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These simple-to-make rustic cherry cream cheese tarts are downright irresistible and while they’re perfect for pretty much any occasion – they’re extra perfect for Valentine’s Day.
The tarts have a creamy cheesecake filling with a tart cherry topping. And with their short list of ingredients and simple preparation, they’re sure to become one of your all-time favorite desserts.
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Ingredient Notes
- Vanilla wafers act as the base, creating a soft, lightly sweet crust that pairs perfectly with the creamy filling.
- Cream cheese is the star here, giving the tarts their rich, smooth, cheesecake-like texture.
- Eggs help set the filling so it bakes up firm but still creamy, like a mini cheesecake.
- Cherry pie filling adds a sweet, slightly tart topping that contrasts beautifully with the creamy base. You can substitute any fruit, strawberries, blueberries, and lemon curd are also delicious choices.
Step-By-Step Instructions
- First, preheat your oven to 375°F and line 12 muffin cups with aluminum foil liners. Place a vanilla wafer in the bottom of each cup and set the pan aside.
- In a large mixing bowl, combine the cream cheese, sugar, eggs, and vanilla extract. Mix with an electric mixer for 2-3 minutes until smooth and creamy.
- Next, spoon or scoop the cream cheese mixture mixture evenly into each muffin cup, filling them 2/3 full.
- Then, pop those little beauties into the oven and bake for 15 minutes, or until they’re set on the top and just starting to turn golden brown around the edges. They’ll still have some jiggle.
- Once the tarts are done baking, remove them from the oven and let them cool completely.
- After they’re cool, add the finishing touch – a generous spoonful of cherry pie filling on top of each tart. Again, spread the pie filling out equally among all the tarts (I try to use it all, but you don’t have to).
- Finally, pop your tarts into the fridge to chill for a bit (about an hour to be exact). This final chilling is crucial, it allows the tarts to firm up a bit and the flavors really blend together.
Recipe Tips & Notes
- Soften the cream cheese fully. This is key for a smooth filling—cold cream cheese can leave lumps.
- Divide the batter evenly so they bake at the same rate and look consistent.
- Don’t skimp on muffin liners with these tarts. Aluminum foil liners are essential. The cheesecake filling is dense and heavy and regular paper liners will collapse inwards on the tart during baking, making them harder to fill and less attractive.
- Add topping after cooling. Spoon the cherry pie filling on once the tarts are fully cooled so it stays bright and glossy.
- Chill before serving. A little time in the fridge gives them that classic cheesecake texture.
Storage Recommendations
Store cherry cream cheese tarts in an airtight container in the refrigerator for up to 4–5 days. Keep them chilled until ready to serve—they taste best cold and hold their shape better.
Freeze (without the cherry topping if possible) in an airtight container for up to 3 months. Thaw in the refrigerator, then add the topping before serving.
Sweet Valentine’s Day Treats For You
Cherry Cream Cheese Tarts
These simple-to-make cherry cream cheese tarts are downright irresistible. They have a creamy cheesecake filling with a tart cherry topping. And with their short list of ingredients, simple preparation, and elegant presentation, they're sure to become one of your all-time favorite desserts.
Ingredients
- 12 vanilla wafers
- 16 ounces cream cheese
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 can cherry pie filling
Instructions
- Preheat oven to 375 degrees. Line 12 muffin cups with paper liners and place a vanilla wafer in the bottom of each cup. Set aside.12 vanilla wafers
- In a large mixing bowl, mix cream cheese, sugar, eggs, and vanilla extract together with an electric mixer until smooth.16 ounces cream cheese, 1/2 cup sugar, 2 eggs, 2 tsp vanilla extract
- Fill each muffin cup with the cream cheese mixture.
- Bake tarts for 15 minutes until set.
- Remove from oven and allow tarts to cool completely.
- Top with cherry pie filling and refrigerate.1 can cherry pie filling
- Store tarts in the refrigerator for up to 5 days.
Nutrition
Serving: 1 tartCalories: 270kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 66mgSodium: 170mgPotassium: 120mgFiber: 0.4gSugar: 12gVitamin A: 648IUVitamin C: 2mgCalcium: 46mgIron: 0.3mg
These tarts are just like some my grandam used to make! I am so happy to have found this recipe. The tarts are yummy and nostalgic for me. I give them an 11!
Hey Sharon! This made me smile because my mom used to make these for me when I was little too. This is also a very nostalgic and special recipe to me. I’m really glad you loved them, and thanks so much for the comment!
Hello. Can you freeze these with the cherry pie topping?
These are just like mini cherry cheesecakes! Delicious and such a fun dessert idea. 🙂
Exactly Carrie! Portable cheesecakes LOL! Thanks so much.
Made these delicious bite sized tarts for my family and they loved them so much I only got one. Definitely a good problem. I will be making them again this weekend. Thank you!
That’s the best kind of problem actually! Haha! Thanks so much Ned – glad you enjoyed the tarts!
I love how easy these were to make. I had some leftover homemade lemon curd in the fridge so I used that in place of the cherry pie filling and the were fantastic. Thanks for the quick, easy, and delicious recipe idea.
Thanks so much Holly! Next time I have some lemon curd, I’m doing to do a few that way too. It sounds like the best combo!
This was everything a gourmet dessert should be, and then some! These are easy, decadent and delicious!
Well, if this isn’t the most perfect description Sara! Thank you! Thrilled to hear they were a success!
Cherry Tarts are always the right answer. What a great recipe! Nicely done.
Thank you so much Jackie! I couldn’t agree more!
This recipe was made so easy to follow because how thorough you were in your description and directions.
Thank you. Still in the oven but seem to be doing exactly what they should.
Fantastic! This makes me so happy, Judy. Thanks so much for the feedback, I truly appreciate it!
I love these little sweet treats however I can no longer find vanilla wafers (“Nilla Wafers”). Do you have any cookie/crust suggestions for a similar end result?
Hi Sherry! Me too, these are a classic in our house. Well gosh, that’s a huge bummer about the Nilla Wafers. I’d think a shortbread cookie or maybe even an animal cracker type cookie would be my suggestion, though I’ve never actually tried either. Let me know what you try and how they come out. Happy baking!
Love these when you need a quick and easy dessert that everyone loves, these are where to turn. A favorite with my whole family.