Introduction
Mini cheesecake tarts are a delightful dessert that combines the richness of classic cheesecake with the convenience of individual portions. They are ideal for parties, holidays, or anytime you want an elegant dessert without committing to a full-sized cheesecake. I started making these tarts when I needed a make-ahead dessert that looked impressive but was simple to serve, and they quickly became a favorite. The crisp crust paired with the smooth, creamy filling creates a perfect balance of textures. Because they are baked in small portions, they cook evenly and cool quickly, making them reliable and stress-free. Whether topped with fresh fruit, chocolate, or enjoyed plain, these mini cheesecake tarts feel special while remaining easy to prepare.
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Mini Cheesecake Tarts – Creamy, Elegant, and Perfectly Portioned
- Total Time: 35 minutes
- Yield: 12 mini tarts
- Diet: Vegetarian
Description
Mini cheesecake tarts with a buttery crust and creamy cheesecake filling, perfect for parties and individual servings.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp sugar
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- Fresh berries or fruit topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press mixture into mini tart or muffin pan cavities to form crusts.
- Bake crusts for 5 minutes, then let cool slightly.
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla extract, mixing until just combined.
- Stir in sour cream gently.
- Spoon cheesecake filling over crusts.
- Bake for 12–15 minutes until centers are just set.
- Cool completely, then refrigerate for at least 1 hour.
- Top with fresh berries if desired before serving.
Notes
- Do not overmix the filling to avoid cracks.
- These tarts can be made a day ahead.
- Use paper liners for easier removal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
These mini cheesecake tarts are creamy without being heavy and have a perfectly balanced sweetness. They are easy to portion, transport, and serve, making them ideal for gatherings. The recipe is straightforward and adaptable, allowing you to customize toppings and flavors effortlessly.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs
Graham cracker crumbs form a crisp, slightly sweet crust that provides structure and contrast to the creamy filling.
Butter
Butter binds the crust together and adds richness, ensuring it holds its shape once baked.
Cream cheese
Cream cheese is the heart of the cheesecake filling, providing a smooth, rich, and tangy base.
Granulated sugar
Sugar sweetens the filling and balances the tanginess of the cream cheese.
Eggs
Eggs help set the cheesecake while maintaining a soft and creamy texture.
Vanilla extract
Vanilla enhances the overall flavor and adds warmth to the filling.
Sour cream
Sour cream adds lightness and a subtle tang, contributing to a silky texture.
Salt
A small amount of salt sharpens the flavors and prevents the dessert from tasting overly sweet.
Directions
Begin by preheating the oven and preparing a muffin tin with liners. Combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottoms of the liners to form the crust. Bake briefly to set, then allow to cool slightly.
In a mixing bowl, beat the cream cheese until smooth and free of lumps. Add sugar and mix until fully incorporated. Beat in the eggs one at a time, followed by vanilla extract, sour cream, and salt. Mix just until smooth.
Divide the filling evenly among the prepared crusts. Bake until the centers are just set but still slightly soft. Allow the tarts to cool completely, then refrigerate for several hours before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately 12 mini cheesecake tarts. Preparation time is about 20 minutes, baking time is 18 to 22 minutes, and chilling time is at least 3 hours.
Storage/reheating
Store the mini cheesecake tarts in an airtight container in the refrigerator for up to 4 days. These tarts are best served chilled and do not require reheating.
Variations and Customizations
Top the tarts with fresh berries, fruit compote, or chocolate ganache for added flavor and visual appeal. For a citrus twist, add lemon zest to the filling. Chocolate lovers can mix melted chocolate into the batter for a richer version. I have also tried using crushed cookies instead of graham crackers for the crust, which worked beautifully and added variety.
Nutrition and Dietary Info
Mini cheesecake tarts are a rich dessert, providing calcium and protein from dairy ingredients. Their small size makes portion control easier while still allowing for a satisfying treat. Ingredient substitutions can be made for dietary preferences.
Expert Tips & Customizations
Room Temperature Ingredients
Using softened cream cheese ensures a smooth, lump-free filling.
Do Not Overbake
Slightly soft centers will firm up as the tarts cool.
Chill Before Serving
Chilling enhances both texture and flavor.
FAQs
Can I make these ahead of time?
Yes, they are perfect for making a day in advance.
Can I freeze mini cheesecake tarts?
Yes, freeze without toppings and thaw overnight in the refrigerator.
Why did my cheesecake crack?
Overbaking or overmixing can cause cracks.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich.
What crust alternatives work well?
Digestive biscuits or chocolate cookies are good options.
Can I add flavor extracts?
Yes, almond or lemon extract works well.
How do I know when they are done?
The centers should be just set with a slight jiggle.
Do I need a water bath?
No, mini cheesecakes bake evenly without one.
Can I make these gluten-free?
Use gluten-free graham crackers for the crust.
What toppings pair best?
Fresh fruit, caramel sauce, or chocolate drizzle.
Conclusion
Mini cheesecake tarts are an elegant yet approachable dessert that delivers classic cheesecake flavor in a convenient, individual format. Easy to prepare and endlessly customizable, they are perfect for entertaining or enjoying as a make-ahead treat.
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