Cream Cheese Tarts
Miniature tarts with a vanilla wafer for the crust, an easy cream cheese filling and cherry topping.
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
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake wrappers; set aside.
- In a medium bowl beat together cream cheese, sugar, eggs, lemon juice and vanilla with an electric mixer until smooth.
- 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.