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Cheesecake Tarts

Photo: Van Chaplin; Styling: Buffy Hargett
Prep time 30 mins
Bake time 20 mins
Cool time 30 mins
Yield Makes 6 servings


  • 1 (8-oz.) package 1/3-less-fat cream cheese, softened
  • 1 (8-oz.) package fat-free cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Vegetable cooking spray
  • 2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
  • 3 cups assorted fresh fruit
  • Garnish: fresh mint sprigs

Nutrition Information

  • calories 356
  • caloriesfromfat 0.0 %
  • fat 12.1 g
  • satfat 6.6 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 13.3 g
  • carbohydrate 49.5 g
  • fiber 2.7 g
  • cholesterol 101 mg
  • iron 1.7 mg
  • sodium 490 mg
  • calcium 125 mg

How to Make It

  1. Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well. Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.

  2. Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans. (Let excess crumbs remain, evenly covering bottom of each tart pan.) Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.

  3. Bake at 350° for 18 to 20 minutes or until set. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.) Divide fruit evenly, and arrange decoratively over each cheesecake. Garnish, if desired.