Description
Delightful mini tarts featuring creamy cheesecake and a tart cranberry topping, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/4 cup sugar (for cranberry sauce)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs, 1/2 cup of sugar, and melted butter. Press firmly into mini tart pans.
- In a separate bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well.
- Pour the cream cheese mixture into the crusts. Bake for 20-25 minutes or until set.
- For the cranberry sauce, cook cranberries, 1/4 cup water, and 1/4 cup sugar in a saucepan until berries burst.
- Allow the cranberry sauce to cool before spreading it over the cheesecake before serving.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg