MINI CHEESECAKE TARTS
Make and share this Mini Cheesecake Tarts recipe from Food.com.
Provided by Bev I Am
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in extracts.
- Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
- (Let excess crumbs remain, evenly covering bottom of each tart pan.)
- Place tart pans on a baking sheet.
- Divide cheesecake batter evenly between tart pans.
- Bake at 350° for 18 to 20 minutes or until set.
- Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
- Divide fruit evenly, and arrange decoratively over each cheesecake.
- Garnish with mint, if desired.
Nutrition Facts : Calories 360.4, Fat 11.3, SaturatedFat 5.7, Cholesterol 94.7, Sodium 506.2, Carbohydrate 51.3, Fiber 0.6, Sugar 30.4, Protein 13.2
EASY CHEESECAKE TARTS
Delicious mini cheesecakes that can be made as an assortment of chocolate, strawberry jam, apricot, peach, pineapple, or any other flavor. Go ahead,.. indulge. Great for controlling the urge to eat a whole cheesecake, and can be wrapped tightly and frozen up to 2 months (thaw in refrigerator). Can also be made into a whole pie if desired.
Provided by 2Bleu
Categories Cheesecake
Time 30m
Yield 12 Tarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
- Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
- Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.
Nutrition Facts : Calories 682.2, Fat 37, SaturatedFat 10.9, Cholesterol 41.4, Sodium 731.4, Carbohydrate 83.1, Fiber 1.9, Sugar 51.3, Protein 6.8
AUNT RUTH'S PECAN SAND TARTS
Once I was in Aunt Ruth's kitchen and she was trying to get me to eat something. I wasn't hungry, but she kept offering - can I make a sandwich? want some soup? etc. She couldn't help herself. So I teased her and she laughed. And then, without even realizing it, she asked, "Do you want a cookie?" Aunt Ruth's cookies are legendary. I said yes. Beware - this recipe makes a lot of cookies (number depends on how big you form them). You will eat a lot of them.
Provided by RubySue
Categories Dessert
Time 45m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar.
- Add vanilla and nuts.
- Add flour, 1 cup at a time.
- Shape into little thin rolls - cut in to little "fingers".
- Bake at 300 degrees for 10-12 minutes until bottoms start to barely brown.
- Let set on baking sheet for five minutes.
- When cool, roll in powdered sugar.
Nutrition Facts : Calories 234.2, Fat 16.4, SaturatedFat 8.1, Cholesterol 32.5, Sodium 87.6, Carbohydrate 20.1, Fiber 1, Sugar 5.3, Protein 2.6
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