Description
These Mini Cheesecake Tarts are delicious, creamy, and perfect bite-sized treats with a buttery graham cracker crust, smooth cheesecake filling, and customizable toppings like fresh berries, chocolate shavings, and caramel drizzle. Ideal for parties or a sweet snack, they require no baking for the filling and chill to set for a luscious dessert.
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
- Make the crust: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Combine crust ingredients: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Form crust bases: Spoon about 1 tablespoon of the crust mixture into each tart pan or muffin tin, pressing firmly to form an even base.
- Bake crust: Bake the crusts in the preheated oven for 5-7 minutes until golden brown. Remove and let cool completely.
- Prepare cheesecake filling: Beat softened cream cheese with an electric hand mixer on medium speed until smooth and creamy.
- Add sweeteners and flavor: Mix in powdered sugar and vanilla extract until fully incorporated and smooth.
- Whip cream: In a separate bowl, whip heavy cream with 2 tablespoons powdered sugar using an electric mixer until stiff peaks form, about 2-3 minutes.
- Fold cream into cheese mixture: Gently fold the whipped cream into the cream cheese blend until smooth and combined, taking care not to deflate the whipped cream.
- Fill the tarts: Spoon the cheesecake filling into cooled tart crusts, smoothing the top or filling slightly over the edge for a taller tart.
- Chill: Refrigerate the filled tarts for at least 2 hours or until the filling sets firmly.
- Add toppings: Once set, decorate tarts with fresh berries, chocolate shavings, caramel drizzle, or fruit preserves as desired.
- Serve and enjoy: Serve the chilled mini cheesecake tarts and delight in the creamy, sweet, and refreshing flavor combination.
Notes
- You can substitute the graham cracker crust with digestive biscuits or other cookies if preferred.
- To soften cream cheese faster, leave at room temperature for at least 30 minutes before mixing.
- Ensure whipped cream achieves stiff peaks to give the filling a light and airy texture.
- Toppings can be customized based on seasonal fruits or personal preference.
- Store leftover tarts in an airtight container in the refrigerator for up to 3 days.
