Dessert - Philadelphia cream cheese tarts recipes

Author: Violet Smith  

The trick to perfection in this Philadelphia cream cheese tarts recipe is that there is no trick. Cream cheese adds a deliciously rich flavor to these tart shells.

My Mother's Philadelphia Cream Cheese Tarts

My Mother's Philadelphia Cream Cheese Tarts
The trick to perfection in this Philadelphia cream cheese tarts recipe is that there is no trick. It's embracing the crackly, golden brown, sunken fruit tops.
Provided by: Jr0717
Yields: 15 items
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 1.5 cups graham cracker crumbs
  • 3.5 tablespoons butter
  • 2.5 8 ounce packages of cream cheese (see Note above)
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream (or more affectionately, \'a blop\')
  • 2 cups fruit filling of your choice, be it canned (which was the classic go-to for my family) or fresh (my more modern preference)
How to cook:
  1. Preheat the oven to 350 degrees and line 2 muffin tins with cupcake liners.
  2. Melt the butter, and combine with the graham cracker crumbs in a small bowl. Crumbs should be moist, but not saturated or packed. Spoon a heaping tablespoon of crumbs into the bottom of each liner, and pat down with the back of the spoon to create a crust (I like to use a pestle to make sure I get the edges). Chill while making the filling.
  3. In the bowl of a stand mixer, beat the cream cheese until soft and broken up, and slowly add the remaining ingredients until combined into a smooth, pale, consistent batter.
  4. Divide the batter evenly amongst the 24 cups (don't fill them more than three-quarters of the way) and bake until slightly golden brown on top. They will look slightly dry and may already have begun to sinking crack a little.
  5. Allow the tarts to cool completely before topping with your favorite fruit. Cherry is a classic in our house, but feel free to switch it up! Apples! Berries! Whipped cream! (But only if you lick the bowl after making the cream. My mother demands it.)
Notes: PHILADELPHIA CREAM CHEESE FRUIT TART RECIPE, Steps: In small bowl combine the cream cheese, sugar, lemon peel and juice. Beat at medium speed with an electric mixer until light and fluffy, scraping sides of …

Philadelphia Mini Cheesecakes

Philadelphia Mini Cheesecakes
Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration.
Provided by: berry271
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 18 servings
Number of ingredients: 7
Ingredients:
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened (since it is a Kraft recipe it calls for Philadelphia brand, but use what you want or have, I have ev)
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
Nutrition:
  • Calories: 216.5 calories
  • Fat: 16.1 grams
  • Saturated Fat: 8.8 grams
  • Cholesterol: 77.7 milligrams
  • Sodium: 172.7 milligrams
  • Carbohydrate: 14.9 grams
  • Fiber: 0.1 grams
  • Sugar: 12.4 grams
  • Protein: 3.6 grams
How to cook:
  1. Preheat oven to 325°F.
  2. Line a muffin pan with 18 muffin cups.
  3. Mix crumbs, 2 tablespoons sugar, and butter.
  4. Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
  5. Beat cream cheese with remaining sugar and vanilla until blended.
  6. Add eggs one at a time and mix after each addition just until blended.
  7. Divide filling between muffin cups.
  8. Bake 25 minutes or until centers are almost set.
  9. Cool for 30 minutes.
  10. Refrigerate 2 hours.
  11. Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
  12. ENJOY! Yum, yum.
Notes: Cherry Cream Cheese Tarts with Vanilla Wafer Crust, Preheat oven to 350 °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, …

Cream Cheese Tart Shells

Cream Cheese Tart Shells
Cream cheese adds a deliciously rich flavor to these tart shells.
Provided by: Allrecipes Member
Total time: 120 minutes
Cook time: 20 minutes
Prep time: 40 minutes
Yields: 24 servings
Number of ingredients: 3
Ingredients:
  • 3 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 cup all-purpose flour
Nutrition:
  • Calories: 65.2 calories
  • Carbohydrate: 4.1 g
  • Cholesterol: 14.1 mg
  • Fat: 5.1 g
  • Fiber: 0.1 g
  • Protein: 0.8 g
  • Saturated Fat: 3.2 g
  • Sodium: 37.8 mg
How to cook:
  1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
Notes: Best Philadelphia Cream Cheese Tarts Recipe, Preheat the oven to 350 degrees and line 2 muffin tins with cupcake liners. Melt the butter, and combine with the graham cracker crumbs in a small …

Cream Cheese Fruit Tarts

Cream Cheese Fruit Tarts
Super creamy with a crunch. A fresh and fruity bite-size take on cheesecake!
Provided by: Stacie
Total time: 200 minutes
Cook time: 10 minutes
Prep time: 190 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 24 frozen tart shells
  • 250 g package cream cheese, softened
  • 1 300 ml can sweetened condensed milk
  • 1 1/2 tsp vanilla extract
  • 1/4 cup lemon juice
  • fresh fruit of choice, for garnish
Nutrition:
  • Calories: 512 calories
  • Carbohydrate: 74 grams carbohydrates
  • Cholesterol: 62 milligrams cholesterol
  • Fat: 23 grams fat
  • Fiber: 2 grams fiber
  • Protein: 6 grams protein
  • Saturated Fat: 14 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 193 grams sodium
  • Sugar: 47 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 7 grams unsaturated fat
How to cook:
  1. Bake tart shells according to package directions. Set aside to cool.
  2. Beat cream cheese on low speed until fluffy. Add sweetened condensed milk and beat on low speed. Stir in lemon juice and vanilla extract.
  3. Spoon equal amounts of cream cheese mixture into tart shells. Chill for three hours in the fridge.
  4. Garnish with fresh fruit before serving.
Notes: Cream Cheese Recipes, 948 Recipes. DREAM White Chocolate Cheesecake. Profiteroles with Chocolate Honey Glaze. Philadelphia and Tomato Bagel. Philadelphia, Ham & Tomato …
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