MINI CHEESECAKE TART RECIPE RECIPES

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MINI CHEESECAKE TARTS RECIPE - FOOD.COM



Mini Cheesecake Tarts Recipe - Food.com image

Make and share this Mini Cheesecake Tarts recipe from Food.com.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 11

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
fresh mint sprig

Steps:

  • 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.

Nutrition Facts : Calories 360.4, FatContent 11.3, SaturatedFatContent 5.7, CholesterolContent 94.7, SodiumContent 506.2, CarbohydrateContent 51.3, FiberContent 0.6, SugarContent 30.4, ProteinContent 13.2

MINI LEMON CHEESECAKE TARTS RECIPE: HOW TO MAKE IT



Mini Lemon Cheesecake Tarts Recipe: How to Make It image

Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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