Individual Strawberry Cheesecake Tarts Recipes

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NO BAKE STRAWBERRY CHEESECAKE TARTS (LIGHT)



No Bake Strawberry Cheesecake Tarts (Light) image

These are made with cottage cheese and thick, creamy, non-fat yogurt. They only take a few minutes to put together and are sure to impress. The prep time does include the 2 hours chilling but not the time needed to drain the yogurt.

Provided by PaulaG

Categories     Cheesecake

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup low-fat plain yogurt
4 packaged miniature graham cracker pie crusts
1 egg white, beaten
3 1/2 cups low fat cottage cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/2 cup sliced strawberry
2 tablespoons strawberry all-fruit spread

Steps:

  • Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
  • Preheat oven to 375 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely.
  • In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
  • Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
  • Place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator.
  • When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.

Nutrition Facts : Calories 354.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 21.1, Sodium 795.1, Carbohydrate 37.6, Fiber 0.7, Sugar 31.2, Protein 26.3

MINI CHEESECAKE TARTS



Mini Cheesecake Tarts image

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

1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
vegetable oil cooking spray
2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
3 cups fresh fruit
fresh mint sprig

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

STRAWBERRY CHEESECAKE TARTS



Strawberry Cheesecake Tarts image

Delicious, impressive looking little tarts! You can use any type of berry you want, just make sure you use the same type of preserves as berries. Adapted from Oregon Strawberry Recipes.

Provided by Leslie

Categories     Cheesecake

Time 15m

Yield 12 tarts

Number Of Ingredients 7

12 ounces cream cheese, softened
1/2 cup sour cream
3 tablespoons sugar
1 cup fresh sliced strawberry
1 teaspoon grated lemon zest
12 packaged prepared graham cracker tart shells (about 3 1/2 inches in diameter)
2/3 cup strawberry preserves

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!

Nutrition Facts : Calories 1362.1, Fat 71.2, SaturatedFat 19, Cholesterol 36.2, Sodium 1471.1, Carbohydrate 173.7, Fiber 4.1, Sugar 105.3, Protein 12

CREAM CHEESE TARTS (PAULA DEEN)



Cream Cheese Tarts (Paula Deen) image

A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

Provided by SharleneW

Categories     Cheesecake

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21 ounce) can cherry pie filling (or whatever else suits your fancy) or 1 (21 ounce) can blueberry pie filling (or whatever else suits your fancy)

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.

INDIVIDUAL STRAWBERRY CHEESECAKE TARTS



Individual Strawberry Cheesecake Tarts image

These tasty treats are the perfect end to a great meal. The cheesecake recipe itself is very simple, and the topping and crust are very versatile. Alternatives are listed below. ***NOTE***DO NOT USE reduced fat cream cheese. This recipe doesn't seem to work well unless it's full of fat, full of guilt and full of flavor! ;)

Provided by HawaiiChef79

Categories     Cheesecake

Time 1h

Yield 18 tarts, 18 serving(s)

Number Of Ingredients 15

1 1/2 cups gingersnap crumbs or 1 1/2 cups vanilla wafer crumbs
1/2 cup macadamia nuts, finely chopped
1/3 cup white sugar
1/2 cup unsalted butter
2 (8 ounce) boxes cream cheese (I HIGHLY recommend Philadelphia brand)
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon juice (optional)
1 (1 tablespoon) envelope unflavored gelatin (I use Knox)
1 cup boiling water, plus
2 tablespoons boiling water
1 (3 ounce) box strawberry gelatin (I use Jello brand)
18 strawberries (extra large size)
1 cup white chocolate (optional)

Steps:

  • For the Crust:.
  • Preheat the oven to 350 degrees F.
  • Line 18 regular-sized cupcake cups.
  • Combine the graham cracker crumbs and macadamia nuts in a bowl.
  • Add sugar and mix well.
  • Add butter and mix until everything is well incorporated.
  • Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
  • Push down on the graham cracker mixture and try to make a flat crust.
  • Bake in oven for 8 minutes,.
  • Take out of the oven, and let cool.
  • For the Cheesecake Filling:.
  • ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
  • Preheat the oven to 375 degrees F.
  • Cream together the cream cheese and the sugar until it is smooth.
  • Add eggs one at a time, until they are well incorporated.
  • Add vanilla (and lemon juice if you choose to).
  • Fill each liner 2/3 of the way full.
  • Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
  • Place in the refrigerator to allow to cool.
  • To make the Strawberry topping:.
  • Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
  • Add the strawberry gelatin.
  • Set aside.
  • Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
  • Place the strawberries, upside down, on the tarts.
  • Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
  • Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
  • Alternatives:.
  • Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
  • Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
  • You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.

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