This Easy Cherry Cheesecake Tarts Recipe is just perfect for holiday parties...or just whipping up for a fun girl's night in while you help each other plan your parties.
Why we love these Cherry Cheesecake Tarts
It's basically almost holiday time - have you seen all of the holiday decor on store shelves already?? SO now is the time to begin planning all of our super fun holiday parties, the menus, the decor, the guest lists...oh, the fun of the holiday season!!
YUM, right? I love cherries. I have been known to eat a can of cherry pie filling BY ITSELF. Or poured over waffles, pancakes - any excuse I can find to eat it. Cherry pie filling is the stuff that dreams are made of, and these decadent little treats offer both that sweet pie filling and a lovely little pastry shell to contain it!
Can we say "Perfect Finger Food?" Yes, why yes we can!
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Are you looking for more cherry dessert recipes like our Cherry Cheesecake Tarts?
If you love these little cheesecake tarts, you might want to try our Danish with Cherry Pie Filling or our Cherry Chip Cake Recipe!
How to Make Cherry Cheesecake Tarts
Ingredients
- 1 package 10 ounces frozen puff pastry shells, keep frozen
- 6 ounces cream cheese softened
- ½ cup powdered sugar plus additional for dusting
- 1 teaspoon vanilla
- 1 can cherry pie filling you may only use about 1 cup
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Instructions
Bake pastry shells according to package directions. Keeping frozen until ready to bake.
Beat cream cheese, sugar and vanilla on medium speed until well combined.
Remove the circular top of each pastry shell. This works best by using a sharp knife. Remove the top and discard. Place a dollop of the cheesecake into each shell and return to the oven and bake for about 5 minutes longer. Remove from oven and cool.
Just before serving, dust shells with powdered sugar. Add cherry pie filling and serve.
This Easy Cherry Cheesecake Tarts Recipe serves 6!
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Cherry Cheesecake Tarts
Ingredients
- 1 package 10 ounces frozen puff pastry shells, keep frozen
- 6 ounces cream cheese softened
- ½ cup powdered sugar plus additional for dusting
- 1 teaspoon vanilla
- 1 can cherry pie filling you may only use about 1 cup
Instructions
- Bake pastry shells according to package directions. Keeping frozen until ready to bake.
- Beat cream cheese, sugar and vanilla on medium speed until well combined.
- Remove the circular top of each pastry shell. This works best by using a sharp knife. Remove the top and discard. Place a dollop of the cheesecake into each shell and return to the oven and bake for about 5 minutes longer. Remove from oven and cool.
- Just before serving, dust shells with powdered sugar. Add cherry pie filling and serve.
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