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Cheesecake Tarts Recipe
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Cream cheese||2 Cup (32 tbs), softened (1 Large Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned cherry pie filling||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2550 Calories from Fat 1773
% Daily Value*
Total Fat 201 g309.9%
Saturated Fat 114.2 g571.2%
Trans Fat 0 g
Cholesterol 818.6 mg
Sodium 1669.9 mg69.6%
Total Carbohydrates 156 g51.9%
Dietary Fiber 1.5 g6%
Sugars 75.9 g
Protein 36 g71.5%
Vitamin A 155% Vitamin C 15%
Calcium 52.1% Iron 18.3%
*Based on a 2000 Calorie diet
Microwave, uncovered, on HIGH (100%) for 1 minute.
Blend in cracker crumbs and the 1 1/2 teaspoons sugar.
Line six 6 ounce custard cups with paper baking cups; spoon crumb mixture equally into cups.
With a spoon, press mixture firmly over bottom and slightly up sides of cups.
Arrange cups in a circle on a large flat plate.
In a small bowl, beat cream cheese and the 1/4 cup sugar until smooth.
Beat in egg and vanilla, blending well.
Spoon mixture equally into crumb lined cups.
Microwave, uncovered, on HIGH (100%) for 2 1/2 to 3 1/2 minutes, rotating each cup 1/2 turn after 1 1/2 minutes.
Tarts should look slightly dry on top.
Let stand for 10 minutes on plate, then remove cups from plate and refrigerate for 1 hour.
Remove tarts from cups (peel off paper liners, if desired) and serve; or cover and refrigerate.
Just before serving, spoon cherry pie filling over each cheesecake.