Cheesecake Tarts Food

CREAM CHEESE TARTS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Place a paper cupcake liner in each cup (12 total) of muffin pan.
• Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
• Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
• Bake for 20 minutes.
• Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
• Chill thoroughly before serving.

EASY CHEESECAKE TARTS

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.

KAT'S CHEESECAKE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 5 cups flour, 1 tablespoon brown sugar, baking powder, and salt in a large bowl. Cut lard into flour mixture until mixture resembles coarse crumbs. Whisk cold water, 1 egg, and vinegar together in a separate bowl. Make a well in the center of flour-lard mixture. Pour egg mixture into well and mix until dough forms.
• Divide dough into fourths; wrap 3/4 of the dough in plastic wrap. Form the remaining 1/4 of the dough into 12 balls and flatten each ball into a disc. Press each disc into the bottom and up the sides of a muffin cup.
• Beat cream cheese and white sugar together in a bowl until smooth. Add 1/3 cup melted margarine, milk, 2 eggs, and vanilla extract to cream cheese mixture; beat until smooth. Pour cream cheese mixture into prepared muffin cups.
• Mix 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted margarine together in a bowl with a fork until crumbly, adding more flour and brown sugar as necessary until crumb topping has desired consistency. Sprinkle topping over each muffin cup.
• Bake in preheated oven until filling is set, 12 to 15 minutes.

MINI CHEESECAKE TARTS

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.

CHEESECAKE TART WITH BERRIES

Steps:

• Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
• Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
• Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

BLACK AND BLUE CHEESECAKE TART

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
• Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
• About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
• Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

LEMON CHEESECAKE TART

Steps:

• For the crust: Butter a 9-inch fluted tart pan with a removable bottom. To prepare the crust, add the flour, confectioners' sugar, and salt to the bowl of a food processor fitted with the metal blade and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse just until the mixture is evenly moistened. Transfer the mixture to the prepared pan and press it into the bottom and sides with a floured measuring cup. Freeze the crust for 15 minutes.
• Preheat the oven to 350 degrees F.
• Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Carefully lift the parchment and the weights to peek underneath and check. Remove the parchment and the weights and continue to bake the crust until light golden brown and crisp, 12 to 14 minutes more. Let the crust cool completely.
• For the filling: Preheat the oven to 325 degrees F.
• In a large bowl with an electric mixer on medium-high speed, beat the cream cheese, granulated sugar, lemon zest, and salt until light and fluffy, about 3 minutes. Beat in the sour cream. Add the eggs and mix. Scrape the filling into the prepared tart shell and smooth the top.
• Bake the tart on a baking sheet until the filling is set around the edges but still has a slight jiggle in the center, 23 to 26 minutes. Transfer to a rack to cool slightly. Wrap loosely with plastic wrap and refrigerate until completely cool, at least 6 hours and up to 2 days.
• Dust with confectioners' sugar and top with lemon slices to serve, if you like.

CHEESECAKE TARTS

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, if desired.

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
• Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

LEMON CHEESECAKE TARTLETS

Steps:

• Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
• Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

RICOTTA CHEESECAKE TARTS

Steps:

• Preheat oven to 350°F. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min. or until well blended. Add eggs; mix well. Pour evenly into pie crusts, adding about 1/4 cup of the batter to each shell.
• Bake 25 to 30 min. or until centers are almost set. Cool.
• Refrigerate at least 3 hours or up to 24 hours. Top with fruit. Store leftover tarts in refrigerator.

CHERRY CHEESECAKE TARTS

Steps:

• Bake pastry shells according to package directions. , In a small bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard. , Spoon the cream cheese filling into shells; place on a baking sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until serving., Just before serving, spoon pie filling into shells. Top with reserved pastry circles. Dust with confectioners' sugar. Refrigerate leftovers.

BLANCA'S CHERRY CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

STRAWBERRY CHEESECAKE TARTS

Steps:

• Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
• Beat until smooth.
• Spread evenly into tart shells.
• Top with sliced strawberries, pressing into cream cheese mixture slightly.
• Refrigerate about 4 hours.
• Before serving, spread the strawberry preserves evenly over the filling.
• *Optional: Drizzle melted chocolate over top!

LEMON CHEESECAKE TARTS

Steps:

• Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

GERMAN CHOCOLATE CHEESECAKE TARTS

Steps:

• Preheat oven to 350°FF. Place a paper cupcake liner in each cup of a muffin pan.
• Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
• Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
• Bake for 17 minutes and allow tarts to cool completely.
• Spread coconut pecan frosting on top of each and refrigerate.
• Enjoy!

NO-BAKE BLUEBERRY CHEESECAKE MINI TARTS

Steps:

• In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
• Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
• Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
• Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
• Top each tart with three blueberries. Serve.