Mini Cheesecake Tarts

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  • Yield: 6 tarts
  • Serving: 6
  • Prep time: 40 m
  • Cook time: 20 m
  • Ready in: 50 m
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This makes a beautiful presentation. I found this recipe in Southern Living, June 2007.

Ingredients

  • Tarts
  • Garnish

Nutrients

Calories
360.4
Calories from Fat
101 g
Total Fat
11.3 g
Saturated Fat
5.7 g
Cholesterol
94.7 mg
Sodium
506.2 mg
Total Carbohydrate
51.3 g
Dietary Fiber
0.6 g
Sugars
30.4 g
Protein
13.2 g

Step by step method

  • Step 1

    Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.

  • Step 2

    Add eggs, 1 at a time, beating until blended after each addition.

  • Step 3

    Stir in extracts.

  • Step 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. (Let excess crumbs remain, evenly covering bottom of each tart pan.)

  • Step 5

    Place tart pans on a baking sheet.

  • Step 6

    Divide cheesecake batter evenly between tart pans.

  • Step 7

    Bake at 350° for 18 to 20 minutes or until set.

  • Step 8

    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.)

  • Step 9

    Divide fruit evenly, and arrange decoratively over each cheesecake.

  • Step 10

    Garnish with mint, if desired.

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