Cream Cheese Tartlets

Ingredients

• 2 packages (454 g total; 8 oz each)cream cheese, softened
• 150 g (¾ cup)sugar
• 2 largeeggs
• 5 ml (1 tsp)vanilla extract
• 1 box (312 g; 11 oz)vanilla wafers
• 1 can (595 g; 21 oz)pie filling (blueberry, apple or cherry)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Prepare the pans

   Line the muffin-pan wells with paper muffin cups.

3. 3

   Beat the cheese

   In a bowl, beat the softened cream cheese with the sugar until combined.

4. 4

   Add eggs

   Add the eggs and vanilla extract, then blend until well mixed.

5. 5

   Fill the cases

   Put one vanilla wafer in each muffin cup. Spoon the cream-cheese mixture over each wafer to a depth of about 1.3 cm (½ inch).

6. 6

   Bake the tartlets

   Bake for 15 minutes.

7. 7

   Cool before topping

   Let the tartlets cool before adding the pie filling.

8. 8

   Chill to serve

   Refrigerate for 30 minutes before serving. The recipe makes 28 tartlets.

What are cream cheese tartlets?

These are individual baked desserts made with a wafer base, a lightly sweetened cream-cheese layer and fruit pie filling. The recipe is presented as a Hawaiian dish, though its method is a simple home-style take on a cheesecake-like treat rather than a detailed regional preparation.

The small portions make them convenient for parties or family baking, and the ready-made wafers and pie filling keep the assembly straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 156 calories, 2g protein, 20g carbs, 8g fat.

The sugar, wafers and fruit filling provide most of the carbohydrates, while the cream cheese supplies much of the fat and some protein. Eggs add a little more protein. Pair a tartlet with fresh fruit or serve it after a meal with a protein-rich main to balance the plate.

The ingredient choices

Cream cheese: Let it soften before mixing so it beats smoothly with the sugar and is less likely to leave lumps.

Wafer base: A vanilla wafer fits neatly into each muffin cup and gives the tartlets a crisp, biscuit-like bottom.

Fruit topping: Blueberry, apple or cherry pie filling all work; choose one flavour for the whole batch or divide the tartlets between flavours.

Getting the filling smooth

Beat the cream cheese and sugar together before adding the eggs. Scrape down the bowl if needed so the mixture is evenly blended.

Add the eggs and vanilla and mix just until combined. This keeps the filling uniform without making the mixing stage longer than necessary.

Bake and cool

Oven timing: Bake at 175°C (350°F) for 15 minutes, following the recipe's stated time. The filling should look set enough to hold its shape, though it may still be soft while warm.

Cooling: Let the tartlets cool before spooning on the fruit topping. Chilling them for 30 minutes before serving gives them time to firm up.

Serving and portions

Serve the tartlets chilled, with the fruit filling on top. Their individual size makes them easy to arrange on a platter without slicing.

For a more balanced plate, serve one tartlet after a meal that includes fruit or another fresh, less-sweet side.

Making a batch with children

Children can help place the wafers in the paper cases or spoon the cooled fruit filling on top. An adult should handle the hot muffin pans and oven.

Set out the topping only once the tartlets have cooled, so it stays on the surface rather than melting into the filling.

Recipe notes & tips

• Soften the cream cheese before mixing for a smoother filling.
• Use paper muffin cups so the tartlets are easier to lift from the pan.
• Place one wafer flat in each cup before adding the filling.
• Measure the filling layer evenly so the tartlets bake at a similar pace.
• Cool the tartlets fully before adding the pie filling.
• Chill for the full 30 minutes before serving.

Variations

• Blueberry topping: Use blueberry pie filling for a sweet, berry finish.
• Apple topping: Choose apple pie filling for a warmly flavoured topping.
• Cherry topping: Use cherry pie filling for a bright fruit contrast.
• Mixed flavours: Divide the batch and use different pie fillings on separate tartlets.
• Smaller topping: Spoon on a modest amount of pie filling for a less fruit-heavy finish.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps; soften it before beating with the sugar.
• Overmixing after the eggs: The filling only needs to be blended well; stop once it is uniform.
• Uneven filling: Different amounts can bake inconsistently; aim for about 1.3 cm (½ inch) over each wafer.
• Topping while warm: The fruit can slide or sink; cool the tartlets before adding it.
• Skipping the chill: The filling may be softer to serve; refrigerate for 30 minutes before serving.

How to store

Store the tartlets covered in the refrigerator and eat within 3 days. They are best served chilled; if desired, let one stand briefly at room temperature before eating rather than reheating it.

Frequently asked questions