| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cream Cheese Tarts

1 (8-ounce) package cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
12 vanilla wafers
1 (21-ounce) can cherry pie filling

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake wrappers; set aside.
2. In a medium bowl beat together cream cheese, sugar, eggs, lemon juice and vanilla with an electric mixer until smooth.
3. In the bottom of each muffin tin, place one cookie, flat side up. Fill about three-fourths full of cream cheese mixture. Divide cherry pie filling among the tarts. Bake for 15 minutes to set. Cool before removing from tins.

Makes 12 tartlets.