Are you dreaming of a dessert that's both elegant and easy to make? Look no further! These mini cherry cheesecake tarts are the perfect answer. They're bursting with fresh cherry flavor, creamy cheesecake filling, and a buttery, melt-in-your-mouth crust. Perfect for a summer gathering, a special occasion, or simply a delightful weeknight treat, these little tarts are guaranteed to impress. Get ready to discover a new favorite among your easy recipes and healthy meal options!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 2-4 tablespoons ice water
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
For the Cherry Topping:
- 2 cups fresh cherries, pitted and halved (or 1 (14-ounce) can cherry pie filling, drained)
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter and powdered sugar. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This helps prevent shrinking during baking.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Use a 3-4 inch cookie cutter or a glass to cut out circles. Press the dough circles into mini muffin tins. Prick the bottom of each crust with a fork. Bake for 12-15 minutes, or until lightly golden. Let cool completely.
Making the Cheesecake Filling:
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs and vanilla: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Stir in sour cream: Gently stir in the sour cream until just combined.
Assembling the Tarts:
- Prepare the cherry topping: In a small saucepan, combine the cherries, cornstarch, sugar, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are slightly softened (about 5-7 minutes). Let cool completely.
- Fill the tarts: Spoon the cheesecake filling into the cooled crusts, filling each about ¾ full.
- Top with cherries: Top each tart with a spoonful of the cooled cherry mixture.
- Bake: Bake for 15-20 minutes, or until the cheesecake filling is set. Let cool completely before serving. Refrigerate for at least 2 hours to allow the filling to fully set.
Tips for the Best Cherry Cheesecake Tarts:
- Use high-quality ingredients: The flavor of your tarts will be greatly enhanced by using good quality cream cheese, fresh cherries, and butter.
- Don't overmix the batter: Overmixing the cheesecake batter can lead to cracks in the finished tarts.
- Chill the dough thoroughly: Chilling the dough prevents it from shrinking during baking.
- Let the tarts cool completely: This prevents the filling from becoming runny.
Variations:
- Chocolate Crust: Add 2 tablespoons of unsweetened cocoa powder to the crust for a rich chocolate flavor.
- Other Berries: Substitute raspberries, blueberries, or strawberries for the cherries.
- Gingersnap Crust: Use gingersnap cookies as the base for a spiced crust.
Nutritional Information (per tart - approximate):
- Calories: Approximately 250-300
- Fat: Approximately 15-20g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 25-30g
These delightful cherry cheesecake tarts are a fantastic addition to your repertoire of delicious dishes and homemade cooking. They're a perfect example of how simple ingredients can create a truly memorable dessert. Enjoy!