Photo by: Photo: Van Chaplin; Styling: Buffy Hargett

Cheesecake Tarts

  • Yield: Makes 6 servings


  • 1 none (8-oz.) package 1/3-less-fat cream cheese, softened
  • 1 none (8-oz.) package fat-free cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 none large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • none Vegetable cooking spray
  • 2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
  • 3 cups assorted fresh fruit
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 356none
  • Calories from fat: 0.0%
  • Fat: 12.1g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.3g
  • Carbohydrate: 49.5g
  • Fiber: 2.7g
  • Cholesterol: 101mg
  • Iron: 1.7mg
  • Sodium: 490mg
  • Calcium: 125mg

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Cheesecake Tarts Recipe