Mini Cheesecake Tarts
Indulge in the creamy decadence of Mini Cheesecake Tarts—perfectly portioned desserts that are as delightful to make as they are to eat! Featuring a buttery graham cracker crust, a rich and velvety cream cheese filling, and endless topping possibilities like fresh fruit, chocolate syrup, or whipped cream, these bite-sized treats are an irresistible addition to any occasion. Ready in just 40 minutes (20 minutes prep and 20 minutes baking), this easy-to-follow recipe delivers 12 perfectly baked mini cheesecakes that chill beautifully in the fridge for that ideal set and creamy texture. Whether you're hosting a party or simply craving a sweet indulgence, these mini cheesecake tarts are the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 8 ounces Cream cheese, softened
- 0.33 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 1 Large egg
- 2 tablespoons Sour cream
- Fruit, chocolate syrup, or whipped cream (optional toppings)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly moistened.
Spoon about 1 tablespoon of the crumb mixture into each muffin liner. Press it down firmly with the back of a spoon or a small glass to form an even crust. Set aside.
In a large bowl, beat the softened cream cheese and 1/3 cup of sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract, egg, and sour cream to the cream cheese mixture. Beat until fully combined and smooth.
Spoon the cheesecake batter evenly into the prepared muffin tins, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly puffed.
Remove the tarts from the oven and let them cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set them fully.
Before serving, top with your favorite fruits, chocolate syrup, or a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 141.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 366 mg | 28% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 606 mg | 13% | |
*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.
