Description
These Mini Cheesecake Tarts feature a crisp graham cracker crust filled with a smooth and creamy cream cheese filling, topped with fresh berries, chocolate shavings, caramel, or fruit preserves. Perfectly portioned and chilled for a refreshing dessert that’s easy to prepare and impressive to serve.
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). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Spoon about 1 tablespoon of the crust mixture into the bottom of each tart pan or muffin tin. Press down firmly with the back of a spoon or your fingers to form an even crust layer. Bake in the preheated oven for 5-7 minutes until golden brown. Remove and let them cool completely.
- Prepare the cheesecake filling: In a medium mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy. Add the ½ cup powdered sugar and vanilla extract, continuing to mix until fully incorporated and smooth.
- Make whipped cream: In a separate bowl, whip the heavy whipping cream and 2 tablespoons powdered sugar using an electric mixer until stiff peaks form, approximately 2-3 minutes.
- Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture, carefully mixing until smooth and fully combined, creating a light and creamy cheesecake filling.
- Assemble the tarts: Once the crusts have cooled, spoon the cheesecake filling into each tart shell, smoothing the tops with a spatula. You can fill them slightly over the edge if a taller tart is desired.
- Chill: Refrigerate the assembled mini tarts for at least 2 hours to allow the cheesecake filling to set firmly.
- Add toppings and serve: After chilling, top the mini cheesecake tarts with your choice of fresh berries, chocolate shavings or drizzle, caramel sauce, or fruit preserves. Serve chilled and enjoy the refreshing and creamy dessert.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother filling.
- If tart pans are unavailable, muffin tins work as an excellent alternative.
- Pressing the crust firmly helps maintain the shape of the crust after baking and filling.
- The cheesecake filling can be customized with different flavor extracts like lemon or almond for variety.
- Store leftover mini tarts covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable plant-based alternatives.
