I love this recipe. I've been making this for over a year now and they taste like miniature cheesecakes. I omitted the zest of orange and used strawberries instead of raspberries. Yum!
Mini Raspberry Tarts
John Kernick
Yield: Makes 32 tarts (serving size: 1 tart)
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 85
- Fat: 4g
- Saturated fat: 1g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.0g
- Protein: 1g
- Carbohydrate: 11g
- Fiber: 0.0g
- Cholesterol: 8mg
- Iron: 0.0mg
- Sodium: 95mg
- Calcium: 23mg
Ingredients
- 1 (16.5-ounce) package refrigerated sugar cookie dough
- 1 (8-ounce) package 1/3-less fat block-style cream cheese
- 1/4 cup sugar
- Zest of 1 orange
- 1/2 teaspoon vanilla extract
- 32 fresh raspberries
Preparation
- Preheat oven to 350°. Coat a mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 32 pieces. Coat hands in flour, and roll pieces into balls. Press each ball into tin, forming dough up and around into the shape of a tart. Bake for 11–12 minutes or until golden. Let cool 10 minutes in pan. Remove tarts, and cool completely on a wire rack. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. Spoon cream cheese mixture into each tart. Top each with a fresh raspberry. Chill until ready to serve.
Mini Raspberry Tarts Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Bake
- OCCASION: Christmas
- PUBLICATION: Health
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