Cream Cheese Tarts
Delightfully creamy and irresistibly easy to make, these Cream Cheese Tarts are the perfect no-fuss dessert for any occasion. Featuring a buttery, golden graham cracker crust baked to perfection and a luscious cream cheese filling that’s whipped to airy, velvety smoothness, these tarts strike a harmonious balance of textures and flavors. With just 20 minutes of prep time, these miniature treats set beautifully in the refrigerator and can be topped with fresh fruit, pie filling, or left unadorned for a decadent simplicity. Ideal for everything from dinner parties to everyday indulgences, these bite-sized desserts are as versatile as they are delicious. Their crowd-pleasing flavor profile makes them a surefire hit, while keywords like “no-bake dessert,” “creamy tarts,” and “mini cheesecake bites” ensure they’ll be top of mind for home bakers.
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Recipe Information
Ingredients
- 120 grams Graham cracker crumbs
- 60 grams Unsalted butter
- 2 tablespoons Granulated sugar
- 225 grams Cream cheese
- 70 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 120 milliliters Heavy whipping cream
- 100 grams Fresh fruit or pie filling (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line a muffin tin with 12 cupcake liners.
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Spoon about 1 to 1.5 tablespoons of the crust mixture into each cupcake liner. Press the crumbs firmly into the base using the back of a spoon or the bottom of a small glass.
Bake the crusts in the preheated oven for 5 minutes. Remove from the oven and let them cool completely.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy using a handheld or stand mixer.
Add the vanilla extract and mix until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
Spoon or pipe the cream cheese filling evenly onto the cooled crusts, filling each liner to the top.
Chill the tarts in the refrigerator for at least 2 hours to set the filling.
Before serving, top the tarts with fresh fruit or a dollop of pie filling, if desired.
Carefully remove the cupcake liners and serve the tarts chilled.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 12.4 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
