If you like cheesecake, you will love this recipe. These individual servings of cherry tarts taste just like cherry cheesecake and although they are the perfect personal serving size, you will want to eat them all.
1 can pie filling cherries 8 oz. package cream cheese 1 egg 1/4 cup confectioners sugar 1 tsp. vanilla 1 box Vanilla wafers Foil cupcake liners
Makes about 12 servings
Preheat the oven at 375 degrees. Let the cream cheese sit until it is room temperature, then beat the cream cheese, egg, sugar and vanilla until it becomes a soft mixture. Line a muffin tin with foil cupcake liners. (If you cannot find tin foil ones, you can use paper ones. The foil is just sturdier and easier to eat out of.) Place a vanilla wafer at the bottom of each liner; this acts as the crust on your cheesecake. Then pour about a tablespoon of your mixture over them. Bake for 10 minutes. Allow the tarts to cool and then top with the cherries. Refrigerate to chill.
You need to make sure that you buy cherry pie filling not just canned cherries. This way you'll get the thicker sauce and it won't seep into your filling. I've made it with canned cherries before and did not get as good of results. So I took a picture of the kind I used this time so you'll know what to look for in the grocery store.