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.

Recipe by MyRecipes May 2015

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Credit: Helen Dujardin; Styling: Kay Clarke

Recipe Summary test

prep:
20 mins
bake:
20 mins
chill:
2 hrs
total:
2 hrs 40 mins
Yield:
Yields 16 tartlets (serving size: 1 tartlet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Nutrition Facts

258 calories; fat 18g; saturated fat 9g; protein 4g; carbohydrates 23g; fiber 1g; cholesterol 81mg; sodium 232mg.
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