Description
Delightful mini tarts combining creamy cheesecake and tart cranberry sweetness, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Cranberry sauce, for topping
- Fresh cranberries, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl, mixing until evenly coated.
- Press the graham cracker mixture into the bottom of mini muffin tins to form crusts. Bake for 5-7 minutes until set.
- In another bowl, beat together softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Spoon the cream cheese mixture into each crust about 2/3 full. Top with cranberry sauce and swirl slightly.
- Bake for 15-20 minutes until filling is set but slightly jiggly. Let cool completely before removing from tins.
Notes
Store leftover tarts in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 190
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg