Mini Cheesecake Tarts

Total Time
50mins
Prep 30 mins
Cook 20 mins

This makes a beautiful presentation. I found this recipe in Southern Living, June 2007.

Ingredients Nutrition

Directions

  1. Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
  2. Add eggs, 1 at a time, beating until blended after each addition.
  3. Stir in extracts.
  4. Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
  5. (Let excess crumbs remain, evenly covering bottom of each tart pan.)
  6. Place tart pans on a baking sheet.
  7. Divide cheesecake batter evenly between tart pans.
  8. Bake at 350° for 18 to 20 minutes or until set.
  9. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
  10. Divide fruit evenly, and arrange decoratively over each cheesecake.
  11. Garnish with mint, if desired.
Most Helpful

lovely! great recipe! these werent too terribly dense and had a good cheesecakey flavor! thanks for posting :)

butterscotchgirl May 25, 2009

My husband was a happy camper this weekend when he saw a dozen miniature stawberry cheesecakes in the refrigerator. I used regular cream cheese instead of low fat. I also used those miniature graham cracker Keebler crusts (like miniature pies -- I think 2.75") and there was enough filling for 11 of those and I baked them about 15 minutes. I don't like cheesecake so I didn't taste it, but he loves it and has been seen grabbing one out of the refrigerator more often than he should have. He sends his thanks for the recipe.

Twiggyann October 12, 2008