Cherry Cheesecake Tarts | Food | Illinois Extension | Illinois

Name: Cherry Cheesecake Tarts | Food | Illinois Extension | Illinois
Ingredients: 2 (8-ounce) packages of softened Neufchatel cheese; ⅓ cup sugar; ⅓ cup Splenda; 2 large eggs; 1 teaspoon vanilla extract; 24 reduced-fat wafer cookies; 1 can (21 ounces) lite cherry pie filling; Wash hands with soap and water.; Beat cream cheese, sugar, and Splenda® until creamy. Add eggs and vanilla and beat until smooth.; Preheat oven to 350ºF. Line muffin tins with foil and paper cupcake liners (do not use plain paper liners). Place a wafer in each muffin cup; top with a dollop of cheesecake mixture.; Bake for 18 to 20 minutes. Remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

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2 (8-ounce) packages of softened Neufchatel cheese ⅓ cup sugar ⅓ cup Splenda2 large eggs 1 teaspoon vanilla extract 24 reduced-fat wafer cookies 1 can (21 ounces)

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Ingredients

2 (8-ounce) packages of softened Neufchatel cheese
⅓ cup sugar
⅓ cup Splenda
2 large eggs
1 teaspoon vanilla extract
24 reduced-fat wafer cookies
1 can (21 ounces) lite cherry pie filling
Wash hands with soap and water.
Beat cream cheese, sugar, and Splenda® until creamy. Add eggs and vanilla and beat until smooth.
Preheat oven to 350ºF. Line muffin tins with foil and paper cupcake liners (do not use plain paper liners). Place a wafer in each muffin cup; top with a dollop of cheesecake mixture.
Bake for 18 to 20 minutes. Remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.