Berry Swirl Cheesecake Tarts

Berry Swirl Cheesecake Tarts
Cook Time
25 min
Yield
24 servings
Calories
190
Protein
2g

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.

Ingredients

1 pkg Berry Swirl No-Bake Cheesecake Mix (divided)
1 brick (8 oz/250 g) cream cheese (room temperature)
1 1/2 cups whipping cream
1/3 cup frozen raspberries
24 frozen tart shells

Preparation

  1. Preheat oven to 375° F.
  2. Place tart shells on a sheet pan. Bake for 10–12 min, or until golden.
  3. Let cool. Remove tarts from foil cups.
  4. 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.
  5. 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.
  6. Gradually add cream, whipping until soft peaks form. Fold in berries mixture.
  7. Using a pastry bag, fill prebaked, cooled tart shells with cheesecake filling. Chill until ready to serve.

Products

New
Berry Swirl Cheesecake
$7.95

Recipe Note

You can use mini tart shells to make mini tarts for a bite-sized dessert. This recipe makes enough filling for 48 mini tarts.

For a more extravagant presentation, using a toothpick, swirl the raspberry mixture into the tart after cream cheese mixture has been added.