Ingredients

• 16 ounces cream cheese
• 3/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 2 large eggs
• 24 vanilla wafers
• 20 ounces cherry pie filling
• 24 paper cupcake holders

Preparation

1. Preheat oven to 350° F.
2. Place the cream cheese, sugar or Splenda^®, lemon juice and vanilla in a large bowl. Blend with an electric mixer.
3. Add the eggs and beat until fluffy.
4. Line a cupcake tin with paper holders. Place one vanilla wafer into the bottom of each cup.
5. Fill cups 2/3 full with the cream cheese mixture and bake for 20 minutes. 
6. Remove from oven and cool 1 hour.
7. Top each tart with a cherry and 1 teaspoon of pie filling.

Helpful hints

• If Splenda^® no calorie sweetener (granular form) is used, calories are reduced to 96 and carbohydrate is reduced to 6 grams per tart (1/2 Carbohydrate Choice).
• Try low-fat or fat-free cream cheese to reduce the fat content.
• Do not over beat mixture.
• Do not over bake—tarts may appear soft and moist, but will firm up after cooling.