Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Cheesecake Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 12 mini tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Cheesecake Tarts are a delightful and elegant dessert perfect for any occasion. Featuring a crisp graham cracker crust, a smooth and creamy cheesecake filling made from cream cheese and whipped cream, and topped with fresh berries, chocolate shavings, caramel sauce, or fruit preserves, these bite-sized tarts offer a perfect balance of textures and flavors. Easy to prepare and chilled to perfection, they make a beautiful and delicious treat to impress your guests or indulge yourself.

Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for whipped cream)

Toppings

  • Fresh berries (blueberries, strawberries, raspberries, etc.)
  • Chocolate shavings or drizzle
  • Caramel sauce
  • Fruit preserves (apricot, strawberry, etc.)

Instructions

  1. Make the crust: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well blended.
  3. Form crust bases: Spoon about 1 tablespoon of the crust mixture into the bottom of each tart pan or muffin tin. Press down firmly to create a compact crust base.
  4. Bake crusts: Bake the crusts in the preheated oven for 5-7 minutes until they turn golden brown. Allow them to cool completely before filling.
  5. Prepare cheesecake filling: Beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy.
  6. Add sweetness and flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese, mixing until fully combined.
  7. Whip cream: In a separate bowl, whip the heavy cream and 2 tablespoons powdered sugar until stiff peaks form, which usually takes 2-3 minutes.
  8. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth and well combined, creating a light and creamy filling.
  9. Fill tart shells: Spoon the cheesecake filling into the cooled crusts, smoothing the tops with a spatula. For a taller tart, fill slightly over the edge.
  10. Chill tarts: Refrigerate the assembled tarts for at least 2 hours to allow the cheesecake filling to set properly.
  11. Add toppings: Once chilled, decorate the tarts with your choice of fresh berries, chocolate shavings, caramel drizzle, or fruit preserves for added flavor and visual appeal.
  12. Serve: Enjoy the mini cheesecake tarts chilled for the best creamy and refreshing taste experience.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Press the crust mixture firmly into the tart pans to prevent crumbling after baking.
  • Use chilled heavy cream for best whipping results.
  • Refrigerating the tarts for longer than 2 hours can improve firmness and flavor melding.
  • These tarts can be made a day ahead and stored covered in the refrigerator.
  • Substitute graham cracker crumbs with digestive biscuits if preferred.

Find it online: https://slsrecipes.com/mini-cheesecake-tarts-recipe/