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Cherry Cheesecake Tartlets

in Diana's Recipe Book

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(total ratings: 10)
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Servings: Makes 16 cheesecake tartlets
These little cherry cheesecake tartlets are so easy to make, and take so little time to create. Everyone will think you spent so much time in the kitchen preparing them. They will definitely be a big hit with friends and family!

1 1/8 cups graham cracker crumbs* (see note below)
16 ounces (2-8 ounce packages) cream cheese, softened
1/2 cup plus 2 tablespoons sugar, divided
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1 can (21 oz.) cherry pie filling* (see note below)

You will need:
Standard size cupcake or muffin liners

Preheat oven to 350 degrees F (180 C). Place cupcake liners into muffin tins.

In a mixing bowl, combine graham cracker crumbs and 2 tablespoons sugar; adding the softened butter to mixture until it forms small crumbs. Place approximately 1 tablespoon crumb mixture into each cupcake liner and pat it down.

Beat cream cheese and 1/2 cup sugar until fluffy. Add eggs and vanilla; mix thoroughly. Spoon a layer of cream cheese mixture on top of crusts; fill cups two-thirds full.

Bake at 350 degrees F (180 C) for 30 minutes. Let tartlets cool, and spoon cherry pie filling over the tops. Chill tartlets in the refrigerator for at least 1 hour before serving. Serve chilled, and store any leftovers in refrigerator for up to 2-3 days.

1). Blueberry pie filling may also be used for the topping, if desired.

2). Other cookies or biscuits crumbs can be used for the crusts of these little tarts instead of the graham cracker crumbs, such as Vanilla Wafer crumbs, Shortbread Cookie crumbs, Chocolate Wafer Cookie crumbs, or as I used crushed Hazelnut Cookie crumbs.

Makes 16 cheesecake tartlets.

Photograph taken by Diana Baker Woodall.

Date: October 2, 2002-Revised July 3, 2003


Reviewer: nicoletta marasco
I made this for a cookie exchange for x-mas and they turned out great. Thanks.

Reviewer: Heidi
These are great. I made the full recipe but used mini muffin pans to make mini tartlets. I also used chocolate chips on some instead of cherries and they were terrific. Thanks!

Reviewer: Anita
So easy to make, delicious and convenient. All my friends love them.

Reviewer: Cynthia
I have made these for years.. they are always a hit !!

Reviewer: Anita
The batter to this recipe is exquisite, but the baking time turned out my final product as a dried, grainy, browned, cracked-top tartlet. After looking at many recipes online to see what the time should be it would seem 15 minutes is the better approximate time than 30 minutes which seems too long. I don't know how the other reviewers managed with the 30 minute bake time other than to think the final product should look overdone. Diana, it'd be great if you would retry this recipe and use the 30 minute time to see if this really is the time. I tried this recipe in two ovens and both turned out as mentioned above.

Reviewer: Tom
This was bad, mine burnt.

Reviewer: Lisa
Prepared very quickly before a family get together (actually 3 hours before!) Turned out GREAT! I did adjust the cooking time to 22 minutes.

Reviewer: Kathy
Everybody loves these. Thank you, will make again.

Reviewer: Abigail
i have not actually made these yet but i hope they turn out great the cooking time might be off that is noted i will check them at 15 if there not done i will check them a 22 too lol

Reviewer: angel
This was the easiest thing I made on Thanksgiving and it was by far the best @thumbs way up!!


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