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

★★★★★ 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


1Preheat oven 325 degrees
Tart pan will yield 6 at time. Cheese cake batter is enough to make about 10 tarts.
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.
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.
5Before serving top with preserves and garnish with mint and fresh fruit.

About Mini Cheese Cake Tarts with Sugar Free Preserves

Main Ingredient: Dairy
Regional Style: American