I think if i was ever to get another tattoo it would say “easy is my middle name” because my purpose in life these days is to make everything as quickly as possible without sacrificing taste. Personally I love cooking, baking, prepping for big family meals. It’s as therapeutic to me as going for a run. But when I try to bake and prep with my three gremlins there are a slew of interruptions and Henrik is only happy in the circle of neglect for fifteen minutes or so. So I have to work quick!
Michael’s mom was visiting us last week and we decided to have a big family BBQ with my parents too. So I was on the clock. I needed a quick dessert and had a bunch of cherries that needed to be used up before they went bad. So I quickly whipped up a little cherry jam, and decided to use it to make mini cheesecake tarts. What are cheesecake tarts you say?? Well they’re cheesecakes in Tenderflake Rolled Puff Pastry Sheets! mmmmm game changer.
The whole process took me 15 minutes from start to when the tarts went into the oven. I used the Tenderflake Rolled Puff Pastry Sheets to make little squares that I then placed inside mini muffin tray holes (if there’s an official name for those excuse me but I don’t know it). I love how Tenderflake Rolled Puff Pastry Sheets are made with more simple ingredients so it was the perfect base for my tiny cups. I filled them with the cheesecake mix and topped it with my fresh cherry jam. Baked them for another 10 minutes while I played with the boys and PRESTO mini cheesecake tarts that were mostly gone by dinner time because Johannes couldn’t keep his little hands off them.
Here’s how I made them
Cherry Jam (home made, but you can just buy it as a topping ready made too, or use fresh fruit)
2 cups chopped and pitted cherries (sour cherries would be AMAZEBALLS but regular works too)
1/3 cup of brown sugar
1 tsp vanilla
juice of 1/2 lemon
Put everything in a saucepan, bring to a boil, reduce to a simmer and stir every couple of minutes until its reduced and sticky. Remove from heat and let cool.
1 package of Tenderflake Rolled Puff Pastry Sheets (thawed according to package instructions)
1 package of cream cheese at room temperature
1/3 cup of sugar
2 tsp vanilla extract
Preheat the oven according to the Tenderflake package instructions.
Beat the cream cheese and sugar. Add in the vanilla and egg, and mix for a minute. Slice squares in the Tenderflake Rolled Puff Pastry Sheets, place one square into each mini muffin tray hole. Fill each hole with the cream cheese mixture. Top with cherry jam. Bake for about 10 minutes or until the pastry is golden and delicious looking. Cool and serve!
**tip, don’t overfill each cup and if once baked the sides are stuck together, use a toothpick or kebob skewer to gently pry off the sticky sides**
This post was created in partnership with Tenderflake, but all thoughts and ideas are my own. As always thank you for supporting my sponsors that make this all possible and allow me to continue blogging and sharing my life with you guys.