Mini New York Cheesecake Tarts
Recipe Introduction: Bite Sized Bliss with Mini New York Cheesecake Tarts
Fancy a cuppa and a little somethin' sweet? Honestly, who doesn't love cheesecake? Today, we're levelling up the classic with these adorable cheesecake tarts Mini cheesecake recipe that are perfect for any occasion.
They're like a little slice of the Big Apple, but in a bite sized desserts format.
A Little History and Why You'll Love Them
These little gems are inspired by the iconic New York cheesecake. Think creamy, dreamy filling on a biscuit base. The flavour profile that combines tangy with sweet.
It's Individual cheesecakes heaven! This Mini cheesecake recipe is definitely worth trying out! Don't worry if you're not a pro baker.
This Easy cheesecake tarts recipe is straightforward, but you will need a little patience. Chilling is critical for the best results! You'll get about 12 tarts from this recipe - perfect to share with friends during Dessert for afternoon tea .
What Makes these Cheesecake Tarts Special?
These are definitely more than just a dessert. They're a crowd pleaser, and everyone loves these at Party desserts . Plus, they're rich in protein thanks to the creamy cheesecake filling , making them a slightly less guilty pleasure.
Imagine serving these at your next garden party. They're sure to be a hit!
Alright, enough chatter! Let's get to the ingredients and show you how to make New York cheesecake tarts !. These cheesecake tarts use a graham cracker crust cheesecake for a taste of home!.
Ingredients & Equipment for Perfect Cheesecake Tarts
Right then, let's talk about what you'll need to make these amazing easy cheesecake tarts . These individual cheesecakes are going to be lush .
Honestly, you'll love them. They are the perfect bite sized desserts !
Main Ingredients: The Building Blocks
Okay, here's what you need to create these little beauties. We're making New York cheesecake tarts , so quality is key.
Graham Cracker Crust:
- 1 ½ cups (150g) graham cracker crumbs about 12 crackers, bashed to bits!
- ¼ cup (50g) granulated sugar.
- 6 tablespoons (85g) unsalted butter, melted until golden.
- Pinch of salt just a tiny one, mind.
For the crust, grab some decent graham crackers. McVitie's Digestive Biscuits work brilliantly too, if you fancy a cheeky substitution. Make sure that butter is properly melted; this is critical .
Creamy Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened. Seriously, room temperature is essential .
- ¾ cup (150g) granulated sugar.
- 2 large eggs.
- 2 large egg yolks extra richness, you see!
- ¼ cup (60ml) heavy cream.
- 1 teaspoon pure vanilla extract.
- 1 tablespoon (15ml) lemon juice just a touch of zing.
For the filling, full fat cream cheese is your best friend. Don't skimp! It makes all the difference. I’ve tried using low-fat once. Don't! It's not the same. Trust me.
Seasoning Notes: A Little Spice
Let's add some flavour.
- Essential Spice Combinations: Vanilla and lemon are your stars here. They really brighten up the creamy cheesecake filling .
- Flavour Enhancers and Aromatics: A tiny drop of almond extract can also be nice, you know? But don't overdo it!
- Quick Substitution Options: If you’re out of vanilla, a splash of bourbon works wonders, honestly.
Equipment Needed: Keep It Simple
You don't need fancy gadgets.
Essential Tools Only:
- 12-cup muffin tin for those perfect cheesecake tartlets .
- Mixing bowls (large and medium).
- Electric mixer (stand or hand).
- Measuring cups and spoons.
- Rubber spatula.
Common Household Alternatives: If you don't have paper liners, grease the muffin tin really well. Nobody likes stuck cheesecakes!
These mini cheesecake recipe are perfect dessert for afternoon tea or even as party desserts ! Make these awesome graham cracker crust cheesecake today! I think you'll be making these cheesecake tarts over and over again, I know I do!
Right then, let’s have a go at this!
Making Cracking Cheesecake Tarts
Honestly, who doesn’t love a good cheesecake tart ? Especially when they're mini! We're diving into the world of easy cheesecake tarts .
These individual cheesecakes are perfect Dessert for afternoon tea or as Party desserts or simply when you want a sweet bite.
I've always been a fan of anything bite sized. It just feels fancier, doesn't it? Mini cheesecake recipe , here we come!
Prep Like a Pro: Mise en Place Magic
First things first, get your stuff in order. It's like prepping your battle station! Soften that 16 ounces cream cheese.
Honestly, I’ve rushed this before and ended up with lumpy filling. Not ideal. Also, crush 1 ½ cups of graham crackers, or use shop bought crumbs.
Whatever floats your boat! Having everything ready saves a massive headache later. Oh, and don't forget to grease your muffin tin or use paper liners.
Trust me, it'll make life so much easier.
Let's bake some Cheesecake tartlets !
- Crust Time: Mix your 1 ½ cups graham cracker crumbs, ¼ cup sugar, pinch of salt, and 6 tablespoons melted butter. Press it firmly into the bottom of each muffin cup. Chill for 30 minutes.
- Creamy Filling: Beat 16 ounces softened cream cheese and ¾ cup sugar until smooth. We're talking Creamy cheesecake filling .
- Egg-cellent Addition: Beat in 2 large eggs and 2 large egg yolks, one at a time. Keep mixing.
- Finishing Touches: Stir in ¼ cup heavy cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.
