These Mini Cheesecake Tarts are an irresistible marriage of crisp, buttery tart shells and a luxuriously smooth cheesecake filling. Perfectly portioned in a 5.5 cm × 4.5 cm muffin tin, they’re ideal for parties, afternoon tea, or an elegant dessert platter. With a sturdy cake-flour crust and a creamy filling enriched by cream cheese, whipping cream, and a hint of lemon and vanilla, each bite delivers rich flavor balanced by a delicate sweetness. Though they look bakery-pro, you’ll find they’re surprisingly straightforward to make at home.
Cooking Time
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Preparation & Dough Rest: 45 minutes (including chilling)
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Shell Par-Bake: 8–9 minutes
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Filling & Bake: 8–9 minutes at 240 °C, plus 4–5 minutes resting with oven off
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Total Time: ~1 hour 10 minutes
Ingredients
Tart Dough (makes 12 shells):
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230 g cake flour
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15 g granulated sugar
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2.5 g salt
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135 g unsalted butter, cold and cubed
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50 g ice-cold water
Cheesecake Filling:
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400 g Philadelphia cream cheese, room temperature
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20 g cornstarch
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130 g granulated sugar
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140 g egg (approximately 3 large eggs, beaten)
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8 g fresh lemon juice (about 1 tsp)
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6 g vanilla extract (about 1 tsp)
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215 g whipping cream, cold
Step-by-Step Cooking Directions
1. Prepare the Tart Dough
In a bowl, whisk 230 g cake flour, 15 g sugar, and 2.5 g salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Drizzle in the 50 g ice water, stirring until the dough just comes together. Avoid overmixing.
Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to firm up the butter and rest the gluten.
2. Shape & Par-Bake Shells
Preheat oven to 250 °C (482 °F) for at least 20 minutes with racks positioned in the upper third. Roll the chilled dough on a lightly floured surface to 3 mm thickness. Cut 12 rounds slightly larger than your 5.5 cm tin cavities. Gently press each round into the tin, trimming any excess flush with the rim. Dock bases lightly with a fork to prevent puffing.
Line each shell with a small parchment round and fill with baking beads or rice. Bake at 240 °C for 8–9 minutes until the edges just begin to color. Turn off the oven, leave shells inside for 4–5 minutes, then remove beads and parchment. Return empty shells to the oven off (door closed) for another 2 minutes to dry out the base. Cool completely on a rack.
3. Make the Cheesecake Filling
In a mixing bowl, beat 400 g cream cheese until smooth and free of lumps. Add 130 g sugar and 20 g cornstarch; beat until creamy. Gradually pour in the beaten 140 g egg, mixing lightly to combine. Stir in 8 g lemon juice and 6 g vanilla extract. In a separate bowl, whip the 215 g cold whipping cream to soft peaks, then fold gently into the cream cheese mixture.
4. Fill & Bake Tarts
Preheat oven again to 240 °C. Spoon the cheesecake filling into each cooled shell, filling nearly to the top. Bake for 8–9 minutes at 240 °C until the filling is just set at the edges but still slightly jiggly in the center. Turn off the oven and leave the tarts inside, with the door closed, for 4–5 minutes to finish setting gently. Remove and cool on a wire rack.
5. Chill & Serve
Once cooled to room temperature, chill the tarts in the refrigerator for at least 1 hour to firm up the filling. Serve chilled or at cool room temperature.
Nutritional Information (per tart)
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Calories: ~220 kcal
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Protein: 3 g
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Carbohydrates: 16 g
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Fat: 16 g
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Saturated Fat: 9 g
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Sugar: 6 g
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Sodium: 80 mg
The Origins and Popularity of the Recipe
Mini tartlets trace back to French pâtisserie traditions, where bite-sized pastries showcased precise technique and fine ingredients. Cheesecake itself has ancient roots, evolving from a simple Greek cheese-and-honey cake into modern cream-cheese versions in 19th-century America. Combining these classics into individual cheesecake tarts has become popular for the perfect portable dessert at events and cafes worldwide.
Reasons Why You’ll Love This Recipe
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Perfect Portions: Individually sized for easy serving
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Elegant Presentation: Beautiful as dessert or teatime treat
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Balanced Texture: Crisp shell meets silky filling
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Flavor Contrast: Tangy lemon and vanilla in a rich cheese base
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Make-Ahead Friendly: Shells can be prepared in advance
Health Benefits
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Protein from Eggs & Cream Cheese for muscle repair.
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Calcium from Dairy supports bone health.
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Portion Control helps moderation.
Serving Suggestions
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Top with fresh berries (strawberries, blueberries) for color and acidity.
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Dust with cocoa or cinnamon for extra warmth.
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Serve alongside a dollop of whipped cream or yogurt.
Common Mistakes to Avoid
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Overworking Dough: Results in tough, shrunken shells. Keep mixing minimal.
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Skipping Docking: Leads to puffy bases. Always prick with a fork.
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Overbaking Filling: Causes cracks; look for slight jiggle in centers.
Pairing Recommendations
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Drinks: Espresso or cappuccino for contrast; Moscato d’Asti for sweetness.
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Sides: A small fruit salad or citrus compote enhances the lemon notes.
Cooking Tips
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Chill Dough Well: Ensures flaky shells with clear edges.
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Use Cold Whipping Cream: Whips more easily to soft peaks.
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Oven Temperature: A hot oven sets filling quickly, avoiding cracks.
Similar Recipes to Try
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Mini Fruit Tartlets with pastry cream and fresh fruit
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Lemon Curd Tartlets with a custard-like center
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Chocolate Ganache Tarts in the same buttery shells
Variations to Try
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Berry Cheesecake Tarts: Fold in pureed berries to the filling.
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Matcha Tarts: Add 1–2 tsp matcha powder to the filling for green tea flavor.
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Nutty Crust: Replace 30 g flour with finely ground almonds for almond crust.
Ingredient Spotlight: Cake Flour
Cake flour has lower protein than all-purpose flour, yielding a more tender, delicate crust. It produces a fine, crisp shell that complements the creamy filling.
Conclusion
These Mini Cheesecake Tarts are a delightful fusion of buttery pastry and creamy cheesecake. Their elegant appearance and perfect size make them ideal for entertaining, gifting, or any time you crave a special homemade treat. With simple ingredients and clear steps, you’ll master these tartlets and impress every guest.
10 Comprehensive FAQ Section
1. Can I use all-purpose flour instead of cake flour?
Yes, but the crust may be slightly firmer. For best results, substitute 25 g of AP flour with cornstarch to mimic cake flour texture.
2. How far ahead can I make the shells?
You can par-bake and store shells at room temperature for up to 2 days, covered.
3. Can I freeze these tarts?
Yes—freeze baked tarts (without decoration) in an airtight container for up to 1 month. Thaw in the refrigerator.
4. Why did my shells shrink?
Overmixing the dough or not chilling it long enough can cause shrinkage. Keep butter cold and dough rested.
5. My filling cracked—what happened?
Overbaking or rapid cooling causes cracks. Remove from oven while slightly wobbly and allow gentle cooling in the turned-off oven.
6. Can I make larger tarts?
Yes—adjust baking time to 10–12 minutes at 240 °C and resting time accordingly.
7. What’s an alternative to whipping cream?
Use full-fat Greek yogurt, but filling will be less airy.
8. How do I prevent soggy bottoms?
Ensure shells are fully par-baked and dried before filling.
9. Can I flavor the filling differently?
Yes—add almond extract, citrus zest, or swirl in jam before baking.
10. Why use cornstarch in cheesecake filling?
Cornstarch stabilizes the filling, preventing weeping and giving a smooth, firm texture.