Mini Cheesecake Tarts

 

Introduction (short)

Mini Cheesecake Tarts are bite-sized delights with a buttery crust and smooth, creamy filling. They’re elegant, easy to make, and perfectly portioned — the ideal treat for cheesecake lovers who want something light and irresistible.

Ingredients

For the Crust:

1 cup crushed digestive biscuits (or graham crackers)

2 tablespoons sugar

4 tablespoons melted butter

For the Cheesecake Filling:

8 oz (225 g) cream cheese, softened

¼ cup sugar

1 egg

1 teaspoon vanilla extract

¼ cup sour cream or heavy cream

1 tablespoon cornstarch (optional, for extra creaminess)

Instructions

Preheat the oven to 325°F (160°C).

In a bowl, mix crushed biscuits, sugar, and melted butter until combined.

Press the mixture firmly into mini tart molds or a muffin tray lined with paper cups.

Bake the crusts for 7–8 minutes, then let them cool.

In another bowl, beat cream cheese and sugar until smooth.

Add egg, vanilla, cream, and cornstarch (if using), and whisk until creamy and lump-free.

Pour the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.

Bake for 15–18 minutes or until the centers are just set but still slightly jiggly.

Let them cool completely, then refrigerate for at least 2 hours before serving.

Optional: Lightly torch the tops or broil for a golden finish.

How to Make

Prepare the buttery crust and pre-bake it slightly for crispness.

Whip up the creamy cheesecake filling until silky smooth.

Pour into molds and bake gently to keep them soft and creamy inside.

Chill to set the texture, then top or serve plain for a rich, melt-in-mouth dessert.

Variations

Add lemon zest and juice for a zesty lemon cheesecake flavor.

Top with fruit compote, caramel drizzle, or chocolate ganache.

Mix in crushed Oreos or cookies for a cookies-and-cream twist.

Use a chocolate crust instead of plain biscuits for a richer taste.

Make it festive with a swirl of berry or mango puree before baking.