Mini Cheese Cake Tarts with Sugar Free Preserves

Carol White

By
@Mstwinkie

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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Comments:

Serves:

10

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Preheat oven 325 degrees
Tart pan will yield 6 at time. Cheese cake batter is enough to make about 10 tarts.
2
Spray tart pan with a little Bakers Joy Non-stick spray.
3
In 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.
4
Add 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.
5
Before serving top with preserves and garnish with mint and fresh fruit.

About this Recipe

Main Ingredient: Dairy
Regional Style: American