These Crispy Crust Baked Cheesecake Tarts are an exquisite individual dessert, combining the creamy indulgence of a classic cheesecake with the delightful convenience and satisfying texture of a crisp, golden tart shell. Each miniature tart offers a perfect balance: a tender, buttery pastry crust that bakes to a beautiful golden brown, providing a wonderful textural contrast to the smooth, rich, and slightly tangy cheesecake filling within. The top of the filling bakes to a lovely caramelized hue, sometimes with slight browning or speckles, hinting at the custardy perfection inside. These tarts are reminiscent of Portuguese egg tarts (Pastéis de Nata) in their visual appeal and the delightful interplay of crust and creamy filling, but with the distinct, beloved flavor profile of a cheesecake.
What makes these Crispy Crust Baked Cheesecake Tarts truly special is their individual portioning, making them elegant and easy to serve for any occasion, from casual gatherings to more formal dessert spreads. The process involves creating a simple pastry crust or using ready-made tart shells, then filling them with a luscious, easily mixable cheesecake batter before baking to perfection. The high heat often used helps achieve that desirable golden-brown top and crispy crust. They are utterly satisfying without being overly heavy, delivering a concentrated burst of creamy, sweet, and tangy flavors in every bite. The aroma of baking pastry and vanilla-laced cheesecake filling permeating your kitchen is simply intoxicating, promising a delightful treat. They are fantastic served warm, allowing the filling to be extra gooey, or chilled, where the filling becomes firmer and more akin to a traditional cheesecake slice. Their charming size and irresistible combination of textures make them a consistent crowd-pleaser and a perfect alternative to a large cheesecake, offering individual elegance and supreme deliciousness.
Ingredients:
For the Crispy Tart Shells (or use store-bought mini tart shells/puff pastry shells):
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 113g) unsalted butter, very cold and cubed
- 1/4 cup ice water (or a little more, as needed)
For the Creamy Cheesecake Filling:
- 8 ounces (1 block) full-fat cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature (for extra richness)
- 1/4 cup heavy cream or sour cream, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment:
- 12-cup standard muffin tin or a specific tart pan with 12 small molds
- Piping bag (optional, for neat filling as shown in image)
Instructions:
- Prepare the Tart Shells (if making from scratch):
- In a large bowl, whisk together the all-purpose flour and salt.
- Cut in the very cold cubed butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Gather the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cookie cutter slightly larger than your muffin tin openings (or tart molds), cut out circles. Gently press each circle into the prepared muffin tin cups, shaping them to form mini tart shells. Trim any excess dough. Prick the bottoms with a fork. You can also blind bake them for 10 minutes at 375°F (190°C) for extra crispness, then let cool.
- If using store-bought shells, follow package directions for any pre-baking.
- Prepare the Cheesecake Filling:
- In a medium mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened cream cheese on medium speed until it is completely smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
- Add the granulated sugar to the cream cheese and beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
- Add the large egg and egg yolk one at a time, beating just until incorporated after each addition. Do not overbeat once eggs are added, as this can incorporate too much air and lead to cracks.
- Stir in the heavy cream or sour cream, vanilla extract, and pinch of salt. Mix until the filling is smooth and uniform.
- Fill the Tart Shells:
- Preheat your oven to 375°F (190°C).
- If using a piping bag (as shown in the image), transfer the cheesecake filling into it. This allows for neat and even distribution. Alternatively, you can carefully spoon the filling into each tart shell.
- Fill each prepared tart shell with the cheesecake filling, filling them almost to the top (about 3/4 full).
- Bake the Cheesecake Tarts:
- Carefully transfer the muffin tin (or tart pan) to the preheated oven.
- Bake for 18-25 minutes, or until the edges of the crust are golden brown, the cheesecake filling is set but still has a slight jiggle in the very center, and the tops of the cheesecake are beautifully golden brown, possibly with some caramelized spots, as seen in the image.
- Note: Overbaking can cause cracks or a dry texture. Keep an eye on them.
- Cool and Chill:
- Remove the pan from the oven and let the tarts cool completely in the muffin tin on a wire rack. As they cool, the centers will firm up.
- Once completely cool, carefully remove the cheesecake tarts from the muffin tin.
- For best texture and flavor, it is recommended to chill the tarts in the refrigerator for at least 1-2 hours before serving. This allows the flavors to meld and the filling to fully set.
- Serve:
- Serve the Crispy Crust Baked Cheesecake Tarts chilled or at room temperature.
- You can garnish them with a light dusting of powdered sugar, fresh berries, a dollop of whipped cream, or a drizzle of caramel sauce, if desired.
- Store any leftover tarts in an airtight container in the refrigerator for up to 3-4 days.
Enjoy these delightful individual cheesecake treats!