Mini Fruit Tart Cheesecakes

I love cheesecake in any and all forms, but I especially love mini cheesecakes. Mini everything is better, don’t you think?

These Mini Fruit Tart Cheesecakes are made perfectly using PHILADELPHIA cream cheese, and they’re the perfect end to any special meal. (Or a random Monday lunch. Cheesecake is good anytime!)

These Mini Fruit Tart Cheesecakes are the perfect to end any meal!

I think I could live on cheesecake, especially these fruit tart cheesecakes. I mean, they have almost all the food groups:

Dairy, from the cream cheese.

Protein, from the cream cheese.

Fiber and wheat, from the graham crackers.

Fruit, from the topping.

Cheesecake is, like, the perfect dessert. How many other desserts can tout that many food groups all in one small little package?

These Mini Fruit Tart Cheesecakes are the perfect to end any meal!

Now, as much as I’d like to eat nothing but cheesecake forever and ever, I know I need to eat real food too. (Boo!) But, thankfully, cheesecake makes a great dessert. And these fruit tart cheesecakes make a great showpiece for any dessert, any time. Say…for Easter. It’s this weekend, y’all.

{Um, how did that happen? A few weeks ago we were all complaining about how far away Easter was. Now it’s here???!!!}

If you’re planning a brunch or a dinner for Easter, these cheesecakes are the perfect dessert to serve. Lunchtime or dinnertime, you have to have dessert, right? No matter what you’re serving, these cheesecakes are the perfect compliment. The fresh fruit topping is a light and perfect way to end any meal.

When you’re making cheesecake, it’s important to use the best ingredients. I love using PHILADELPHIA cream cheese, because it’s the best.

Fruit Tart Cheesecakes (6 of 6)

PHILADELPHIA uses fresh local milk and real cream to make their cream cheese. It’s made without preservatives, and it’s farm to fridge in just 6 days. They make sure to use real ingredients instead of a bunch you can’t pronounce, so you know what you’re getting.

There are many times when I say generic doesn’t matter when it comes to ingredients, but cream cheese is one of the things I recommend using name brand. I grew up on PHILADELPHIA, and it’s the product I love to use most! (Which is why I’m so excited to be one of their brand ambassadors this year. You should be excited too – more cheesecake recipes!)

One tip for making perfect cheesecakes (mini or regular sized): make sure all your ingredients are room temperature. That’s imperative for avoiding lumps. Take your cream cheese, your sour cream, and your eggs out of the refrigerator well ahead of time, especially if you’re using a hand mixer. I love using my stand mixer because it’s best for getting out lumps, but a hand mixer works too, as long as everything is room temperature.

I especially love how pretty these cheesecakes are.

These Mini Fruit Tart Cheesecakes are the perfect to end any meal!

Seriously, I don’t think I can wait until Easter. I need one for lunch. Or maybe two…

Did you make this recipe?

Mini Fruit Tart Cheesecakes

These mini fruit tart cheesecakes are filled with vanilla flavor and are the perfect end to any meal!


For the Crust:

  • 1 1/4 cups Graham Cracker crumbs

  • 3 tablespoons packed brown sugar

  • 5 tablespoons unsalted butter, melted

For the Cheesecakes:

  • 8 ounces PHILADELPHIA cream cheese, softened

  • 1/4 cup sour cream, room temperature

  • 1 egg, room temperature

  • 1/4 cup sugar

  • 1 teaspoon vanilla bean paste (or regular vanilla extract)

For the Topping:

  • 1/4 cup fresh lime juice

  • 1/4 cup granulated sugar

  • 1/4 teaspoon cornstarch

  • 2 cups fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)


  1. Preheat oven to 350°F. Line 12 muffin cup holes with liners.

  2. 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.)

  3. 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!)

  4. 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.

  5. 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.

  6. 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.

  7. 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.


You can find vanilla bean paste in most kitchen specialty stores (like Williams-Sonoma) or on Amazon.

