No Bake Cheesecake Mini Fruit Tarts Recipes

MINI NO-BAKE CHEESECAKES

Steps:

• Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
• If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
• The next step is optional. Though it's not required, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. However, if you can't use an oven or simply don't want to, you can skip this step. The crust will just be a bit crumblier. If baking, let the warm crusts cool for 10 minutes before adding the filling on top.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• You can use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about 2 Tablespoons of filling over each crust. I prefer piping the filling because it's a little easier and neater. Fit your piping bag with a large star or round piping tip, then transfer the filling to the bag and pipe. (You could also use a plastic zipped-top bag. Spoon the filling inside, snip an end off a corner, and pipe.) Use the back of a spoon to smooth the tops so they are flat.
• Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. If refrigerating for longer than 3 hours, I recommend covering with aluminum foil or plastic wrap.
• Keep refrigerated until ready to serve. Serve with optional toppings (see recipe Note). The cheesecakes begin to soften and stick to the liners after about 30-60 minutes at room temperature.
• Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.

MINI SUMMER FRUIT TARTS

Steps:

• In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter on high speed until smooth, about 30 seconds. Add the sugar and cream the sugar with the butter on high speed until light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. Add the egg yolks and vanilla extract and beat to combine.
• Add the flour mixture to the butter mixture and mix on low speed just until combined, being careful not to over mix. The dough should be moistened throughout but still a bit crumbly.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
• While the dough chills, preheat the oven to 350°F. Spray a mini muffin pan with cooking spray.
• Once the cookie dough has chilled, scoop 1 Tablespoon of dough, roll into a ball using your hands, and place a cookie dough ball into each greased well of the mini muffin pan. You should have 24 balls of dough.
• Bake the cookies for 8 to 10 minutes or just until lightly golden. Immediately upon removing the muffin pan from the oven, use the back side of a teaspoon measuring spoon to press down the centers of each cookie, forming a cup. Let the cookie cups cool in the muffin pan for 5 minutes before carefully removing them from the pan and transferring them to a wire rack to cool completely.
• In a medium bowl, beat heavy cream using a handheld electric mixer until stiff peaks form. Set aside.
• In large bowl, beat cream cheese and sour cream using a handheld electric mixer until smooth. Add confectioners sugar, lemon juice, vanilla, and salt and beat until combined.
• Add the whipped cream to bowl with the cream cheese mixture and fold the whipped cream into the cream cheese mixture.
• Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 1 hour (or up to 12 hours).
• Scoop 1 teaspoon of chilled no-bake cheesecake filling into each cooled sugar cookie cup. (To do this easily and neatly, use a teaspoon measuring spoon and a mini spatula.) Top each dessert with fresh berries and garnish with fresh herb sprigs (if using). Enjoy immediately.

NO-BAKE BLUEBERRY CHEESECAKE MINI TARTS

Steps:

• In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
• Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
• Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
• Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
• Top each tart with three blueberries. Serve.