Mini Cheesecake Tarts

5 from 1 vote

Mini Cheesecake Tarts

These mini cheesecake tarts are a delicious no-bake dessert, perfect for special occasions such as Mother's Day or Valentine's Day.

Prep Time20

Chilling Time3 30

Total Time3 50

Course: Dessert

Cuisine: American

Servings: tarts

Calories: 1019kcal

Author: Caro Jensen

Ingredients

Cookie crust

8 oz vanilla cookies crushed
6 tbsp unsalted butter melted

Filling

16 oz cream cheese full-fat, room temperature
3/4 cup powdered sugar
1/2 tsp vanilla extract
1 cup heavy cream

Jelly

1/2 cup hot water
1 tbsp gelatine powder
2 tbsp powdered sugar
1 tsp rose water
1 drop pink food coloring optional

US Customary - Metric

Instructions

In a medium bowl, combine the finely crushed vanilla cookies and melted butter.
8 oz vanilla cookies, 6 tbsp unsalted butter
Press the mixture into mini tart tins and refrigerate for 20 minutes.
To make the filling, add the softened cream cheese to a large bowl and mix in all ingredients apart from the cream. Whip the cream in a separate bowl on medium speed until stiff peaks form and gently fold it in.
16 oz cream cheese, 3/4 cup powdered sugar, 1/2 tsp vanilla extract, 1 cup heavy cream
Pour the filling onto chilled cookie crusts. Chill for 3 hours.
To make the jelly, thoroughly mix hot water and gelatine in a small bowl. Let it cool down for 5 min and add the powdered sugar, rose water, and food coloring. Whisk and let it cool for 10 minutes. Pour the mixture slowly over cheesecake tarts and refrigerate for another hour.
1/2 cup hot water, 1 tbsp gelatine powder, 2 tbsp powdered sugar, 1 tsp rose water, 1 drop pink food coloring
Garnish with edible flowers or rose petals and serve cool.

Notes

If you're making these cheesecake tartlets in advance, store them in an airtight container in the fridge.

To soften the cream cheese, make sure it's at room temperature and whisk it with an electric mixer for about 30 seconds. You can also soften it in the microwave in short intervals. Make sure to keep them super short and remove the foil prior.

Storage: These tarts store well in an airtight container in the fridge for up to 3 days.

Nutrition