All the flavour of our Berry Swirl Cheesecake, made individual. No oven, no baking — just a creamy filling swirled with berries, set in a simple crust. Makes 24, so they're made for a crowd, and they hold beautifully when made a day ahead.
Place tart shells on a sheet pan. Bake for 10–12 min, or until golden.
Let cool. Remove tarts from foil cups.
Meanwhile, in a prep bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
Using a stand mixer or hand mixer, beat cream cheese with the remaining mix on medium-high until smooth. Scrape the sides of the bowl.
Gradually add cream, whipping until soft peaks form. Fold in berries mixture.
Using a pastry bag, fill prebaked, cooled tart shells with cheesecake filling. Chill until ready to serve.
