German Chocolate Cheesecake Tarts
Indulge your sweet tooth with these decadent German Chocolate Cheesecake Tarts, a rich and irresistible dessert perfect for any occasion. These mini cheesecakes start with a buttery chocolate cookie crust, followed by a luscious, chocolate-infused cream cheese filling that's baked to perfection. Each tart is crowned with a luxurious coconut-pecan topping made with sweetened condensed milk, giving it the classic German chocolate cake flavor in every bite. With a prep time of just 30 minutes and individual portions that are both elegant and convenient, these tarts are perfect for entertaining or satisfying a chocolate craving. Serve chilled for a creamy, dreamy treat that’s as easy to make as it is delicious. Keywords: German Chocolate Cheesecake Tarts, mini cheesecake desserts, chocolate coconut pecan tart, easy cheesecake recipe, individual desserts.
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Recipe Information
Ingredients
- 18 Chocolate sandwich cookies
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 0.25 cup Sour cream
- 1 teaspoon Vanilla extract
- 2 Eggs
- 0.5 cup Semi-sweet chocolate chips, melted
- 0.5 cup Sweetened shredded coconut
- 0.33 cup Chopped pecans
- 0.33 cup Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
Place the chocolate sandwich cookies in a food processor and pulse until finely ground. Add the melted butter and mix until the crumbs are evenly coated.
Press 1 1/2 tablespoons of the cookie mixture into the bottom of each muffin cup to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Finally, mix in the melted chocolate chips until the batter is smooth and chocolatey.
Evenly divide the cheesecake batter among the muffin cups, filling each to about 3/4 full.
Bake for 18-20 minutes, or until the centers are set. Remove from the oven and allow the tarts to cool to room temperature, then chill in the refrigerator for at least 2 hours.
While the cheesecakes are chilling, prepare the coconut-pecan topping. In a small saucepan, combine the shredded coconut, pecans, sweetened condensed milk, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
Once the cheesecakes have chilled, remove them from the muffin tin and gently peel off the liners.
Top each cheesecake tart with a spoonful of the cooled coconut-pecan mixture, spreading it gently to cover the surface.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
6803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.5 g | 597% | |
| Saturated Fat | 229.9 g | 1150% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 628.8 g | 229% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 392.0 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1182 mg | 91% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 2424 mg | 52% | |
*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.
