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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!
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    6 servings

Ingredients

  • 1 package (10 ounces) frozen puff pastry shells
  • 6 ounces 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.
  • 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
1 each: 416 calories, 19g fat (6g saturated fat), 16mg cholesterol, 196mg sodium, 56g carbohydrate (29g sugars, 3g fiber), 4g protein.
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Reviews

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Average Rating:
  • JEAN
    Nov 22, 2019

    I get more compliments on this recipe than any thing I make and almost everyone immediately asks for the recipie. For the frustrated reviewer....the key is using Peppridge Farm Pastry Shells. I follow the recipe exactly. I very carefully remove the little round top, by gently cutting around it and lift off, then setting it aside for later. Be sure you carefully remove the soft layers from the inside before filling. I find that a fork is the easiest way to remove it. ( I do save and bake the soft layers, for a little tart). I prefer the almond extract, as the recipe calls, but I have used vanilla extract and it is good with that too.

  • stef55
    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.

  • luv2shopmom
    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!!!

  • kdaviscomm
    Feb 14, 2012

    No comment left

  • strongkat
    Mar 29, 2007

    No comment left