Paula Deen Cherry Cream Cheese Tarts

Paula Deen cherry cream cheese tarts take 35 minutes and just six ingredients to make 12 creamy, no-fuss mini cheesecakes with a vanilla wafer base. It's an easy Southern dessert for potluck night, church supper or the holiday table, and it's made in a regular muffin pan with no crust to press.

Let the tarts cool completely before you add the cherry filling, because that gives the cream cheese layer time to set up firm. Spoon cherries onto a warm tart and the filling melts into the top and turns soggy.

Paula bakes these in paper liners with a whole vanilla wafer on the bottom, so there's no crust to press and nothing to stick to the pan. She also lets you swap in any pie filling you like, which makes them easy to adjust to what's in your pantry.

Paula Deen Cherry Cream Cheese Tarts

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

A whole vanilla wafer softens under a smooth, sweet cream cheese filling that bakes up set and creamy in the muffin pan. Once the tarts cool, a spoonful of cherry pie filling goes on top, so each bite is cool and tangy.

Ingredients

• 12 vanilla wafers
  

• 2 eggs
  

• 1 teaspoon vanilla extract
  

• 1 cup sugar
  

• 2 (8 oz) packages softened cream cheese
  

• 1 (21 oz) can or other pie filling cherry pie filling
  

Directions

• Prep the muffin pan: Preheat the oven to 350°F and place a paper cupcake liner in each cup of a muffin pan. Then set the pan on the counter so it's ready for the wafers.
• Beat the cream cheese: Beat the 2 packages of softened cream cheese with a handheld electric mixer until fluffy. Starting with soft cream cheese keeps the filling smooth, so you won't be fighting lumps later.
• Add sugar and vanilla: Add 1 cup sugar and 1 teaspoon vanilla extract to the bowl and beat until well combined. Once the sugar disappears into the mixture, you're ready for the eggs.
• Mix in the eggs: Add the 2 eggs one at a time, beating well after each addition. That way each egg blends in fully, and the filling bakes up even and creamy.
• Fill the liners: Lay 1 vanilla wafer, flat side down, in each of the 12 muffin cups. Then spoon the cream cheese mixture over the wafers, dividing it evenly.
• Bake the tarts: Bake for 20 minutes at 350°F. Then take the pan out of the oven and let the tarts cool completely.
• Top and serve: Spoon the cherry pie filling over each cooled tart just before serving. You can also use another pie filling of your choice, so use whatever you like best.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pie filling instead of cherry?

Yes, the recipe says to use the pie filling of your choice. Blueberry and strawberry are easy swaps, and each one goes on after the tarts have cooled.

How long do cherry cream cheese tarts keep in the fridge?

Cream cheese desserts belong in the refrigerator, so store the tarts covered once they've cooled completely. For the best texture, add the cherry topping just before serving instead of storing them topped.

Can I make these ahead for a party?

Yes, bake the tarts a day ahead, let them cool completely, then keep them covered in the fridge. Spoon the cherry filling on right before you serve so the wafers and topping stay fresh.

Do I need a mixer to make the filling?

A handheld electric mixer is what the recipe uses, and it gets the cream cheese fluffy fast. A stand mixer works the same way, but beating by hand takes much longer and tends to leave lumps.

What's the most common mistake with these tarts?

Topping them before they've cooled is the big one, since warm filling melts the cherries into the cream cheese. Use softened cream cheese too, because cold cream cheese leaves lumps in the filling.