Mini Cheesecake Tarts

 Buttery,  creamy, and perfectly baked mini

 cheesecake tarts for every occasion.

Author: kecha100

Cuisine: American

Category: Dessert

Keywords: mini cheesecake, cheesecake tart, party desserts, creamy cheesecake

Prep Time: 30 minutes

Cook Time: 32 minutes

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Total Time: 1 hour 30 minutes

Yield: 8 mini tarts

Introduction

These Mini Cheesecake Tarts are the ultimate bite-sized indulgence. With a buttery, golden crust and a creamy, melt-in-your-mouth cheesecake filling,
they’re perfect for parties, tea time, or as a sweet treat any day. Easy to make and endlessly customizable, these tarts are guaranteed to impress!

Ingredients

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and diced
• 1 egg yolk
• 1–2 tablespoons cold water

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons sour cream

Instructions

1. Make the Tart Crust: In a bowl, combine flour and powdered sugar. Add butter and mix with a pastry cutter or your fingers until crumbly. Mix in egg yolk and cold water gradually until dough forms. Wrap and chill for 30 minutes.
2. Preheat oven to 350°F (175°C). Roll out the dough and press into mini tart molds. Poke holes in the base with a fork. Bake crusts for 10 minutes and let cool.
3. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add egg, vanilla extract, lemon juice, and sour cream. Mix until creamy.
4. Fill and Bake: Pour the cheesecake mixture into the tart shells. Bake at 325°F (160°C) for 18–22 minutes, or until the centers are set. Let them cool completely, then refrigerate for at least 1 hour before serving.

Pro Tips

• Brush the top with a thin layer of apricot jam for extra shine.
• Top with fresh berries or caramel drizzle for a gourmet touch.
• If you don’t have tart molds, a muffin pan works perfectly!

Storage

Store cheesecake tarts in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually and thaw in the fridge overnight before serving.

Recipe by kecha100. Perfect for holidays, celebrations, or a simple weekend baking project.