Mini Cheesecake Tarts Recipe

Mini Cheesecake Tarts – perfect finger food dessert for your next party!

Sometimes you just need a delicious bite-size, easy-to-eat, no-silverware-needed dessert to feed a crowd, or a hungry family. These mini cheesecake tarts are just the thing! A yummy shortbread crust with a dollop of no bake cheesecake filling, topped off with whipped cream and strawberries.

This recipe can be as versatile as you want. Take the shortbread cups, or mini tart shells, and fill them with a different no-bake option, like pudding, pastry cream, lemon curd, pie filling, etc.

Or replace the homemade tart shells with sugar cookie dough cups, phyllo dough, puff pastry, chocolate chip cookie cups, graham cracker crust, etc. All of which can be store-bought shortcuts instead of homemade. We can all use good shortcuts every now and then!

If you love a good shortbread, like I do, then you’ll really enjoy these shortbread mini tarts though. I just can’t get enough of the buttery, salty sweet flavor and unique texture of shortbread!

It’s not too tricky to make and doesn’t require a lot of ingredients either. The part that takes the longest about making the tart shells is pressing each of the dough rounds into the mini muffin pan! Maybe it just feels that way for me because I almost always have kid interruptions when I make these. 😉 The freezing part is actually the longest, but obviously super easy, as long as you have room in your freezer.

Freezing the tart shells right before baking helps to keep the dough from shrinking. Hey, this is yet another time my mega mini muffin pan has come in handy! Love that big ol’ thing.

No Bake Cheesecake Filling

The no bake cheesecake filling is very easy to whip up too. It does take a few hours of refrigeration to thicken up though. I find that piping the filling into the shells provides a much cleaner look. The extra large 2A round decorating tip works perfectly for this!

Really, the best way to go, is to just make the tarts the day before you want to serve them. Then there’s no rush and all you have left to do is make sure you have room in the fridge, then throw on some whipped cream and berries and enjoy!

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You might also like these delicious baked mini cheesecakes!

Mini Cheesecake Tarts Recipe

Sometimes you just need a delicious bite-size, easy-to-eat, no-silverware-needed dessert to feed a crowd, or a hungry family. These mini cheesecake tarts are just the thing! A yummy shortbread crust with a dollop of no bake cheesecake filling, topped off with whipped cream and strawberries.

4.75 / 5 ( 8 Reviews )

Print Rate

Prep Time: 4 hours hours 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 4 hours hours 38 minutes minutes

Serves: 16

Adjust Servings: 16

US CustomaryMetric

Ingredients

Shortbread Tart Dough

• 2 ⅔ cup all-purpose flour*
• 16 tablespoons cold unsalted butter cubed
• ½ cup sugar
• ⅛ teaspoon salt
• 2 large egg yolks

No Bake Cheesecake Filling

• 8 ounces cream cheese softened to room temperature
• ½ teaspoon vanilla
• ½ cup powdered sugar
• ¼ cup sour cream
• ½ cup cold heavy whipping cream
• Garnish: whipped cream and chopped berries

Instructions

• For the tart shell or crust, in a large bowl, cut the cold butter into the flour until the mixture resembles coarse bread crumbs. Then stir in the sugar and salt. Add the egg yolks and mix in with the spoon, then use your hands to finish mixing and work the mixture into a dough. The dough will start out as crumbly and dry, but the heat from your hands will soften the butter and mix it all together just enough to form a dough that will stick together.
• Roll the dough out to about 1/8-inch thick on a floured surface. Use a round cookie cutter or otherwise that is 2 1/2 inches in diameter to cut rounds out of the dough. Press the rounds into mini muffin tins. It is ok if the dough cracks or tears a bit, just press it back together. Lightly prick the bottom of the dough cup. Freeze for 30 minutes.
• Preheat oven to 350°F/175°C. Remove the mini muffin tins from the freezer and bake the tartlet shells for 18-20 minutes, or until lightly golden. Set aside to cool.
• In a medium or large bowl, beat the cream cheese, vanilla, and powdered sugar until smooth, 2-3 minutes. Add the sour cream and whipping cream and mix for 4-5 minutes, until thick and creamy.
• Transfer cooled tartlet shells on to a rimmed cookie sheet or tray. Pipe or spoon the filling into the shells. Gently cover and refrigerate for at least 4 hours or up to 24 hours.
• Before serving, garnish with whipped cream and chopped berries, if desired.

Recipe Notes

*If you use measuring cups rather than a kitchen scale to measure the flour, spoon the flour into the cup, then level off.

Nutrition

Calories: 303kcal | Carbohydrates: 27g | Protein: 4g | Fat: 20g | Sodium: 72mg | Fiber: 1g | Sugar: 11g