cheesecake tarts

If you’re looking for a light and easy dessert, you should definitely give these cheesecake tarts a try.
They’re delicious and incredibly simple to make.

I use store-bought mini tart shells, but you can make homemade tart shells.
However, store-bought ones are easier if you’re looking for a quicker dessert to make.

• 24 Tart shells
• 1 block cream cheese (250g)
• 2 cups whipping cream
• 1 can sweetened condensed milk (300ml)
• Fresh berries and bananas
• Caramel sauce
• Pistachios

• 24 Tart shells
• 1 block cream cheese (250g)
• 2 cups whipping cream
• 1 can sweetened condensed milk (300ml)
• Fresh strawberries and bananas
• Caramel sauce
• Pistachios

Instructions:

1. Preheat the oven to 375°F and place the mini tarts in a baking tray. Bake following the directions on the mini tart shell package.

1. Start preparing the filling by whisking 2 cups of whipping cream and half of the can of sweetened condensed milk.
2. After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
3. After it’s fluffy, transfer it to a dish. Then add the cream cheese and the other half of the sweetened condensed milk. Whisk until smooth and fluffy.
4. Add back in the whipping cream and whisk for only a couple of seconds.
5. Place the cheesecake cream mix in a piping bag and set it aside or in the fridge until ready to use.
6. Take out the mini tarts and let them cooldown completely

7. When cooled down, fill them with the cheesecake mix, top with fresh fruit and caramel sauce.

8. Place in the fridge until you want to serve them.

✨Tips✨

this recipe can be prepared ahead of time even the day before

Also, you can cook the tarts and make the cheesecake filling the day before then fill the same day of serving

For the best results is to place in the fridge for couple of hours before serving will taste way better.