Cream Cheese Tart with Raspberries

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Cream Cheese Tart with Raspberries Cream Cheese Tart with Raspberries

Difficulty: Easy

Ingredients Add to grocery list

12 vanilla wafers
2 eggs
1 teaspoon pure vanilla extract
1 cup sugar
2 8-ounce packages cream cheese, softened
1 jar of raspberry preserve
Fresh Raspberries (enough to top tarts)





Preheat oven to 350 degrees. 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, beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with raspberry filling on top, or pie filling of your choice.

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Reader Comments:


This is a lovely recipe. Easy and delicious. My granddaughter made these for a church function and received rave reviews. Wonderful recipe. Thanks.

By Brenda White on August 28, 2011


I saw it when you were on Rachel Ray show. Didn't have paper cupcake holders, used my muffin tins, (6) lined the sides with the wafers along with putting one in the bottom, had to bake a little longer. Used Rasberry pie filling. OMG Yummyyyy Thanks

By Jan O'Neal on August 18, 2011


I was at your resturant a week ago at Horse Shoe in Indiana and had a piece of cheese cake that was to die for. I have been searching for the recipe ever since. I thought it had a layer of raspberry mixed with the filling and then a layer of basic cheese cake on top of that then baked. This is my take on what the recipe basics may be. I hope you review these comments and you can help me get this recipe. Thank You!!!! Ps. The crablegs and seafood are to die for too. I make your crockpot mac & cheese real often. Sue Moore - Salem, In.

By sue moore on May 29, 2011


Simply the BEST.... Easy and delicious !!!! Watch you make them, off to the store... for the cream cheese. So very easy and everyone loves them.. Thanks

By Tracy on May 07, 2011


Absolutely delicious and an instant hit! The recipe is simple enough that you can change it up and put your own twist to it (change up the fruits, change the cookie on the bottom, etc). My only complaint is that the batter makes more than a regular sized cupcake foil, the batch yielded 27 tarts!!!!! But they were so good, I did not have any problem finding stomachs for them!

By S. Becker on April 28, 2011


I saw you make these bars on t.v. with jam filling , they looked so good I love your receipes kathleen from South Lebanon oh.

By kathleen amburgy on April 20, 2011

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