Tiny Raspberry Cheesecake Tarts
Indulge in the luscious simplicity of Tiny Raspberry Cheesecake Tarts, a delightful dessert that's both sophisticated and easy to make! Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with vanilla, these individual cheesecake bites are baked to perfection and topped with plump, juicy raspberries for a pop of natural sweetness. Perfect for entertaining or satisfying a personal sweet tooth, these mini tarts are ready in under an hour and require just a handful of pantry staples. Garnish with a dusting of powdered sugar for an elegant finish. With their irresistible balance of creamy, tangy, and sweet flavors, these bite-sized treats are destined to be the star of your dessert table!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 180 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 230 grams cream cheese, softened
- 100 grams granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1 large egg
- 150 grams fresh raspberries
- 10 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cavity muffin tin with paper cupcake liners.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix well until the texture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each muffin liner, pressing firmly with the back of a spoon to create an even layer.
Bake the crusts in the preheated oven for 5 minutes, then set aside to cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Add 100 grams of granulated sugar and continue mixing until fully incorporated.
Mix in the vanilla extract and egg, beating just until combined. Do not overmix.
Spoon the cheesecake filling on top of the cooled crusts, filling each about 3/4 full.
Bake the tarts in the oven for 12-15 minutes or until the centers are set and slightly jiggle when shaken.
Remove the tarts from the oven and let them cool to room temperature in the muffin tin. Then refrigerate for at least 2 hours or until completely chilled.
Before serving, top each tart with 1-2 fresh raspberries and dust lightly with powdered sugar, if desired.
Serve and enjoy your Tiny Raspberry Cheesecake Tarts!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 19.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 67 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.
