Recipe
Mini Cheesecake Tartlets
These mini cheesecake tartlets keep the familiar cheesecake structure: a graham cracker crust, a smooth cream cheese filling, and a chilled finish. They bake in individual shells, so they are easier to serve than a full cheesecake while still tasting like classic cheesecake.
Ingredients
For the Crusts | |
|---|---|
12 | pieces mini graham cracker tart crust |
For the Cheesecake Filling | |
16 | ounces cream cheese, softened |
1⁄2 | cup granulated sugar |
1⁄4 | cup sour cream, room temperature |
2 | pieces egg, room temperature |
1 | teaspoon vanilla extract |
1 | teaspoon lemon juice |
1⁄8 | teaspoon salt |
For Serving | |
1⁄2 | cup fruit jam, stirred until smooth |
Instructions
| 1. | Heat the oven to 325°F and arrange the mini graham cracker crusts on a rimmed baking sheet. |
|---|---|
| 2. | Beat the softened cream cheese and granulated sugar on medium speed until completely smooth, scraping the bowl as needed. |
| 3. | Mix in the sour cream, vanilla extract, lemon juice, and salt just until combined. |
| 4. | Add the eggs one at a time and mix on low speed only until the batter is even. |
| 5. | Divide the filling among the crusts, filling each shell almost to the top. |
| 6. | Bake for 15 to 18 minutes, until the edges are set and the centers still have a slight wobble. |
| 7. | Let the tartlets cool on the baking sheet for 30 minutes, then refrigerate until cold and fully set, at least 3 hours. |
| 8. | Spoon a little fruit jam over each chilled tartlet before serving, or serve them plain. |
Published on Jul 31, 2024 by Luminița
