Recipe courtesy of Geoff Schmidt

Schmidt's Cherry Cheese Tart Filling

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  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Inactive: 12 min
  • Yield: 8 Tarts
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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


  1. 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.