Serves: 16
Total Calories: 181
1. Line sixteen 2 1/2-inch muffin cups with foil baking cups. In medium bowl stir together crumbs and 2 tablespoons sugar. Stir in margarine or butter. Pat 1 slightly rounded tablespoon crumb mixure into each baking cup.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1/2 cup sugar and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Spoon over crumbs in baking cups.
3. Bake at 350°F about 30 minutes or until centers are almost set. Cool on wire rack for 15 minutes. Remove from muffin cups. Refrigerate at least 2 hours.
4. Spoon pie filling on top of each. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Cherry Cheese Tarts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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