Easy Cherry Cheesecake Tarts

Serves 12


  • 12 Butternut Snap biscuits
  • 125g reduced fat spreadable cream cheese
  • 2 tablespoons icing sugar mixture (+ extra for dusting)
  • 1 tsp lemon juice
  • 1 cup (125g) Creative Gourmet frozen Pitted Cherries, defrosted


  1. Place 3 biscuits in a single layer onto a bread and butter plate. Microwave on high for 35-45 seconds until warm. Gently press each biscuit into the patty pan to form a tart case. Repeat using remaining biscuits.
  2. Using electric mixer, beat cream cheese, icing sugar and lemon juice in a bowl until light and fluffy. Reserve 12 plump cherries. Roughly chop remaining cherries and fold through cream cheese mixture.
  3. To serve, spoon cream cheese mixture into cooled tart cases. Top with reserved cherries, dust with icing sugar and serve.

Per Serve:

  • 372kJ, protein 1.7g, total fat 4.4g (sat. fat 2.8g), cholesterol 7.2mg, carbs 10.8g, fibre 0.6g, sodium 62mg.GI estimate: Medium


  1. Use Arnott’s brand Butternut Snap biscuits.
  2. Make the biscuit tart cases up to a day ahead and store in an airtight container.