Recipe © Crazy for Crust. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Connect with PHILADELPHIA Cream Cheese:
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Other cheesecakes I love:

Cookies & Mint Chip Cheesecake

Cookies and Mint Chip Cheesecake (14 of 17)w

Banana Cheesecake Bars

Banana Cheesecake Bars (2 of 5)w

Peanut Butter Cheesecake Cookie Bars

Peanut Butter Cookie Cheesecake Bars 4 words

What’s your favorite cheesecake?

I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments. Read my disclosure page for more information.

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  1. I’ve thought about petitioning to have Cheesecake added to the food pyramid as it’s own food group…nothing would make me happier as I am kind of (a lot) obsessed with it! These mini fruit tart cheesecakes are so cute! And, because they’re mini, I can eat 10. RIght? Right. *shifty eyes*

  2. Little tarts looks so cute!

  3. These cheesecakes look absolutely delicious! They would be perfect for anything:) thanks for sharing.

  4. You definitely have all the food groups represented here! No wonder I am craving these cute little treats for breakfast.

  5. I totally agree! Mini is better for sure 🙂 I love all the fresh fruit – these are very, very pretty! Pinned 🙂

  6. These are adorable! I love mini desserts!!

  7. Cheesecake is my absolute fave, and these looks adorable and delicious!

  8. All the major food needs in one recipe. I knew cheesecake was special! The fresh fruit is gorgeous and I just can’t say no to litle mini cups. 🙂

  9. Mini is better. Those berries look ginormous though. I love it. This screams Spring and all the good things that come along with warmer temperatures.

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  11. I’m good with living on nothing but cheesecake! These are so cute and perfect for spring and Easter!!!! Gorgeous photos girl!!!

  12. Well how cute are these! And love that they’re mini. Single-serving. Amen 🙂

  13. Adorable! I could live on cheesecake too!

  14. So pretty, love the whole berries on top, and isn’t it nice to have your own dessert at a table full of people?

  15. Two things immediately came to mind… (1) Mini is always better! It means I can eat more, or try one of everything. And it’s the perfect size for vertically-challenged people like me! 😉 (2) I ate cheesecake for lunch today. No joke. It was a failed attempt, but it was definitely packed with protein from Greek yogurt. And by your definition of cheesecake — dairy, protein, fiber, and fruit — it’s basically health food! Hooray! We aren’t actually celebrating Easter as a family this year (Mom has to go on travel, boo!), but if we were, I know these would definitely find their way onto the menu. My family loves cheesecake, especially mini ones (portion control for my parents on diets!) and ones with fresh fruit. Perfect!

  16. These look incredible! I just made a mini no-bake cheesecake to post later this week, and your baked ones are making me drool!! <3

  17. I have an obsession for mini ANYTHING! And these cheesecakes are no exception. They look delicious!

  18. These mini-cheesecakes look so delightful. I could use one – or three, or more – of these.

  19. These are beautiful Dorothy! Yum! I see what you mean about similar to my cookie cups, but definitely still different. 🙂 Seriously great photos!

  20. These are definitely happening in my kitchen this weekend for Easter dinner.
    Two questions:
    Are these made with regular sized muffin cups?
    Do you think the recipe would double well?

  21. These mini cheesecakes are looking amazing.. I really love cheesecake and make it pretty often but I didn’t take the time to make mini cheesecakes. Maybe I will make these for Easter. 🙂

  22. Mini tart cheesecakes look so delicious!!

  23. Mini cheesecake are so much better for my thighs that slices of cheesecake. But OMG I love them.

  24. I cannot resist fruit tarts or cheesecake!! I want the whole batch!!

  25. All the food groups in one mini treat?! How can you beat that! Very clever making these in muffin liners, it makes them really look like tarts. 😀

  26. I love cheesecake too… Delicious!

  27. You are right as always…mini desserts ARE better! These cheesecakes look fabulous! The perfect size to eat several (oops, meant to type “one”) for dessert!!

