Mini Cheese Cake Tarts with Sugar Free Preserves

Carol White


I love kitchen gadgets, the one that I like using most is my pastry tart shell pan.
I love making desserts in small portion sizes. Mini Cheese Cake Tarts with various sugar free preserves - Lemon, Apricot, Peach, blueberry, strawberry. What ever the flavor it makes great toppings for these tarts. I am Type Diabetic and I am always looking for ways to have my cheese cake and eat it too. Enjoy

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★★★★★ 3 votes
15 Min
50 Min


4 pkg
8 oz each of cream cheese
4 large
1 can(s)
eagle brand sweetened condensed milk
1/4 c
fresh squeezed lemon juice
2 Tbsp
corn starch
1 Tbsp
2 Tbsp
polaner sugar free preserves various flavors


Step 1 Direction Photo

1Preheat oven 325 degrees
Tart pan will yield 6 at time. Cheese cake batter is enough to make about 10 tarts.

Step 2 Direction Photo

2Spray tart pan with a little Bakers Joy Non-stick spray.

3In a large mixing bowl, beat cream cheese until nice and fluffy, then gradually add sweetened condense milk and beat until smooth. Add lemon juice and vanilla blend well.

Step 4 Direction Photo

4Add eggs (one at a time) mixer should be medium low speed, then a corn starch and blend well. Pour cheese cake mixture in prepared tart pan and bake for 45 - 50 minutes. Let tarts cool in pan for about 30 minutes, remove then carefully and let them continue to cool on a cake rack. Then place in the refrigerator for about 2 hours.

Step 5 Direction Photo

5Before serving top with preserves and garnish with mint and fresh fruit.

About this Recipe

Main Ingredient: Dairy
Regional Style: American