Individual Strawberry Cheesecake Tarts
photo by Pneuma
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
18 tarts
- Serves:
- 18
ingredients
-
Crust
- 1 1⁄2 1 1/2 cups gingersnap crumbs or 1 1/2 cups vanilla wafer crumbs
- 1⁄2 cup macadamia nuts, finely chopped
- 1⁄3 cup white sugar
- 1⁄2 cup unsalted butter
-
Cheesecake Filling
- 2 (8 ounce) boxes cream cheese (I HIGHLY recommend Philadelphia brand)
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice (optional)
-
Strawberry Topping
- 1 (1 tablespoon) envelope unflavored gelatin (I use Knox)
- 1 cup boiling water, plus
- 2 tablespoons boiling water
- 1 (3 ounce) box strawberry gelatin (I use Jello brand)
- 18 strawberries (extra large size)
- 1 cup white chocolate (optional)
directions
- For the Crust:.
- Preheat the oven to 350 degrees F.
- Line 18 regular-sized cupcake cups.
- Combine the graham cracker crumbs and macadamia nuts in a bowl.
- Add sugar and mix well.
- Add butter and mix until everything is well incorporated.
- Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
- Push down on the graham cracker mixture and try to make a flat crust.
- Bake in oven for 8 minutes,.
- Take out of the oven, and let cool.
- For the Cheesecake Filling:.
- ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
- Preheat the oven to 375 degrees F.
- Cream together the cream cheese and the sugar until it is smooth.
- Add eggs one at a time, until they are well incorporated.
- Add vanilla (and lemon juice if you choose to).
- Fill each liner 2/3 of the way full.
- Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
- Place in the refrigerator to allow to cool.
- To make the Strawberry topping:.
- Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
- Add the strawberry gelatin.
- Set aside.
- Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
- Place the strawberries, upside down, on the tarts.
- Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
- Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
- Alternatives:.
- Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
- Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
- You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.
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Reviews
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These look so nice who would have thought it would be easy to make! I didn't feel guilty at all for having a delectable treat. From the cheesecake to the strawberries, wonderful! I feel like I was eating at a fancy restaurant! This seems versatile too as other fruits can be added and gelatin flavors can be changed corresponding to the fruits. Next time, I won't use silcone pans and follow your suggestion of using paper cups or individual foil tins instead as getting them out from the silicone pan can be a bit challenging. Wonderful recipe once again, HawaiiChef79! Thanks for sharing a keeper! Made for Spring PAC 2009.
RECIPE SUBMITTED BY
Aloha!
<br>My name is Steve, and I am from Hawaii. I grew up in the kitchen. I am 29 years old. I have traveled throughout Asia, Europe and the United States, so I do have a different pallet than most. I like good, honest grub (yes, the restaurant in Tokyo, and just good food too).
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<br>So, just a personal pet peeve right now... I get so angry when I read reviews like this...
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<br>This turned out well but it's not particularly creamy, I'd say thick but not creamy. I substituted 1/2 cup of the milk with soy milk and I can't taste the difference. I also reduced the sugar to 1/3 cup and it is the perfect amount of sweetness. I added 1/4 c of raisins or more, because it's just not the same without them. I added some cinnamon too, and used half the amount of nutmeg. I think the reviewers who doubled the custard part had the right idea, but with all the alterations, I think I'll try a different pudding recipe next time. Thanks for sharing, though. (She gave the recipe 3 stars)
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<br>Now is it just me or did she basically change the recipe sooooooo much that it became something new? If I were to make all the changes that this person did, I wouldn't have rated, just leave a private message.... But come on! If you review a recipe, review the recipe posted, not make major changes and then review!
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<br>Other than that, I am working on a cookbook of my favorite recipes for my family. I'm gonna give it out for Christmas this year! I'm really excited about that! woot!
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<br>I am famous for a few things... Red Velvet Cupcakes, Cheesecake Tarts, Furikake Chex Mix and cookies, cookies, cookies!
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<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>
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<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg>
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<br>What does the ranking system mean to me?
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<br>5 stars - I will definitely make this again. Probably sooner than later. It might have required minor tweaking, but was a solid recipe.
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<br>4 stars - I will more than likely make this again. It might have required some tweaks, but overall was a great recipe.
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<br>3 stars - I might make this again. It was just ok.
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<br>2 stars - I will probably never make this again. I really didn't like it, and will make it again only if I had a gun pointed at my head.
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<br>1 star - Sorry. I will never make this again. Even if there was a gun to my head, I would not make it again. I had to throw it away / spit it out / my dog wouldn't go near it, etc.