The Best Cheesecake Tarts
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
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.