CREAM CHEESE JEWEL TART
Number Of Ingredients 8
Steps:
- 1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch tart pan with removable bottom. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.2. In small bowl, combine cream cheese, sugar and liqueur beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell.3. Top with berries brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 320 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 9 g 45% * Cholesterol: 40 mg 13% * Sodium: 190 mg 8% * Total Carbohydrate: 39 g 13% * Dietary Fiber: 3 g 12% * Sugars: 20 g * Protein: 3 g * Vitamin A: 10% * Vitamin C: 25% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 3 1/2 Fat or 2 1/2 Carbohydrate, 3 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
CREAM CHEESE TARTS (PAULA DEEN)
A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!
Provided by SharleneW
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place a paper cupcake liner in each cup (12 total) of muffin pan.
- Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
- Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers 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, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
- Chill thoroughly before serving.
CREAM CHEESE TARTS
I can remember enjoying little tarts like these as a child... They bring back so many fond memories! A perfect choice for your next brunch, bake sale, or lazy Sunday afternoon.
Provided by montra crabtree
Categories Pies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. Place a paper cupcake liner in each cup (12 total) of muffin pan.
- 2. Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
- 3. Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
- 4. Bake for 20 minutes.
- 5. Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
- 6. Chill thoroughly before serving.
CHERRY CREAM CHEESE TARTS
It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
EASY FRUIT TART RECIPE
This easy Fruit Tart Recipe is no bake and made with a graham cracker crust and no bake cheesecake filling!
Provided by Dorothy Kern
Categories Dessert
Time 1h45m
Number Of Ingredients 11
Steps:
- Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it's nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.
- Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.
- Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.
- Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.
- Press filling into prepared crust. Chill while preparing fruit. Don't top with fruit until within a few hours of serving.
- Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.
- Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don't top it until the day of serving.
Nutrition Facts : ServingSize 1 serving, Calories 307 kcal, Carbohydrate 23 g, Protein 3 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 233 mg, Fiber 1 g, Sugar 15 g
CREAM CHEESE TART SHELLS
Steps:
- Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 4.1 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 37.8 mg
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