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.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

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
• 0 Fruit, chocolate syrup, or whipped cream (optional toppings)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly moistened.

Step 3

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.

Step 4

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.

Step 5

Add the vanilla extract, egg, and sour cream to the cream cheese mixture. Beat until fully combined and smooth.

Step 6

Spoon the cheesecake batter evenly into the prepared muffin tins, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly puffed.

Step 8

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.

Step 9

Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set them fully.

Step 10

Before serving, top with your favorite fruits, chocolate syrup, or a dollop of whipped cream, if desired. Enjoy!

Nutrition Facts

Serving size	673 grams (673.0g)

Amount per serving	% Daily Value*
Calories	2263

Total Fat 147.20g	189%
Saturated Fat 84.70g	424%
Polyunsaturated Fat NaNg
Cholesterol 573mg	191%
Sodium 1550mg	67%
Total Carbohydrate 213.70g	78%
Dietary Fiber 5.40g	19%
Total Sugars 141.20g
Protein 30.20g	60%

Vitamin D 41IU	205%
Calcium 366mg	28%
Iron 6mg	34%
Potassium 606mg	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.

Source of Calories

Fat: 57.6%

Protein: 5.3%

Carbs: 37.2%