  28. These are so lovely Dorothy! Pinning to try soon!

  29. These are just gorgeous Dorothy!! And I’m with you: I could LIVE on cream cheese!! (Philadelphia brand of course!! 🙂

  30. So pretty with the fresh fruit. Mini is best because then I can eat 3 or 4, or so I tell myself!
    Have a beautiful day Dorothy!

  31. These little cheese cakes make me think of summer with their fruity deliciousness! Though they would be an easy to serve dessert any time of year, their red, white, and blue makes me think of patriotic holiday food. Memorial Day is around the corner and is usually the opening of grilling season for us. A tray of these cheesecakes will be the perfect holiday dessert. thanks, Dorothy!

  32. These are so pretty and colorful! My husband is crazy for cheesecake and I know he would love these!

  33. hihi!
    your tart cheesecakes look so delicious! i just can’t wait to try them =]]]
    i just wonder… is it fine to substitute the Graham crackers with digestive biscuit? if yes, then how much butter and sugar shall i use for the crust?

    • You can substitute any cookie you like. I’m not sure what the ratios would be for that sort of cookie as I’m not sure of the sugar/fat content. If it’s sweeter than a graham cracker, you can lower the amount of sugar, or add more as needed. As for butter, are they about the same dryness? If the biscuit has a higher fat content than a graham cracker, you can start with a little less butter and add more as needed. You want the mixture to be able to stick together when you press it between your fingers, but it shouldn’t be greasy.

  34. These are so so pretty – mini treats all the way since they are so adorable and way more fun to eat 🙂 I could definitely live on these and since there’s fresh fruit that means it’s healthy and I could eat more right?;)

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  38. I made these tonight and after I took them out of the oven, the cheesecake part puffed up like a cupcake and the crust did not look like yours at all. Everything was room temp.  To make the butter melted, I melted it in the microwave for about 30-40secs. I used the same ingredients that you did. What could I have done wrong? :/

    • Mine puff up slightly when cooking, then “fall” a little as they cool to room temperature and are chilled overnight. How did the crust look? Was it thinner? Different brands of graham crackers will yield different color variations as well! How were they once they chilled overnight?

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  43. I can’t wait to make these. But I have one question. When do you take the liners off? Before or after serving. Thanks!

    • You can do it either way, but taking them off before serving makes for prettier presentation! Really, the only reason I use the liners is for easy removal from the pan!

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  46. Is the garnish necessary? Fresh berries are very expensive where I am!

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  48. Can I substitute Keebler Mini Graham Cracker Ready Crust?

    • I’ve never baked in those ready crusts. Check the back of the package, I’m sure it will work okay. The cheesecake will be more like a pie instead of the way they look in the pictures. In a pinch you can also use a cookie instead of graham cracker crumbs (like a golden oreo, etc) – just put it in the bottom of the muffin cup instead of pressing the crust in. (I have a mini pumpkin cheesecake with an Oreo bottom like that on this site if you want to see!)

  49. These look incredible… I can’t wait to make them! I’m planning on adding a whole vanilla bean to the batter to amp up the vanilla flavor.
    Are there any substitutes for the sour cream?

  50. Do you by chance have a recipe for mini fruit tarts?  I plan on making the cheesecakes as we’ll and I was just wondering. 

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  53. Very good recipe I’ve made these twice now and tonight I’m going to make them again 🙂 they are a hit with my husband!

  54. Want to attempt making these mini cheesecakes for my son’s birthday. Just wondering, how did you manage to get the cheesecakes out of the muffin pan without breaking?

  55. Could you make the topping syrup (evening) and leave it overnight to put it on the cheesecake and fruit in the morning?  

  56. I have made your mini fruit tart cheesecakes in the past and they were a huge hit. I want to make them tonight for a get together and have been in a panic because I couldn’t find the recipe!! So excited to show these off!!

  57. I don’t want to use a cupcake liner. Will they come out of the pan if I don’t? They would look so pretty without them.

  58. I made some this evening and turned out perfect! I set my oven at 325 ’cause it gets too hot, and baked it for 18 minutes. YUUUUUMMM! Thank you for the recipe!

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