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Strawberry Cheesecake Tartlets

June 9, 2010

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.

Strawberry Cheesecake Tartlets

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

Strawberry Cheesecake Tartlets

Adapted from Nourish Network
Makes 6 4-inch individual tarts

Cheesecake Ingredients

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 egg
1/4 cup sugar

Topping Ingredients

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).

  1. June 9, 2010 9:23 am

    The tartlets look beautiful. The recipe seems easy, can’t wait to try it.

  2. June 9, 2010 11:31 am

    Those look delicious!

    • The Craving Chronicles permalink*
      June 10, 2010 8:38 am

      They taste delicious too :)

  3. June 9, 2010 5:12 pm

    I’m so glad you persevered! I’ve got Scottish genes too, and Highland ones at that, so I can relate to sinking teeth in and not letting go … hope to see you again on Nourish Network!

  4. June 9, 2010 8:46 pm

    I would have done the same thing! A girl after my own heart.

    These cheesecake tartlets look delicious. And the perfect size for a good healthy snack, don’tcha think?

    • The Craving Chronicles permalink*
      June 10, 2010 8:38 am

      “…a good healthy snack…” I like the way you think! LOL

  5. June 10, 2010 3:21 am

    Everything is always more fun when made mini! Your tartlettes look perfect, just like the ones I’m seeing here in Paris.

    • The Craving Chronicles permalink*
      June 10, 2010 8:39 am

      Wow, just like the ones in Paris! That is quite the compliment. Thank you!

  6. June 10, 2010 5:13 am

    what a gorgeous looking tart!

  7. June 10, 2010 8:36 am

    They look beautiful! I wonder if you could use small aluminum pie pans. I know they wouldn’t look as good, but I’m thinking of making them for a 4th of July barbecue, so they would be more practical. Thanks for sharing your recipe!

    • The Craving Chronicles permalink*
      June 10, 2010 8:41 am

      I’m sure that would work, Susan. In fact, at my grocery store I’ve seen tart sized aluminum pans with pre-made graham cracker crusts in the baking aisle, if you want to save yourself even more time! If you have a mini muffin tin, you could try this recipe for Bite-Sized Mini Cheesecakes too – I made it for 4th of July last year :)

  8. Jessica permalink
    June 10, 2010 12:40 pm

    Thank you for your “Scottish stubbornness” because its product is these delicious looking tarts that my eyes are now feasting on. Yum!

  9. June 11, 2010 7:15 pm

    This looks delicious, I will definitely have to try out this recipe soon!

  10. June 14, 2010 9:38 am

    I love the look of these! I need to get some mini tart pans ;)

  11. June 15, 2010 1:22 pm

    Simply beautiful! Strawberries are so photogenic :)

  12. June 24, 2010 10:36 am

    Such gorgeous tartlets! I’m starting to believe that fresh strawberry sauce should go on pretty much everything. ;-)

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