Best Cheesecake Tarts With Berries Recipes

No-Bake Blueberry Cheesecake Mini Tarts image

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

2 tablespoons packed light brown sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 oz cream cheese (room temperature)
1 heaping teaspoon fresh lemon zest
1 tablespoon heavy whipping cream
15 mini phyllo tart shells
About 1/2 cup blueberries (45 blueberries, rinsed and dried)

Steps:

In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
Top each tart with three blueberries. Serve.

Cheesecake Fruit Tart image

Provided by Molly McCarty

Yield Serves 8

Number Of Ingredients 11

1 All Ready Pie Crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2-pint basket blueberries
2 to 3 fresh nectarines, pitted, thinly sliced into wedges
1 1/2-pint basket fresh raspberries
1/4 cup apricot preserves

Steps:

Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.