Mini Cheesecake Tarts
Ready In: 50 mins
Serves: 6
Ingredients
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1 (8 ounce) package fat free cream cheese, softened
- 3⁄4 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- vegetable oil cooking spray
- 2⁄3 cup gingersnap crumbs (12 to 16 gingersnaps)
- 3 cups fresh fruit
Garnish
- fresh mint sprig
Directions
- Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in extracts.
- 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.
- (Let excess crumbs remain, evenly covering bottom of each tart pan.)
- Place tart pans on a baking sheet.
- Divide cheesecake batter evenly between tart pans.
- Bake at 350° for 18 to 20 minutes or until set.
- 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.)
- Divide fruit evenly, and arrange decoratively over each cheesecake.
- Garnish with mint, if desired.
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