Best Cream Cheese Tarts Recipes

CREAM CHEESE TARTS (PAULA DEEN)

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.

CHERRY CREAM CHEESE TARTS

Steps:

• In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

CREAM CHEESE TARTS

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.

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

BACON AND TOMATO CREAM CHEESE TARTS

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• Unroll crescent dough into 12x7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.
• In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.
• Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

STRAWBERRY CREAM CHEESE TARTS

Steps:

• Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
• Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
• Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
• Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
• Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
• Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

MINI CHERRY CREAM CHEESE TARTS

Steps:

• 1. Fill mini pan wells with liner ... place 1 vanilla wafer in bottom of each liner , pour over wafer 1/2 teaspoon of melted butter . In medium size mixing bowl add room temp cream cheese, sugar, egg, lemon and vanilla. Mix with beater until all ingredients are creamed together. Spoon cream cheese mixture over wafer until 2/3's full. Bake in preheated 325 degree oven for approx.15 minutes or until so slightly brown . Set in refrigerator to cool. Top with favorite topping ( strawberry, cherry , blueberry pie filling or mini chocolate chips) Keep cool until ready to serve.

BLUEBERRY CREAM CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
• Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
• Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

STRAWBERRY CREAM CHEESE COOKIE TARTS

Steps:

• Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
• Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.

CREAM CHEESE TARTS

Steps:

• Mix first five ingredients, beat at high speed.
• Line tart pan with paper liners (small).
• Put vanilla wafers in liners bottom side down.
• Spoon 1 T batter onto wafer.
• Bake 15 minutes at 350 degrees F. Let cool.
• Top with cherry pie filling or any fruit.
• Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.

BLUEBERRY CREAM CHEESE TARTS WITH GRAHAM CRACKER CRUST

Steps:

• To prepare the graham cracker shells cream the butter and sugars together until smooth, about 1 minute. Add the honey and beat until well combined.
• Sift together the flours, salt and cinnamon. Add to the butter mixture in two batches, scraping sides of bowl between additions. Mix until well combined. Form into a disk, wrap in plastic wrap, and chill until firm, at least 1 hour.
• Preheat oven to 325*F. Roll out the chilled dough on a lightly floured surface to 1/4 inch thick.Using a 3 inch cutter, cut out 16 circles of dough and press them into greased 2 inch tart pans. Prick dough all over with a fork and chill for 20 minutes.
• Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. (they can be made up to 1 cay ahead and frozen for up to 3 months).
• For the pastry cream, combine 3/4 cup of the milk and 3 TBS of sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl whisk together the egg yolks, cornstarch and the remaining 2 TBS sugar. Whisk the remaining 1/4 cup milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little of the hot mixture to the egg yolk mixture, whisking constantly to keep the egg yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.
• Return to the heat and bring to a boil, stirring constantly. Let cook for 1 minute or so until it thickens. Add the cream cheese and vanilla, whisking until smooth. Strain through a cheesecloth lined sieve into a clean bowl. Cover the surface with plastic cling film and chill. Once chilled, whisk until smooth and fold in the whipped cream.
• To make the blueberry compote mix together 1 cup of the blueberries with the sugar in a medium saucepan. cook over low heat until the berries have all popped and broken down. (about 5 minutes) Strain the cookied berries into a bowl, discarding the solids. Add the remaining berries to the syrup and toss to combine.
• To assemble spoon the pastry cream into each tart shell and top with about 2 TBS of the blueberry compote. Serve soon after assembling.
• You can also make two large tarts. (use 9 inch tart pans.) Prick and bake as above increasing time to 25 minutes.

RASPBERRY CREAM CHEESE HEART TARTS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
• Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
• Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
• Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
• Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
• Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
• Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.

STRAWBERRY-CHOCOLATE-CREAM CHEESE TARTS

Steps:

• 1. Beat together cream cheese, vanilla and powdered sugar until smooth.
• 2. Add cool whip and beat on low speed until thoroughly mixed with cream cheese mixture.
• 3. Spoon cream cheese mixture into phyllo tart shells. Layer two strawberry slices on top of each tart and drizzle with a bit of chocolate syrup.
• 4. Refrigerate until ready to serve.

CHERRY CREAM CHEESE TARTS

Steps:

• 1. Place a cupcake liner in each cup of a muffin pan.
• 2. Beat cream cheese until fluffy. Add sugar and vanilla, beating well. Add eggs one at a time beating well after each addition.
• 3. Lay a vanilla wafer flat side down in each muffin cup. Spoon cream cheese mixture over the wafers. Bake for 20 minutes at 350° for 20 minutes. Allow to cool. Serve with cherry filling on top.

SHORTBREAD TARTS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Shortbread Tarts: Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). Set aside. Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar together (approximately two minutes). Beat in the vanilla extract . Add the flour, cornstarch and salt and mix just until incorporated. Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.) Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.) CREAM CHEESE FILLING: In your food processor or electric mixer, beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process until smooth. Transfer the filling to a bowl, cover, and refrigerate until serving time. It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle.

CHERRY CREAM CHEESE TARTS

Steps:

• Instructions for Cherry Cream Cheese Tarts Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

RASPBERRY CREAM CHEESE TARTS

Steps:

• 1. Preheat oven to 400^. In a bowl, mash together 1/2 cup raspberries, cream cheese and honey. Unroll pie crusts, and using a large heart-shaped cookie cutter, cut out 20 heart shapes. Top 10 hearts with 2 tsp. each of the raspberry mixture, leaving a 1/4 inch border. Lightly brush the borders with water. Cover with remaining hearts.
• 2. Using a fork, gently press down on edges to seal. With a toothpick, poke holes in each tart. Place tarts on parchment-lined baking sheet. Bake for 20 minutes. Meanwhile, place 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.

PUMPKIN SPICED BUTTER TARTS WITH WHIPPED CREAM CHEESE RECIPE BY TASTY

Steps:

• In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
• Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 - 25 minutes. Remove and allow to cool slightly.
• While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
• Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.

BLUEBERRY CREAM CHEESE TARTS

Steps:

• Instructions.
• Preheat oven to 350 degrees F. Place a paper cupcake
• liner in each cup of a muffin pan.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and
• vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
• Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese
• mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve
• with blueberry filling on top, or pie filling of your choice.

CARROT CAKE TARTS WITH CREAM CHEESE TOPPING

Steps:

• Cut each pastry sheet into three portions. On a lightly floured surface, roll each into a 5-in. circle. Transfer to six ungreased 4-in. fluted tart pans with removable bottoms; trim pastry even with edges., Line each unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on baking sheet. Bake at 450° for 7 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., In a large bowl, beat the brown sugar, corn syrup and butter until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda and salt; stir into egg mixture. Fold in the carrots, raisins and pecans. Pour into crusts., Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and brown sugar until smooth. Gradually add whipping cream; beat until soft peaks form. Fold in pecans. Serve with tarts and garnish with carrot curls.