Cheesecake Tarts

Cheesecake TartsRecipe
Photo: Van Chaplin; Styling: Buffy Hargett

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Bake: 20 Minutes
Cool: 30 Minutes

Nutritional 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


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


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.