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When I was growing up, my mother would make these and bring them to parties, and we would always have them on hand at home for dinner guests. They look so pretty, but are so simple to make. They have always been a hit! I don’t really know where my mother got the recipe from-it was written on an old worn recipe card, with the title-“Paula’s Tarts” So-if Paula is out there and reads this-we are thankful for the recipe-it has been loved for many decades! We have always served these with cherry pie filling, but we have tried blueberry and also fresh fruit on top. Whatever you choose to put on top, they are always scrumptious! Bon Apetit!
- 2 (8 ounce) packages cream cheese , softened (VEGANS: You can find an excellent vegan cream cheese substitute from Tofutti)
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- Zest from 1 lemon
- 2 eggs (Vegans: use an egg substitute)
- Crust mixture (see below)
- 1 (21 ounce) can cherry pie filling, blueberry pie filling (or whatever you would like to top the tarts with.
3 T white sugar
2 T Brown Sugar
1 c. Graham crumbs
1/4 c. melted butter or margarine
Mix all together and spoon 2-3 Tablespoons (enough to have a nice crust) of crust mixture into bottom of muffin liner (in muffin tin). You can smoosh the crumbs firmly down with a spoon or bottom of a small cup or bottle.
Preheat oven to 350°F.
Place a paper cupcake liner in each cup (12 total) of muffin pan. I love the gold or silver foil liners-
Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
Spoon cream cheese mixture over crust-filling each to about 1/4 inch from top of paper.
Bake for 20 minutes.
Allow tarts to cool completely before filling. When you remove the tarts from the oven-as they cool, the center will sink, creating a well to fill with a couple of spoonfuls of your favorite filling.
Chill before serving.