Description
These mini cheesecake tarts are a delightful bite-sized dessert perfect for any occasion. Creamy and smooth cheesecake filling nestled in a buttery tart shell, topped with fresh berries or fruit preserves for a burst of flavor.
Ingredients
Scale
Tart Shells:
- 12 mini tart shells (store-bought or homemade)
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Topping:
- Fresh berries or fruit preserves
Instructions
- Preheat oven: Preheat oven to 325°F. Place the tart shells on a baking sheet.
- Make the filling: In a mixing bowl, beat the softened cream cheese with the sugar until smooth. Add the vanilla extract, egg, sour cream, and flour. Beat until fully combined and creamy.
- Fill the tart shells: Spoon the cheesecake mixture evenly into each tart shell, filling just below the rim.
- Bake: Bake for 15–18 minutes, or until the centers are just set and slightly puffed.
- Cool and refrigerate: Let cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
- Top and serve: Top with fresh berries or a spoonful of fruit preserves before serving.
Notes
- You can make these up to 2 days in advance and store them in the refrigerator.
- Try topping with lemon curd or chocolate ganache for a twist.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 45 mg
