Mini Cheesecake Tarts
Mini Cheesecake Tarts are absolutely delicious and take very little effort. Cream cheese, sugar, vanilla wafers, and cherry pie filling are the main ingredients in these little treats!
If you like this simple recipe, you may want to try our easy biscuit bites of this delicious old-fashioned Vanilla Wafer cake.
WHY THIS RECIPE IS A HIT
These mini cheesecake tarts are a hit for several reasons. One, they are so simple to prepare. You don’t even have to make a crust; drop the vanilla wafer in the bottom of the paper baking cups, and that’s it! Second, you use a premade pie filling for the topping, which, again, makes these little treats so easy. Every time I’ve served them, they have gone over big and are very pretty. They are the perfect dessert for entertaining because you can make them the night before.
KEY INGREDIENTS
- Cream cheese, softened-you want to use full-fat cream cheese for this recipe.
- White sugar
- Eggs
- Vanilla extract-you can use vanilla flavoring.
- Vanilla wafers
- Paper baking cups
- Cherry pie filling
SWAPS
You can easily use different kinds of pie filling. Blueberry is also delicious!
HOW TO COOK
When we say these are simple…we mean it! It’s just a few easy steps, and that’s it!
COOKING
- Preheat oven to 350 degrees. Mix cream cheese with mixer on medium speed until fluffy; gradually add sugar and continue to mix. Add eggs one at a time and continue to beat the mixture. Add in vanilla.
- Place baking cups in a muffin tin. Add a vanilla wafer to the bottom of each paper baking cup. Spoon cream cheese mixture into baking cups and fill cups to the top.
- Bake on 350 for 20 minutes or until a toothpick comes out clean. They will rise when cooked but will fall after they chill. Leave in the muffin pan and chill in the refrigerator overnight. The next day, top with cherry pie filling and serve.
TIP
Be sure to test with a toothpick. If they are undercooked or overcooked, the consistency will not be right.
FREQUENTLY ASKED QUESTIONS
You can use caramel ice cream topping, fresh fruit, whipped topping, etc.
Vanilla Wafers are very popular in the United States. They are wafer cookies that are fairly flat and thin. Nabisco is the most popular brand. You can find them in the cookie section of the grocery store; they come in a yellow box.
STORING
Store these mini cheesecake tarts in an airtight container in the refrigerator. They keep up to 3-4 days.
Mini Cheesecake Tarts
Ingredients
- 2 8 ounces packages of cream cheese, softened
- 1 cup of white sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 12 vanilla wafers We use Nabisco Nilla Wafers
- 12 paper baking cups
- 1 21 ounce can of cherry pie filling
Instructions
- Preheat oven to 350 degrees. Mix cream cheese with mixer on medium speed until fluffy, gradually adding sugar and continuing to mix. Add eggs one at a time, continue to beat mixture. Add in vanilla.
- Place baking cups in a muffin tin. Add a vanilla wafer to the bottom of each paper baking cup. Spoon cream cheese mixture into baking cups, fill cups to the top.
- Bake on 350 for 20 minutes or until a toothpick comes out clean. They will rise but will fall a bit once they chill. Leave in the muffin pan and chill in the refrigerator overnight. The next day, top with cherry pie filling and serve.
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Hey Leigh,
Re: The cheesecake bites, they look delicious but I have a question what could you use to sweeten them with if you don’t use sugar and you hate artificial sweetener what is your recommendation on that?
Hi Sheryl, I wish I could tell you but I don’t bake with any sugar alternatives and I’m not sure what you could use in place of it. Maybe someone else will see this and can offer a suggestion. Thanks!
Hello, I just made these and I thought they were done. They sunk so bad I had to trash them. What could I have done wrong? I’ve made them long long ago and they turned out perfect!!
My guess would be overmixing the batter. If you overmix it, it causes too much air to get in the batter and then when it cools, it will sink. Hopefully that helps!
I use Oreos…separate them, make a double stack for my husband (I don’t like the cream filling)
Then I use the single cookie as my crust . Add mini chocolate chips to the batter. Also have used blueberry pie filling, or add some lemon zest to batter and put lemon curd on top.
Hi! I made these mini cheesecakes for a church function and they were a great hit. One of my friends liked it so much, he requested a whole cheesecake. Using a ready made graham cracker crust, what would be the cooking length and temperature be? Assuming the amount of ingredients would not change. Love your recipes and thank you!
Hi Carol! We’re thrilled these were a hit for you! I’ve never used this particular recipe for a full cheesecake but I believe it may work. I would still cook it for around 20 minutes and then pull it out and test it. It may need a little bit longer but just watch it. We also have this no bake cheesecake on our sister site and it’s always a hit too! Thanks so much!
Are these the iny muffin tins (look too small) or standard size tin?
It’s a standard muffin size.
I made these there delicious I added whipped topping in can to mine extra good.
Yay! We’re so glad they were a hit!
Can these be frozen before adding topping?
We’ve never tried it but I think that would work fine!
I have made these for many years, but I make a butter pastry to line the mini muffin cup w/o using vanilla wafers which are outrageously expensive. I know that takes away your recipe by doing that but really does not take a lot of time. I love making mine filled w/strawberry pie filling and/or using fresh berries to make a filling, topped w/canned whipped topping. These are so perfect for company any time of the year, or for any occasion. It’s such a beautiful photo, enough to make anyone’s mouth water. I am 4 weeks away from 83 and still enjoy all sweets. I read each email you send. Thank you & Merry Christmas!
You girls and your families have a Blessed Easter.
Thank you Carol! We hope you and your family have a wonderful Easter, too!
Can you use sugar alternative to make these more diabetic friendly?
We don’t bake with sugar alternatives so I can’t advise but you can certainly try it!
I would love to get a printed copies of your magazine front porch life magazine. Could you please show me how to do it. Thank you
Yes, all the information is on our SHOP page. Here it is, just hit the PRINT edition.
https://frontporchlifemagazine.com/shop/