Strawberry Cheesecake Tartlets
You should know something about me. Once I get my mind set on something, there’s no going back. I have a teeny bit of Scottish heritage in my genes and I think it all manifested as stubbornness.
Remember when I said a few weeks ago that I really wanted to make these cute cheesecake tartlets, but my plans were foiled by the lack of proper pans? If you thought that would be the end of it, you don’t know me. I immediately ordered some tartlet pans online and when they showed up, I started baking.
These beautiful little tarts were definitely worth the wait. They came together much faster than I expected and they have all the flavor you would expect from a big cheesecake. The cheesecake itself is smooth with a tart hint of lemon, which pairs perfectly with the sweet strawberry glaze and fresh strawberries. Aren’t they cute and impressive looking? These strawberry cheesecake tartlets would be a great make-ahead dessert for any special occasion or gathering!
Strawberry Cheesecake Tartlets
Adapted from Nourish Network
Makes 6 4-inch individual tarts
1 1/2 cups graham-cracker crumbs (or about 9 graham crackers)
4 tablespoons butter, melted
1/2 cup reduced fat sour cream
8 ounces 1/3 less fat cream cheese, softened
2 teaspoons freshly grated lemon zest
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/4 cup sugar
6 ounces (about 1 cup) fresh strawberries,pureed
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 lb fresh strawberries, thinly sliced
Preheat oven to 350°F. Set 6 4-inch tart pans with removable bottoms on a baking sheet. If your tart pans aren’t non-stick, give them a spritz of cooking spray.
If using whole graham crackers, break them up into large chunks and place them in a food processor. Pulse until you have uniform crumbs. Add melted better to the food processor and pulse a few more times until the texture resembles wet sand.
Spoon about 1/4 cup of the graham cracker crumbs into each tart pan, and using your fingers or the back of a measuring cup, press into the bottom and up the sides of each tart pan.
In a large bowl of an electric mixer or in the food processor, combine sour cream, cream cheese, lemon zest, lemon juice, vanilla extract, egg, and sugar. Beat on medium high speed (or pulse) until the mixture is smooth. Divide the batter evenly among the prepared tart pans.
Bake at 350°F for 15-20 minutes, or until the edges are firm and the centers are still slightly jiggly. Cool to room temperature on a wire rack.
To make the topping, puree 6 ounces (about 1 cup) of fresh strawberries in a food processor. Combine with sugar, cornstarch and lemon juice in a small sauce pan and bring to a boil over medium heat, stirring frequently. Cook another 1-2 minutes, or until thick. Remove from heat and cool to room temperature.
(At this point, you can refrigerate the baked tarts, covered, and the strawberry glaze in an air tight container until ready to serve, up to 1 day. The tartlets are best if allowed to sit at room temperature for about 30 minutes before eating.)
To assemble the tartlets, spread on a spoonful of strawberry glaze over the top, then layer with thinly sliced strawberries. Garnish with a spring of mint (optional).