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 :)

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings mini tarts

Calories 86kcal

Author Wanda Simone

Equipment

2 24-cup mini muffin tin
electric mixer and mixing bowl

Ingredients

48 mini-tart shells You can either buy pre-made tart shells or see our recipe for 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 ½ 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.
Let the tarts cool completely.
Just before serving, spoon a little of the reserved mincemeat on top of each of the tarts.

Notes

You can buy pre-made tart shells or make your own using our no-fail pie crust recipe.
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. Thaw and then add the topping just before serving.

Nutrition