Cheesecake Mincemeat Tarts

These cheesecake mincemeat tarts are a twist on the traditional British mince tarts. They’re easy to bake and to eat, which means them the perfect holiday dessert for a party.

Cheesecake Mincemeat Tarts Recipe

Around my house these cheesecake mincemeat tarts are a tradition at Christmas. I think there would be some serious temper tantrums being thrown if we didn’t serve them.

They are made with a raisin and fruit filling, a layer of cheesecake and then topped with more of the mincemeat filling.

Which makes them look a lot more complicated to bake than they actually are. Especially if you use the canned filling and pre-made tart shells like I usually do 🙂

I make them in mini muffin tins so they are the perfect bite-sized treat to serve on a dessert tray.

They’re also one of my go-to treats for holiday parties. You get 48 mini tarts out of one batch…enough to put out on a buffet. And everyone loves them!

Now on to the recipe.

Ingredients

Here is your shopping list for this cheesecake mincemeat tarts recipe:

• 48 mini tart shells – you can use the store bought kind, or make your own with our no fail pie crust pastry recipe.
• 29-oz can of prepared mincemeat
• Dairy – 1 cup sour cream, 1 8-oz package of cream cheese
• 2 Eggs
• Fruit – 1 lemon
• Baking supplies – 1 Tablespoon flour, 1/2 cup sugar
• Flavoring – 1/2 teaspoon vanilla

Utensils and Supplies

• mini muffin tins* – enough for about 48 tarts. You can also use standard sized muffin tins if you want larger tarts.
• electric mixer and mixing bowl

How To Make Cheesecake Mincemeat Tarts

The first step to making this cheesecake mincemeat tarts recipe is to line the muffin tins with the tart shells.

You can either buy them pre-made (usually in the freezer section) or make your own using our no-fail pastry crust recipe.

Then place a small spoonful of the mincemeat in the bottom of each tart shell. You don’t want to fill it too full because we will be putting the cheesecake on top of it.

Next, make the cheesecake.

To do this, beat the cream cheese in a mixing bowl until it is smooth.

Then add in the sour cream, eggs, vanilla, and lemon peel.

Finally, stir in the flour and sugar by hand.

Cover the mincemeat mixture in each of the tarts with a layer of the cheesecake mixture.

Bake at 375F for 25 to 30 minutes until lightly browned.

Let cool.

Just before serving, add a scoop of mincemeat filling to the tops of each of the tarts.

When you bite into one of them, they look like a complicated, filled-in-the-middle dessert. No one needs to know how easy they were to make!

You can also freeze these tarts (without the topping) in an airtight container for up to a month. Thaw and add the mincemeat on top just before serving.

Other Dessert Recipes You Might Like

• No-Fail Pie Crust Pastry
• Cherry Cheesecake Tarts
• Traditional Christmas Fruit Cake
• Pistachio Fruit Salad

Cheesecake Mincemeat Tarts

These cheesecake mincemeat tarts are a take-off of the traditional British mince tarts, but have a cheesecake topping instead of the standard pastry top (and no meat). In my books, a little cheesecake is never a bad thing 🙂

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 48 tarts

Cook ModePrevent your screen from going dark

Equipment

• 2 mini muffin tins (these hold 24 small tarts instead of the usual 12)
• electric mixer and mixing bowl

Ingredients

  

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• 48 mini-tart shells You can either buy these pre-made or see our recipe for No-Fail Pie Crust Pastry (found here: https://www.entertainingdiva.com/recipes/no-fail-pie-crust-pastry/) if you want to make them yourself.
• 1 29-ounce jar of prepared mincemeat
• 1 8-ounce package of cream cheese
• 1 cup sour cream
• 2 eggs
• ½ teaspoon  grated lemon peel
• ½ teaspoon  vanilla
• ½ cup sugar
• 1 Tablespoon  flour

Instructions

 

• Heat oven to 375° F.
• Line the mini-muffin tins with the mini tart shells.
• Place a small spoonful of the mincemeat into the bottom of each tart shell. Be sure to leave about 1/2 cup of the mincemeat in the jar to use as a topping later.
• In the mixing bowl, beat the cream cheese until smooth.
• Blend in the sour cream, eggs, lemon peel and vanilla.
• In a separate small bowl, mix the sugar and flour together.
• Stir the sugar mixture into the sour cream mixture.
• Pour the cream cheese mixture over the top of the mincemeat in each of the tarts.
• Bake for 25 to 30 minutes, until lightly browned.
• Cool. The tarts can be frozen at this point and thawed before serving.
• Just before serving, spoon a little of the reserved mincemeat on top of each of the tarts.

Notes

You can use pre-made tart shells or make your own using our no-fail pie crust recipe (found here: https://www.entertainingdiva.com/recipes/no-fail-pie-crust-pastry/)

Be careful not to fill the tart shells too full with mincemeat since you need room to put the layer of cheesecake filling on top

These tarts can be frozen (without the mincemeat on top) for up to a month. Add the topping just before serving.

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Tried this recipe?Let us know how it was!

Other Christmas Dessert Recipes

This post was part of the 5th annual 12 Days of Holiday Ideas event, hosted by Shirley of Intelligent Domestications  and  Erlene of My Pinterventures. So as an added benefit, you’ll find a whole bunch of other Christmas dessert recipes from my blogging friends.

If you missed them, you can go here to see our kick-off collection of holiday decor ideas as well as all of this years talented participating DIY and Foodie Blogs.

Now, be sure to check out all of the other Christmas dessert and treat recipes by clicking this link:

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