Ingredients for Individual Strawberry Cheesecake Tarts
- 1 ½ cups graham cracker crumbs
- ½ cup chopped macadamia nuts
- White Sugar
- Unsalted Butter
- 16 ounces (two 8-ounce packages) full-fat cream cheese
- ¾ cup granulated sugar (for filling)
- 2 large eggs
- Pure Vanilla Extract
- Lemon Juice
- 1 package (1 ounce) unflavored gelatin
- 1 ¼ cups boiling water
- 1 cup strawberry gelatin
- 1 pound fresh strawberries
- 4 ounces white chocolate chips
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How to Make Individual Strawberry Cheesecake Tarts
- Preheat oven to 350°F (175°C).
- **Make the Crust:**
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped macadamia nuts, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter in a bowl. Mix until well combined.
- Evenly distribute the mixture among 18 regular-sized muffin cups, pressing firmly into the bottom to form a crust.
- Bake for 8 minutes. Remove from oven and let cool completely.
- **Make the Cheesecake Filling:**
- Preheat oven to 375°F (190°C).
- In a large bowl, beat together 16 ounces (two 8-ounce packages) full-fat cream cheese, ¾ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Fill each cooled crust about ⅔ full with the cheesecake mixture.
- Bake for 13-18 minutes, or until the edges are set but the center is still slightly jiggly.
- Let cool completely before refrigerating for at least 2 hours.
- **Make the Strawberry Topping:**
- In a small bowl, sprinkle 1 package (1 ounce) unflavored gelatin over 1 ¼ cups boiling water. Let stand for 5 minutes to soften.
- Stir in 1 cup strawberry gelatin until dissolved.
- Set aside to cool slightly.
- Cut 1 pound fresh strawberries in half or into slices. Arrange the strawberries, cut-side down, on top of each cheesecake tart.
- Spoon the cooled gelatin mixture evenly over the strawberries and cheesecakes, coating them completely.
- Melt 4 ounces white chocolate chips in the microwave in 30 second intervals, stirring until smooth. Drizzle over the tarts.
- Refrigerate for at least 30 minutes before serving to allow the gelatin to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
87g
Fat
47g
Carbs
8g
