Get the recipe: Simple strawberry tart This recipe makes the easiest cheesecake tarts! With puffed pastry shells and luscious cheesecake filling, topped with cherry pie filling, these are perfect ...

MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Freeze while preparing filling. BEAT cream cheese and sugar in large bowl with mixer until well ...

There’s nothing quite like a slice of rich, velvety cheesecake to brighten up your day, but when you add cherries and ...

2 (8-ounce) packages of softened Neufchatel cheese ⅓ cup sugar ⅓ cup sucralose (Splenda®) 2 large eggs 1 teaspoon vanilla extract 24 reduced-fat wafer cookies 1 can (21-ounces) lite cherry pie filling ...

Crush the biscuits in a food processor or blender. 2. Combine with melted butter in a bowl. 3. Tip the mixture in a push bottom tart tin and press firmly down and around the sides into the base to ...

Bake for 20 minutes. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.

Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and ...

Served with a lemony rocket salad, these delicious tarts make a great summer dish. Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins. For the pastry ...

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.