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Dessert Tarts

1 package desired Halladay's Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

24 1-inch tart shells

Fresh fruit

Blend cheesecake mix with cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill tart shells. Garnish with fresh fruit.

SIMILAR RECIPES

Lemon Blueberry Dessert Tart

1 package Halladay’s Lemon Blueberry Cheesecake Mix

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. freshly whipped cream

24 (1-inch) tart shells

Fresh blueberries

Blend cheesecake mix with cream cheese; fold in Cool Whip or freshly whipped cream. Use a spoon or piping bag to fill tart shells. Garnish with fresh fruit.

Peaches & Cream Cheesecake

1 package Halladay's New York Style cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip

2-3 peaches, peeled and sliced

other desired toppings (optional) such as blueberries or toasted almonds

Combine cheesecake mix with cream cheese; fold in Cool Whip. Spread into pie shell. Top with peaches and any other desired toppings. Let chill.

Sea Salted Caramel Cheesecake Filled Phyllo Cups

1 (8 oz.) bar cream cheese, softened

1 package Halladay's Sea Salted Caramel Cheesecake

1 (8oz.) container Cool Whip

24 mini phyllo cups or shells

Fresh Fruit

Combine cheesecake and cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill phyllo cups. Garnish with fruit.

Funfetti Cheesecake

Funfetti Cheesecake

1 (8 oz.) bar softened cream cheese, softened

1 package Halladay's New York Style Cheesecake

1 (8 oz.) container Cool Whip

3 Tbsp. rainbow sprinkles

1 9-inch prepared graham cracker pie crust

Beat cream cheese with cheesecake mix. Fold in Cool Whip and 2 tablespoons of sprinkles. Spoon into prepared pie shell and top with remaining sprinkles. Chill and serve with whipped cream, if desired.