Cherry Cheesecake Tartlets
Delicious mini-dessert perfect for parties or when a small bite is desired.
Servings: 12 tartlets
Equipment
- small metal spatula
Ingredients
Graham Cracker Crust
- 1 ¼ cups fine graham cracker crumbs
- ¼ cup unsalted butter melted
- cooking spray
Cheesecake Filling and Garnish
- 1 8-ounce package cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ½ cup cherry pie filling or fruit preserves of choice
Instructions
Graham Cracker Crust
- Use cooking spray to grease each cheesecake cup.
- Break up graham crackers into the bowl of a food processor. Pulse several times to break up. Then run the processor until the crackers are fine crumbs. Transfer crumbs to a medium bowl.
- Add the melted butter to the cracker crumbs and thoroughly combine.
- Divide the mixture among the cheesecake cups, about 2 tablespoons each. Add any remaining crumbs evenly among the cups. Press down the crumbs/butter mixture with the tart taper.
- Freeze the cheesecake crust while preparing the filiing.
Cheesecake Filling
- Preheat the oven to 375˚F.
- In an electric mixer with the paddle attachment, beat the softened cream cheese and sugar on medium-high for 3 minutes. Add the egg and beat to combine. Stir in the vanilla extract.
- Using an ice-cream scoop, divide the mixture evenly among the chilled cheesecake cups.
- Bake in the preheated oven for about 20 minutes.
- Remove the pan from the oven and cool on the counter for 20 minutes. The cheesecakes may sink a bit in the middle. Place in the refrigerator until ready to serve, preferrably for at least 2 hours.
- To remove cheesecakes from cups, run a small metal spatula around the edge of the cup. Using a wooden spoon or your fingers, push up the bottom of the removable cup bottom. Remove the disc from the bottom of the cheesecake with a paring or butter knife. Place the tartlets on a parchment-lined sheet pan as you remove them from the cheesecake pan.
- Using a small spoon, place about ½ teaspoon of cherries or chosen preserves on top of each cheesecake. Either serve or place in the refrigerator, covered, until ready to serve.
Notes
NOTE: All cheesecake ingredients should be at room temperature to ensure a smooth filling.