Cream Cheese Tarts

These mini cream cheese tarts are basically individual cheesecakes sitting on a vanilla wafer base, topped with a cherry from the pie filling. They bake in 15 minutes and the whole batch is done in about half an hour.

Each tart uses a single vanilla wafer as the crust, flat side up, which gives you a crisp, cookie-like bottom without having to roll out dough or press crumbs into tins. The cream cheese filling is a quick beat of softened cream cheese, sugar, eggs, lemon juice, and vanilla. Lemon juice is the key addition here. It cuts the richness just enough and keeps the filling from tasting flat.

Fill each liner three-quarters full. They puff slightly during baking, then settle as they cool into dense little bites with a smooth, creamy center.

Chef Tips

• Make sure the cream cheese is fully softened before beating. Cold cream cheese creates lumps that won’t bake out in just 15 minutes.
• Place the cherry on top before baking, but drain the juice off first. Extra liquid on top will make the filling soggy.
• Cool the tarts completely in the tins before removing. They’re fragile when warm and will break apart if you rush it.
• Refrigerate any leftovers. These hold well for 2 to 3 days chilled.

Variations

• Top with fresh strawberries or blueberries instead of cherry pie filling.
• Use chocolate wafers instead of vanilla for a chocolate-cherry cheesecake bite.
• Add a teaspoon of lemon zest to the filling for a brighter citrus flavor.