Quick Cherry Cream Cheese Tart Recipes

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

BLANCA'S CHERRY CHEESE TARTS

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.

MINI CHERRY CREAM CHEESE TARTS

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.

QUICK AND EASY CHERRY CREAM CHEESE DANISHES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
• On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½" strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½" pieces.
• With a knife, score ½" border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.
• In a bowl, stir together softened cream cheese, sugar, and vanilla. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.
• In the middle of the cream cheese, add about 6 cherries into the middle.
• Brush the egg wash around the edges of the puff pastry.
• Bake for 20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.

QUICK CHERRY CREAM CHEESE TART

Steps:

• In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

QUICK CHERRY CREAM CHEESE TART

Steps:

• In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.