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A family favorite since I was a child, these Cherry Cheesecake Tarts have a cookie crust topped with and easy, creamy cheesecake and cherry pie filling. Top the whole thing off with a whoosh of Reddi-wip for the perfect treat!

Cherry Cheesecake Tarts


  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 18 cheesecakes 1x

Description

A family favorite since I was a child, these Cherry Cheesecake Tarts have a cookie crust topped with an easy, creamy cheesecake and cherry pie filling. Top the whole thing off with a whoosh of Reddi-wip for the perfect treat!


Scale

Ingredients

  • 18 chocolate sandwich cookies
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 can (21 oz) cherry pie filling
  • Reddi-wip

Instructions

  1. Preheat the oven to 375ºF. Line 18 muffin tin cups with paper liners. Place one cookie in the bottom of each liner.
  2. In a large bowl or the bowl of a stand mixer, beat the cream cheese until smooth. Add the sugar and continue to beat until combined. Add the eggs and the vanilla, and beat until light.
  3. Divide the cheesecake filling evenly between each of the muffin cups. Bake in the preheated oven just until set, 12-15 minutes. Let the cheesecakes cool completely.
  4. Top each cheesecake with a large spoonful of the pie filling. Just before serving, top with a dollop of Reddi-wip.

Recipe Notes:

Total time does not include refrigeration time.

My mom always made these with vanilla wafers as the base, which is also delicious! I had chocolate cookies on hand, so that is what I used. Feel free to use what you’d like the best!