Easy Cheesecake Tarts Recipe

Satisfy your cheesecake cravings with these delightful mini cheesecakes! Create an assortment of irresistible flavors – chocolate, strawberry, apricot, peach, pineapple, or your own creative combinations. Perfect for portion control, these tarts are easily freezable for up to 2 months (thaw overnight in the refrigerator). Indulge in a single serving or bake them in a larger pan for a full-sized cheesecake pie. Get ready for a burst of creamy, dreamy deliciousness!

Prep Time 20 mins
Cook Time 30 mins
Calories 682.2 kcal
Protein 13g
Rating 2.5 (2 Reviews)
Easy Cheesecake Tarts 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Cheesecake Tarts

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How to Make Easy Cheesecake Tarts

  1. Preheat oven to 350°F (175°C). Beat 8 ounces of softened cream cheese and 1/2 cup granulated sugar together until completely smooth and creamy.
  2. Add 1/2 cup sour cream, 1 large egg, and 1 teaspoon vanilla extract to the cream cheese mixture.
  3. Beat on medium speed until well combined, scraping down the sides of the bowl as needed to prevent lumps.
  4. Evenly divide the cheesecake batter among 6-8 graham cracker tart shells.
  5. Top each tart with 1 tablespoon of your chosen jam or chocolate syrup.
  6. If using chocolate syrup, gently swirl it into the batter using a toothpick for a marbled effect.
  7. Bake for 20-25 minutes, or until the cheesecake tarts are set and lightly golden around the edges.
  8. Remove from the oven and let cool on a wire rack for 30 minutes before refrigerating for at least 2 hours to allow them to fully set.
  9. Serve chilled, topped with a dollop of whipped cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

205g

Fat

54g

Carbs

27g