Mini Strawberry Cheesecake Tarts
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From eating_with_sandy
These mini strawberry cheesecake tarts, featuring Cascadian Farm Frozen Strawberries, are not only pretty but easy to make! The blend of buttery, flaky puff pastry and strawberries makes them the perfect treat for any occasion.
Recipe Description
These mini tarts combine the buttery, flakiness of puff pastry with a creamy cheesecake filling and a vibrant strawberry topping. They are a perfect balance of flavors and textures, making them a delightful dessert for any gathering. Serve these tarts as a sweet ending to a meal, or as a treat with afternoon tea.
- Recipe Card
Recipe Card
For the Shells
ingredients
- 4 sheets of puff pastry, thawed
- Powdered sugar, for dusting
For the Strawberry Topping
ingredients
- 1 pound (16 ounces) Cascadian Farm Frozen Strawberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 3 tablespoons warm water
- 1 teaspoon vanilla extract
For the Cheesecake Filling
ingredients
- 8 ounces (1 block) cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 cup sour cream
- 1 cup heavy cream
To prepare the shells
Method
Step 1
Preheat the oven to 400℉.
Step 2
Unfold one puff pastry sheet onto a lightly floured surface. Using a 3-inch flower cookie cutter, cut out eight flowers from the pastry sheet. Repeat with the remaining puff pastry sheets.
Step 3
Transfer the pastry flowers to a muffin tin and prick the bottom of the pastry with a fork several times to prevent over-rising.
Step 4
Bake the puff pastry for 15 minutes, or until golden and flaky. Carefully press down on the center of the puff pastry to flatten the middle of the flower.
Step 5
Allow the puff pastry to completely cool before dusting with powdered sugar and adding the filling.
To make the strawberry topping
Step 1
In a small pot, add the frozen strawberries, granulated sugar, lemon juice, and lemon zest.
Step 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
Step 3
In a small bowl, combine the cornstarch and warm water to create a slurry.
Step 4
Add the cornstarch slurry to the strawberry mixture along with the vanilla. Stir and let the mixture simmer for another 5 minutes.
Step 5
Transfer the strawberry topping to a heat-proof bowl and allow it to cool to room temperature.
To make the cheesecake filling
Step 1
In a medium bowl, whisk together the cream cheese, powdered sugar, vanilla, lemon juice, and sour cream. Set the mixture aside.
Step 2
In a separate bowl, beat the heavy cream until hard firm peaks form. Gently combine the whipped cream with the cheesecake mixture.
Step 3
Transfer the mixture into a piping bag. Pipe the filling into the cooled puff pastry tarts and top each tart with a strawberry from the strawberry topping.