Easy Cheesecake Tarts
Indulge in the creamy, bite-sized perfection of these Easy Cheesecake Tarts, a delightful dessert that combines simple ingredients with effortless preparation. Featuring a buttery graham cracker crust and a smooth, velvety cream cheese filling, these mini cheesecakes are baked to perfection in just 20 minutes and finished with your choice of sumptuous garnishes like whipped cream or fresh fruit. Ideal for parties, holidays, or an elegant weekday treat, this recipe is as versatile as it is delicious. With minimal prep time and a make-ahead option, these cheesecake tarts are perfect for satisfying your sweet cravings without the hassle. Serve them chilled for a refreshing dessert that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- whipped cream (optional for garnish)
- fresh fruit (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner and press down firmly to form the crust. Use the back of a spoon or the bottom of a small glass to flatten. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together until smooth and creamy.
Add the vanilla extract and eggs, one at a time, to the cream cheese mixture. Beat on low speed until just combined. Avoid overmixing to prevent cracks in the cheesecake.
Divide the cream cheese filling evenly among the prepared crusts, filling each liner about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly.
Remove from the oven and let the tarts cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.
Refrigerate the cheesecake tarts for at least 2 hours, or until thoroughly chilled.
Garnish with whipped cream, fresh fruit, or your favorite toppings before serving.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 188.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 401 mg | 31% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 773 mg | 16% | |
*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.