- Assembly Time: Pour that filling into the prepared crusts, almost to the top.
- Bake it: Bake in a preheated oven at 325° F ( 160° C) for 20- 25 minutes. The edges should be set, but the center slightly jiggly.
Pro Tips for Perfect Tarts
Wanna avoid those dreaded cracks? Cool the tarts in the oven for 1 hour with the door slightly cracked. This is KEY.
Then, chill them in the fridge for at least 1 hour. This slow cooling prevents shrinking and cracking. It's like a spa day for your cheesecake! Also, don't overbake.
A slight wobble is what you're after. Now, what are you waiting for? These Bite sized desserts won't eat themselves.
Recipe Notes: Your Cheesecake Tart Toolkit
Right then, before you dive headfirst into baking these utterly scrumptious cheesecake tarts , let's chat about a few bits and bobs to ensure your mini cheesecake recipe adventure is a total success.
Honestly, it's all about the little details, innit?
Serving Suggestions: Dress 'Em Up!
Okay, so you've got these individual cheesecakes , all golden and gorgeous. Now what? For presentation, think rustic charm. A simple dusting of icing sugar, a few strategically placed raspberries.
You know? If you want to take it up a notch, consider a dollop of whipped cream or a drizzle of berry coulis.
These are great party desserts .
As for what to drink, I reckon a chilled glass of prosecco or even a nice cup of Earl Grey would be spot-on.
It's like having a posh dessert for afternoon tea , but without all the faff!
Storage Tips: Keep 'Em Fresh
Right, let’s say you've managed to not eat all these easy cheesecake tarts in one sitting (impressive!). To keep your creamy cheesecake filling tasting its best, bung them in the fridge.
They'll happily keep for about three days in an airtight container.
Freezing? Absolutely! Wrap 'em individually in cling film, then pop them in a freezer bag. They'll last for up to a month.
Just remember to thaw them in the fridge overnight before serving. Reheating isn’t really needed, they are best cold.
Variations: Mix It Up a Bit!
Fancy a bit of a twist? I've got you covered. For a gluten-free version, swap out the graham crackers for gluten-free biscuits. Easy peasy!
Or how about lemon New York cheesecake tarts ? Add some lemon zest to both the graham cracker crust cheesecake and the filling for a zingy treat.
You can even use different kinds of crusts such as cookies or short bread for a unique flavor.
Nutrition Basics: A Little Bit of What You Fancy
Okay, so let's be real, these cheesecake tartlets aren't exactly health food. But everything in moderation, right? Each tart clocks in at roughly 250-300 calories, with a decent hit of fat and sugar.
But hey, life's too short to skip dessert! And those protein from the dairy, don't forget it!
So there you have it. A few simple tips to help you nail these bite sized desserts . Now get baking, you baking wizard! Enjoy!
Frequently Asked Questions
Why did my cheesecake tarts crack, and how can I prevent it next time?
Cracking is a common cheesecake conundrum, a bit like a soggy bottom on the Bake Off! It's usually caused by overbaking or a sudden temperature change. Make sure you don't overbake them, a slight jiggle in the center is perfect.
Also, after baking, turn off the oven, crack the door open and let them cool slowly inside for about an hour before refrigerating. This gradual cooling is key!
Can I make these cheesecake tarts ahead of time?
Absolutely! These little beauties are perfect for making in advance, like a proper batch baker. In fact, the cheesecake tarts actually benefit from chilling in the fridge for at least an hour, or even overnight. This allows the flavours to meld and the texture to firm up, making them even more delicious.
What's the best way to store leftover mini cheesecake tarts?
To keep your leftover cheesecake tarts tasting fresh, store them in an airtight container in the refrigerator. They'll happily keep for 3-4 days. If you fancy freezing them, individually wrap each tart tightly in cling film, then pop them in a freezer bag.
They can be frozen for up to a month, though the texture of the crust might change slightly upon thawing, a bit like a bought biscuit versus homemade!
I'm trying to be a bit healthier, are there any lower calorie swaps I can make in these cheesecake tarts?
Good on you for trying to be healthy, even with cheesecake! While these are a treat, you can make some swaps. Consider using Neufchatel cheese (lower fat than cream cheese), or a sugar substitute. You could also reduce the sugar in the crust.
Every little bit helps, but remember, moderation is key, like a cheeky biscuit with your cuppa!
Can I use a different type of biscuit for the crust of these cheesecake tarts?
Of course! While graham crackers give that classic New York cheesecake vibe, feel free to experiment. Digestive biscuits (a UK classic!), shortbread cookies, or even gingersnaps would all work beautifully.
Just make sure to adjust the amount of butter accordingly to get a nice, crumbly texture that holds together well, like a well built foundation for a grand house!
My cheesecake filling is lumpy, even after mixing! What did I do wrong making these cheesecake tarts?
Lumpy filling is usually down to cold cream cheese. It's absolutely crucial that your cream cheese is at room temperature and properly softened, almost like butter left out for spreading. If it's still cold, it won't blend smoothly with the sugar.
Give it plenty of time to soften before you start, and you'll be rewarded with a silky smooth filling, worthy of a Hollywood handshake!
Mini New York Cheesecake Tarts
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 |
|---|---|
| Fat | 20g |
| Fiber | 0g |
