Cherry Cheese Tarts- Recipe for Chicago 12 Cup Mini Cheesecake P

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F Place one disc in each cup of the cheesecake pan. Lightly grease the pans with butter or use a non-stick spray.
  • Blend cream cheese with the egg, vanilla and 1/4 cup sugar. Set aside.
  • Mix the ground nuts woth the melted butter and 3 tablespoons of sugar.
  • Press the nut crumb into the base of 12 cups. Press the crumbs into the base and about 1/3 ways up the side of each cup.
  • Fill evenly with the cheesecake mixture.
  • Bake 14 minutes.
  • Remove the pan from the oven and place on a rack to cool for 20 minutes.
  • The tops will all as they cool.
  • Lightly loosen the cheese tarts around the edges and carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup.
  • When cool, take the disc off the bottom of each cheesecake using a butter knife.
  • Place 3 or 4 cherries on the top of each tart.
  • Refrigerate until ready to serve. Makes 1 dozen cheesecakes.
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