Individual Strawberry Cheesecake Tarts Recipes

MINI STRAWBERRY TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
• Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
• Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
• Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
• Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.

INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES

Steps:

• Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

STRAWBERRY CHEESECAKE MINIS

Steps:

• In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended. , Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly). , Spoon pastry filling into the center of each cheesecake. Store in the refrigerator.

STRAWBERRY CHEESECAKE TARTS

Steps:

• Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
• Beat until smooth.
• Spread evenly into tart shells.
• Top with sliced strawberries, pressing into cream cheese mixture slightly.
• Refrigerate about 4 hours.
• Before serving, spread the strawberry preserves evenly over the filling.
• *Optional: Drizzle melted chocolate over top!

INDIVIDUAL STRAWBERRY CHEESECAKE TARTS

Steps:

• For the Crust:.
• Preheat the oven to 350 degrees F.
• Line 18 regular-sized cupcake cups.
• Combine the graham cracker crumbs and macadamia nuts in a bowl.
• Add sugar and mix well.
• Add butter and mix until everything is well incorporated.
• Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
• Push down on the graham cracker mixture and try to make a flat crust.
• Bake in oven for 8 minutes,.
• Take out of the oven, and let cool.
• For the Cheesecake Filling:.
• ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
• Preheat the oven to 375 degrees F.
• Cream together the cream cheese and the sugar until it is smooth.
• Add eggs one at a time, until they are well incorporated.
• Add vanilla (and lemon juice if you choose to).
• Fill each liner 2/3 of the way full.
• Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
• Place in the refrigerator to allow to cool.
• To make the Strawberry topping:.
• Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
• Add the strawberry gelatin.
• Set aside.
• Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
• Place the strawberries, upside down, on the tarts.
• Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
• Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
• Alternatives:.
• Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
• Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
• You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.

MINI STRAWBERRY CHEESECAKES RECIPE

Steps:

• Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
• To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
• Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.

MINI STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 6 cups of a 12-cup muffin tin with paper liners.
• Place melted butter for crust in a medium bowl. Stir in graham cracker crumbs and sugar until completely incorporated and mixture looks like wet sand.
• Divide crumb mixture evenly into the prepared muffin cups. Use the bottom of a glass to press the crumbs down until smooth.
• Bake in the preheated oven until golden, 5 to 6 minutes.
• While the crusts are baking, prepare filling: blend cream cheese in a stand mixer until smooth and creamy. Add sour cream and sugar and blend until smooth. Blend in vanilla. Add egg; mix on medium speed until well combined and smooth, scraping down the sides and bottom as needed.
• Remove crusts from the oven and spoon filling mixture over top. My liners were very close to overflowing; you can fill them all the way to the top.
• Return to the oven and bake until just slightly wiggly in the very center of the cheesecakes, 15 to 20 minutes.
• Remove from the oven and cool in the tin for about 15 minutes. Carefully transfer cheesecakes to a plate and place in the refrigerator to cool for at least 3 to 4 hours.
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a simmer. Reduce heat and maintain a low simmer, stirring occasionally, until sauce is thickened, about 15 minutes.
• Scrape sauce into a bowl and let cool until close to room temperature, 15 to 30 minutes. Cover and refrigerate until ready to use.
• When ready to serve, plate cheesecakes and top with a generous spoonful or two of the strawberry sauce.