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Cheesecake is good, but Fruit Tart Cheesecakes take it to another level: Mini Cheesecake Bites topped with fresh berries and a lime glaze, just like a fruit tart…but cheesecake!
Mini Cheesecake Fruit Tarts
These cheesecakes have a fluffy vanilla flavor and they are the best size for a quick dessert after your meal. Mini cheesecakes can be made in so many different ways, but the fruit topping really pairs nicely with the recipe, and the lime glaze makes me think of mini fruit tarts!
I love to bring these to any outing or party because they are so easy to grab and go. The fruit doesn’t stick to the top of the cheesecakes–it is more of a topping so it’s easy to add. Use your favorite fruit to make the perfect dessert your guests will love.
Ingredients Needed
- Graham Cracker Crumbs: We’ll make a graham cracker crust to be the base of the cheesecakes.
- Cream Cheese: You’ll want this at room temperature for easier mixing – don’t use low fat.
- Sour Cream: Be sure that this is also room temperature, along with the Egg so that there are no lumps in your cheesecake.
- Fresh Lime Juice: For the glaze – fresh lime is best but you can use bottled lime juice if necessary.
- Fresh Berries for topping: I like raspberries, blueberries, blackberries, and/or sliced strawberries
How to make Mini Fruit Tarts
- Make the crust by stirring together graham cracker crumbs with brown sugar and melted butter. Press into a muffin pan lined with cupcake liners.
- Beat room temperature cream cheese until fluffy. Beat in sour cream, egg, sugar, and vanilla.
- Evenly divide cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. It will thicken as it cools.
- Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve.
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Expert Tips
- Cheesecakes will last up to 4 days in the refrigerator or can be frozen for up to one month, but once the fruit is on top of them eat within the day. Store loosely covered.
- This recipe calls for some room temperature ingredients – be sure to let your cream cheese, sour cream, and egg sit out for at least an hour. This is to avoid lumps in the cheesecakes.
- You can make them ahead of time, but only put the fruit on the cheesecakes day of serving to avoid the fruit going bad.
Mini Fruit Tart Cheesecakes Recipe
These mini fruit tart cheesecakes are filled with vanilla flavor and are the perfect end to any meal!
Recipe Video
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 4 hours 50 minutes
Ingredients
For the Crust:
- 1 ¼ cups (128g) Graham Cracker crumbs
- 3 tablespoons (36g) packed brown sugar
- 5 tablespoons (71g) unsalted butter , melted
For the Cheesecakes:
- 8 ounces (226g) cream cheese , room temperature
- ¼ cup (61g) sour cream , room temperature
- 1 large egg , room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla bean paste or regular vanilla extract
For the Topping:
- ¼ cup (60ml) fresh lime juice
- ¼ cup (50g) granulated sugar
- ¼ teaspoon cornstarch
- 2 cups fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)
Instructions
- Preheat oven to 350°F. Line 12 muffin cup holes with liners.
- Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner. (I find that using a small shot glass or similar object can help pack the crusts easily.)
- Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until (mostly) no lumps remain. You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks. (Room temperature ingredients are a must to avoid lumps, believe me!)
- Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
- Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. (The fruit is best added the same day as serving.) The fruit won’t stick to the cheesecake – it’s more of just a topping.
- Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.
Recipe Notes
You can find vanilla bean paste in most kitchen specialty stores (like Williams-Sonoma) or on Amazon. Feel free to substitute vanilla extract.
It’s very important your ingredients are room temperature to avoid lumps in the cheesecake. Allow cream cheese, sour cream, and egg to sit at room temperature at least one hour before starting.
Recipe Nutrition
Serving: 1cheesecake | Calories: 220kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 126mg | Potassium: 78mg | Fiber: 1g | Sugar: 17g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
These cheesecake tarts were delicious can you use the same recipe for a cake as well?
Your recipe is very flawed. The amount of unsalted butter is too much for the crust.
The cookie tarts use sugar cookie dough from the store. No butter…
Taste great but the proportions are off. I used 2 TBPs of Graham cracker mixture per muffin pocket which was on the low end of the recipe. There was only enough cheesecake filling for one large TBS each, so the finished product was 50/50 crust to filling. Just don’t expect a mini form of cheescake… its just something deliciously different.
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