Cherry Cream Cheese Tarts

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I made these Cherry Cream Cheese Tarts for my baby shower when I was pregnant with my little girl, Violet. They were a last minute addition that are very quick to make and taste great.

On a side note, I must have been totally crazy for that baby shower. I cooked all the food myself, while I was about 7 or 8 months pregnant, and it was 100 degrees in the summer. It was exhausting, but it was a lot of fun to make all that yummy food. You don’t get a lot of opportunities to cook for that many people, so I enjoyed it.

The vanilla wafers are simply placed in the bottom of a muffin liner and ta-da, you have your crust. Feel free to play around with the flavor of the pie fillings to suit your tastes. I love cherry but blueberry would also be great.

Cherry Cream Cheese Tarts
12 servings

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can cherry pie filling or other pie filling

1. Preheat oven to 350 degrees F.

2. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

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One Comment

  1. I like the different recipes you have here.I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this tart widget at the end of this post so we could add you in our list of food bloggers who blogged about tart,Thanks!