12 ounces cream cheese, softened
14 ounces sweetened condensed milk (Eagle Brand suggested)
4 ounces lemon juice, fresh preferred
1 teaspoon vanilla extract
Eight 4-inch pre-baked tart shells
One 17-ounce can cherry pie filling
Using a small mixer, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract until smooth. Refrigerate filling overnight. Using a 4-ounce ice cream scoop, fill each pre-baked tart shell with the chilled cream cheese filling. Place cherry pie filling on top, approximately 5 cherries per tart.