

MY REVIEW
luv2shopmom User ID: 6030780 26955
Reviewed Jul. 18, 2012

"I have made these Cherry or Blueberry Cheesecake Tarts several times for church functions. Every time I make them, I get rave reviews. I even get requests from people to make them for future events. Wonderful recipe!!!"

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