Description

These mini Cheesecake Tarts feature a creamy, smooth filling with a crispy base, perfect for parties or a sweet treat. Made with simple pantry ingredients and fresh cream cheese, they are elegant yet easy to prepare. Choose between a quick Nilla Wafer crust or a graham cracker crumb crust for added texture and flavor. Once baked, chill and top with your favorite berries, whipped cream, or sauces for a delightful dessert to create lasting memories.

Ingredients

Scale

Crust Options

Single Nilla Wafers (for simple crust)
1 cup graham cracker crumbs
3 tablespoons melted butter
1/2 teaspoon cinnamon

Cheesecake Filling

2 cups (16 oz) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
2 tablespoons lemon juice
1/4 cup all-purpose flour

Optional Toppings

Canned pie filling (cherry, blueberry, etc.)
Mixed fresh berries
Whipped cream
Chocolate sauce or caramel sauce
Lemon curd

Instructions

Prepare Muffin Tin: Line a muffin tin with cupcake liners ensuring they fit snugly, which will hold the tarts during baking and make removal easier.
Make the Crust: Choose your base: place one Nilla Wafer at the bottom of each liner for a quick crust, or mix graham cracker crumbs with melted butter and cinnamon until evenly combined. Press this mixture firmly into the bottom of each liner to form a compact crust layer.
Mix Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and blend well. Add eggs one at a time, mixing until combined after each addition. Stir in vanilla extract and lemon juice for flavor, then fold in flour to slightly thicken the batter, ensuring a rich filling.
Fill Tarts: Spoon the cream cheese mixture evenly over each prepared crust, filling nearly to the top of the liners. This ensures a generous, creamy cheesecake portion in each tart.
Bake: Preheat your oven to 325°F (163°C). Place the muffin tin in the center rack and bake for 20–25 minutes. The tarts are done when the centers are just set but still slightly jiggle, preventing overbaking and cracking.
Cool and Chill: Remove the tarts from the oven and allow them to cool to room temperature. Transfer the cooled tarts to the refrigerator and chill for at least 2 hours to fully set and enhance texture.
Add Toppings: Just before serving, decorate the tarts with your choice of canned pie fillings, fresh berries, whipped cream, chocolate or caramel sauce, or lemon curd to customize flavor and presentation.

Notes

Use cream cheese and eggs at room temperature to avoid lumps and ensure smooth filling.
Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
Place muffin tin in the middle of a preheated oven for even baking and to prevent edges from burning.
Make a small dent in the center of the filling before baking if you plan to add toppings afterward to help them stay in place.
Store leftover tarts in an airtight container in the refrigerator for up to 5 days, adding fresh toppings when ready to serve.
These tarts can be made a day ahead to save time and improve flavor as chilling enhances texture.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini cheesecake tarts, cheesecake tart recipe, no crack cheesecake, graham cracker crust, Nilla wafer crust, easy cheesecake, party desserts, creamy cheesecake tarts