Cheesecake Tarts

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Cheesecake Tarts
Photo: Van Chaplin; Styling: Buffy Hargett
Prep Time:
30 mins
Bake Time:
20 mins
Cool Time:
30 mins
Total Time:
1 hrs 20 mins
6 servings


  • 1 (8-oz.) package 1/3-less-fat cream cheese, softened

  • 1 (8-oz.) package fat-free cream cheese, softened

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 2 large eggs

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • Vegetable cooking spray

  • 2/3 cup gingersnap crumbs (12 to 16 gingersnaps)

  • 3 cups assorted fresh fruit

  • Garnish: fresh mint sprigs


  1. Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well. Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.

  2. Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans. (Let excess crumbs remain, evenly covering bottom of each tart pan.) Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.

  3. Bake at 350° for 18 to 20 minutes or until set. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.) Divide fruit evenly, and arrange decoratively over each cheesecake. Garnish, if desired.

Nutrition Facts (per serving)

356 Calories
12g Fat
50g Carbs
13g Protein
Nutrition Facts
Calories 356
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 33%
Cholesterol 101mg 34%
Sodium 490mg 21%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 10%
Protein 13g
Calcium 125mg 10%
Iron 2mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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