Beyond Easy Cheesecake tarts
Beyond Easy Cherry Cheese Cake Tarts
2 – 8oz pkgs. Cream Cheese, softened, the softer the better really!
3/4 cup sugar
1 tsp vanilla
3 eggs room temperature
30 tart shells (I just used the ones in the frozen section)
1 can pie filling (cherry or blueberry)
Beat cream cheese till smooth, add sugar beat for about 1.5 minutes; beat in vanilla, then beat in eggs one at a time. Mix for about 2 minutes till batter is really smooth not clumps of cream cheese to be seen. Fill tarts shell about 3/4 the way full, give the tray a little tap to make sure there are no air bubbles and bake in a 350 degree oven for about 10-12 minutes. The cheesecake will puff up and crack a little, and brown slightly on the edges. Let cool completely, they will fall when cooling. Once cool top with pie filling of your choice. Makes 24-30 depending on how full you fill them. Then eat and enjoy, take note that too many leads to extra squats and lunges J
-Melt white chocolate and fold into batter before baking, top with cranberries.
-Fold in a can of pumpkin pie filling before baking and then top with whipped cream.