mini cheese cake tarts with sugar free preserves
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
prep time
15 Min
cook time
50 Min
method
Bake
yield
10 serving(s)
Ingredients
- 4 packages 8 oz each of cream cheese
- 4 large eggs
- 1 can eagle brand sweetened condensed milk
- 1/4 cup fresh squeezed lemon juice
- 2 tablespoons corn starch
- 1 tablespoon vanilla
- 2 tablespoons polaner sugar free preserves various flavors
How To Make mini cheese cake tarts with sugar free preserves
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Step 1Preheat oven 325 degrees Tart pan will yield 6 at time. Cheese cake batter is enough to make about 10 tarts. -
Step 2Spray tart pan with a little Bakers Joy Non-stick spray.
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Step 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.
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Step 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.
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Step 5Before serving top with preserves and garnish with mint and fresh fruit.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Fruit Desserts
Category:
Other Desserts
Ingredient:
Dairy
Method:
Bake
Culture:
American
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