Mini Cheesecake Tarts
Looking for the perfect bite-sized dessert to serve at your next holiday party or gathering with friends? I’ve got you covered! Cheesecake has always been a favorite of mine so anytime I have a chance to serve it, you better believe I do. Taking a traditional classic like cheesecake and turning it into tiny tarts is quite possibly the best idea ever.
This recipe for vegan mini cheesecake tarts gives you just the right amount of sweetness and crunch in every single bite. Whenever I serve these to our guests, they become a conversation starter. The creamy cheesecake filling plus the soft yet crunchy crust is the perfect combination that everyone is looking for in a bite of cheesecake.
If you’ve never made cheesecake tarts before, don’t worry because this recipe is as simple as it gets. I don’t know about you, but whenever I’m hosting a party, I’m searching for those quick and easy, no-fuss recipes that will make my life much simpler and allow me to focus on actually enjoying my guests. This is one of those recipes. No baking is required and I can make as many mini cheesecake tarts as I want ahead of time. Only five ingredients are required so creating this dish doesn’t break the bank either.
Let’s dive into the recipe. The first thing that you’ll want to do is grab all of the ingredients from your local grocery store. If you cook or bake quite often you might already have all of these ingredients on hand.
The cookies are totally optional for this recipe, but I love the extra flavor they give the cheesecake tarts. If you’re trying to avoid the extra sugar, fruits or coconut flakes are a great alternative option. If nut allergies aren’t an issue, you could top these tarts with roasted pecans or walnuts.
This recipe makes about a dozen mini tarts. If you’re using larger tart dishes or want to make more, adjust your recipe accordingly.
Mini Cheesecake Tarts
Ingredients
Pre-made mini graham cracker crusts (I use Nabisco Original Grahams and vegan butter to make this)
2/3 cup sugar
8oz vegan cream cheese (softened - Miyoko’s or Violife are my favorites to use)
1/2 cup vegan heavy whipping cream (Silk is the brand I’ve used. I haven’t found another great alternative other than making it from scratch)
1/4 tsp vanilla extract
Instructions
Combine sugar and cream cheese until smooth.
In a separate bowl, combine heavy whipping cream and vanilla until a soft peak forms.
Combine all ingredients by mixing together.
Transfer filling into individual crusts.
Cool for at least 2 hours.
Before serving, top with coconut flakes, fruits, or vegan samoa cookies as pictured. I used this recipe for the cookies.
Serve and enjoy.
