Photo: Helen Dujardin; Styling: Kay Clarke
Prep Time
20 Mins
Bake Time
20 Mins
Chill Time
2 Hours
Yield
Yields 16 tartlets (serving size: 1 tartlet)

Delicious things come in small packages. Serve Strawberry Cheesecake Tartlets at your next brunch or luncheon for an impressive, bite-sized dessert your guests will rave over for days.

How to Make It

Step 1

Prepare crust: Preheat oven to 325°F. Line 16 muffin cups with paper liners. In a small bowl, combine graham cracker crumbs, walnuts and sugar. Stir in butter. Press 1 Tbsp. of crumb mixture evenly into bottom of each muffin cup. Bake until crust is set, about 6 minutes. Cool completely in pans on a wire rack.

Step 2

Make cheesecake filling: In a food processor, combine all ingredients and process until smooth, about 30 seconds. Pour 6 Tbsp. of batter into each muffin cup. Bake until filling is just set in center, about 15 minutes. Let cool on a wire rack, then refrigerate until fully chilled, at least 2 hours.

Step 3

Make strawberry topping: In a medium bowl, toss strawberries with sugar, maple syrup and salt. Let stand for 10 minutes, tossing occasionally.

Step 4

Unmold cheesecakes (or leave in liners) and spoon topping evenly over each just before serving. Garnish with mint leaves, if desired.

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