cream cheese pie mothers dat

Bake Sale Saturday – Mini Cream Cheese Tarts

cream cheese pie mothers dat

Yeah, the cream cheese tarts have to share it’s shining moment with a peanut butter cheesecake, because out of all the pictures I took of things I made for Mother’s day recipes, I didn’t take a picture of it alone – fail!  Oh well, it’s still a delicious dessert that’s so easy to whip up I do it frequently for a week night dessert in a graham cracker shell when I haven’t planned ahead for dessert, but it so cute in an individual half pint jar.

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The nice thing about this recipe is most of the time, you have everything on hand so no running to the grocery store, a big plus anytime your making a dessert.

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Now, normally no bake cheesecakes are made with crushed graham cracker crust and melted butter, but I like to mix it up and do different crusts all the time.  The peanut cheesecake at the top was make with a brownie crust, I just baked off brownies, cut out circles, topped with peanut butter cheesecake, whipped cream and shaved chocolate, think about that for a while, yeah it’s real good.  But, back to the subject at hand, I do normally do these with crushed graham crackers, and melted butter, but for Mother’s day I wanted to amp it up a little, so I crushed about 15 to 20 Golden Oreos, 1/2 a stick of melted butter tossed them together and tamped down in the 1/2 pint jars.

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Then add your soften cream cheese to a large bowl, and whip until light and fluffy, then pour in your sweetened condense milk, and lemon juice and add to your jars, refrigerate

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and add whip cream and top with either a canned pie filling or see below for making a homemade topping.

Cream Cheese Tarts

Makes 1 9 inch pie or 8 to 9 1/2 pint mason jars

Crust:

15 to 20 Golden Oreos crushed in a bag or in a food processor

1/2 stick of melted butter

Toss cookie crumb and butter together and press into pie dish or mason jars,

refrigerate for an hour or so to firm up.

Filling:

1 8oz. package of soften cream

1 15 oz. can of sweetened condense milk

1/3 cup of lemon juice

Beat cream cheese until light and fluffy, then add milk and lemon juice and continue to beat until well mixed and fluffy. Top refrigerated crust and return to the refrigerator. Top with homemade whip cream or cool whip.  For a simple an easy topping for your tarts without opening a can of pie filling, microwave 1/4 cup of strawberry preserves and stir in 3/4 a cup to 1 cup of fresh berries and top cheesecakes.

5 thoughts on “Bake Sale Saturday – Mini Cream Cheese Tarts

  1. cookingwithteamj

    This is such a great idea! I like the idea of mini tarts because I notice most people can’t eat really large portions of cheesecake (or they don’t want to overindulge!) so these bite size ones are perfect 🙂

    Reply
  2. Pingback: Farm Stand Friday – Strawberry Freezer Jam | From That to This!

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