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Cherry Cheesecake Tarts
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Cherry Cheesecake Butter Tarts

A butter tart shells, filled with a cheesecake pudding, and topped with cherry pie filling. These Cherry Cheesecake Tarts are a classic holiday dessert that are both impressive and easy to make.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: butter tarts, cheesecake, cherry pie filling
Servings: 25
Calories: 137kcal
Author: Rachael


Tart Shells

  • 1/2 cup shortening
  • 1/2 cup margarine
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp almond extract
  • 2 1/4 cup all-purpose flour

Cheesecake Filling

  • 1 box cheesecake flavored instant pudding 3.75 ounces
  • 1/2 cup sour cream
  • milk according to package directions, minus 1/2 cup
  • Cherry Pie Filling jar or canned, or sub another type of pie filling or fresh fruit


  • tart tins


  • Preheat oven to 375 degrees.
  • In a medium sized bowl, cream shortening, margarine, and sugar together.
  • Add in the egg, and extract.
  • Slowly add flour, and mix until it reaches the consistency of a cookie dough.
  • Divide into 25 balls the size of a walnut
  • Grease tart tins well with non-stick spray or shortening
  • Using your fingers, press one ball of dough into each tin, and flatten with fingers into the bottom and up the sides of the molds.
  • Place tart tins on cookie sheet
  • Bake for 10 minutes at 375 degrees.
  • Meanwhile, mix instant pudding according to package directions, only sub in 1/2 cup of sour cream for 1/2 cup of milk.
  • Remove tarts from oven, and immediately remove from tart tins so they do not stick in them. They should slide out pretty easily.
  • Let cool completely.
  • Fill with the cheesecake pudding mixture and top with pie filling just before serving.
  • Serve immediately.


Calories: 137kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 22mg | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.6mg