TINY RASPBERRY CHEESECAKE TARTS
These are adorable!! I saw them and had to have the recipe. I have not made them yet, but have had the pleasure of eating them at a friends house.
Provided by SkinnyMinnie
Categories Cheesecake
Time 2h40m
Yield 15 tarts
Number Of Ingredients 8
Steps:
- In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.
- Remove from heat.
- Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.
- Return each shell to the plastic tray included in the package.
- Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.
- Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.
- Stir in the raspberry liqueur.
- Transfer the mixture to a small resealable plastic bag; seal bag.
- Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.
- Top each with a raspberry.
- Cover tarts loosely and chill for 2-4 hours.
Nutrition Facts : Calories 59.9, Fat 4.7, SaturatedFat 2.8, Cholesterol 6.9, Sodium 36.8, Carbohydrate 4.6, Fiber 0.8, Sugar 1.2, Protein 1.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #desserts #fruit #cheesecake #berries #raspberries #4-hours-or-less
You'll also love
Abdul Majid
[email protected]Can't wait to try this recipe!
Teri girl friend Ka boyfriend
[email protected]Thanks for sharing this recipe!
Tammy Clouse
[email protected]I would definitely recommend this recipe to anyone who loves cheesecake and raspberries.
edwin ivey
[email protected]Overall, I'm happy with the way these tarts turned out. They're a delicious and elegant dessert that's perfect for a special occasion.
Emma Lorato
[email protected]The tarts are a little bit too sweet for my taste, but I think I might have added too much sugar to the cheesecake filling.
Taariq Carrim
[email protected]I had a little trouble getting the tarts out of the muffin tins, but I eventually managed it.
Aripa Rahman
[email protected]These tarts are a little bit time-consuming to make, but they're worth the effort.
john m almeida
[email protected]I'm definitely going to make these tarts again for my next party.
Janu Lala
[email protected]These tarts are so rich and decadent, you only need a small slice to satisfy your sweet tooth.
Djiomusic
[email protected]I added a little bit of lemon zest to the cheesecake filling for a pop of flavor.
Tonya Vangorder
[email protected]I used fresh raspberries for the sauce, but I think frozen raspberries would work just as well.
ABIMBOLA COMFORT
[email protected]The raspberry sauce is the perfect complement to the cheesecake filling. It's tart and tangy, and it really brightens up the flavor of the tarts.
Daniel Remie
[email protected]I love that these tarts can be made ahead of time. I made them the day before my party and they were just as delicious the next day.
Husa Khan
[email protected]These tarts are the perfect size for a party or a special occasion. They're also very portable, so you can easily take them with you to a picnic or potluck.
Faruq Adewole
[email protected]I'm not much of a baker, but these tarts were surprisingly easy to make. The recipe is clear and concise, and I didn't have any trouble following it. They turned out perfectly and tasted amazing.
anowar Shah
[email protected]These tiny raspberry cheesecake tarts are absolutely divine! The combination of the creamy cheesecake filling, tangy raspberry sauce, and buttery crust is simply irresistible. I made them for a party and they were a huge hit. Everyone loved them!