Description
These Mini Cheesecake Tarts feature a buttery graham cracker crust filled with a smooth, creamy cheesecake mixture. Topped with fresh berries, chocolate shavings, caramel sauce, and fruit preserves, they make a perfect bite-sized dessert that’s easy to prepare and delightful to serve at any occasion.
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crusts.
- Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and the mixture resembles wet sand.
- Form the Crusts: Spoon about 1 tablespoon of the crust mixture into each tart pan or muffin tin cup. Press the crumbs firmly into the bottom to form an even crust layer.
- Bake the Crust: Place the filled tart pans in the oven and bake the crusts for 5-7 minutes until they turn golden brown. Remove and let cool completely to ensure firmness for the filling.
- Prepare the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese in a medium mixing bowl on medium speed until it becomes smooth and creamy.
- Add Sweeteners and Flavor: Blend in the powdered sugar and vanilla extract with the cream cheese until fully incorporated and smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream with 2 tablespoons powdered sugar using an electric mixer until stiff peaks form. This should take about 2-3 minutes.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture using a spatula until the mixture is smooth and homogenous without deflating the air whipped into the cream.
- Assemble the Tarts: Once the crusts have cooled, spoon the cheesecake filling into each tart shell, smoothing the tops with a spatula. Fill slightly over the edge if you prefer taller tarts.
- Chill to Set: Refrigerate the assembled tarts for at least 2 hours to allow the cheesecake filling to fully set and firm up.
- Add Toppings: After chilling, adorn each tart with your choice of fresh berries, chocolate shavings, caramel drizzle, or fruit preserves to add flavor and decoration.
- Serve and Enjoy: Serve these mini cheesecake tarts chilled for a creamy, sweet, and refreshing dessert experience.
Notes
- You can substitute tart pans with muffin tins if necessary, lining with cupcake liners to prevent sticking.
- For best results, ensure cream cheese is softened to room temperature before mixing for a smoother filling.
- Feel free to experiment with different fruit toppings or sauces to customize flavors.
- Leftover tarts can be stored in an airtight container in the refrigerator for up to 3 days.
