Easy Cherry Cheesecake Tarts Recipe

Author Jenn Quillen


  • 1 package 10 ounces frozen puff pastry shells, keep frozen
  • 6 ounces cream cheese softened
  • 1/2 cup powdered sugar plus additional for dusting
  • 1 teaspoon vanilla
  • 1 can cherry pie filling you may only use about 1 cup


  1. Bake pastry shells according to package directions. Keeping frozen until ready to bake.
  2. Beat cream cheese, sugar and vanilla on medium speed until well combined.
  3. 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.
  4. Just before serving, dust shells with powdered sugar. Add cherry pie filling and serve.