Description
These cheesecake tarts combine a rich, creamy filling with a crisp, buttery crust for a perfectly indulgent dessert. Easy to make and customizable with various flavors and toppings, they’re perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups crushed graham crackers or digestive biscuits
- ¼ cup granulated sugar
- 6 tbsp melted butter
- For the Cheesecake Filling:
- 8 oz (225g) full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup sour cream or heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- For the Toppings (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate or caramel sauce
- Crushed nuts or coconut flakes
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed biscuits, sugar, and melted butter in a bowl until well combined.
- Press the mixture evenly into tart pans or muffin tins.
- Pre-bake for 5–7 minutes, then let cool.
- Make the Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add the egg and mix on low speed until just combined.
- Stir in sour cream, vanilla extract, and lemon zest.
- Assemble the Tarts:
- Spoon the cheesecake filling into the cooled crusts, filling each about ¾ full.
- Add swirls of fruit puree or chocolate if desired.
- Bake the Tarts:
- Bake at 325°F (160°C) for 15–20 minutes, until the edges are set but the center is slightly jiggly.
- Let the tarts cool in the oven for 10 minutes with the door slightly open.
- Chill and Serve:
- Transfer to a wire rack, then refrigerate for at least 3–4 hours or overnight.
- Top with fresh fruit, sauces, or nuts before serving.
Notes
- For a crunchier crust, bake for an additional 2-3 minutes before adding the filling.
- Avoid overmixing the filling to prevent air bubbles and cracks.
- Store leftover cheesecake tarts in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cheesecake tarts, mini cheesecakes, easy cheesecake recipe, homemade cheesecake tarts