Springtime Cheesecake Tartlets
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Springtime Cheesecake Tartlets is thick and creamy with a crunchy crust. It sets up nicely without baking. They’re guaranteed to catch everyone’s eye before the first bite is even taken.
Key Takeaways
- Springtime Cheesecake Tartlets feature a thick, creamy filling and a flaky crust.
- These mini tartlets are easy to prepare and can be made ahead of time for gatherings.
- Garnish with colorful toppings like candied Easter eggs for a festive touch.
- Avoid freezing these tartlets to maintain their creamy texture, and refrigerate leftovers.
- Ensure your
cream cheese and heavy cream are at room temperature for a smooth batter.
Springtime Cheesecake Tartlets
These tartlets are cool and creamy and comes together quickly. The luscious filling sits in a flaky shortbread crust. While you may want to make one large cheesecake, I added soft pastel shades of yellow, pink, and light blue to individual desserts to bring a fun and festive touch for Easter. Garnish with candied Easter eggs. You can color and garnish to fit any occasion.
PMc says:
Keep these mini cheesecake bites well chilled before serving.
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Springtime Cheesecake Tartlets Tips
Mini cheesecakes are perfect for making ahead. You can make them the day before, cover, and keep them in the fridge until you’re ready to add toppings and serve.
If you have leftovers, just cover them or place them in an airtight container and refrigerate. They’re best enjoyed within 2–3 days, if they don’t disappear sooner!
Instead of the pastry crust, you can make a Graham Cracker Crust or Waffle Cone Crust for a truly no-bake dessert.
I don’t recommend freezing these cheesecakes. I find the textue changes and they become watery when frozen.
Check out this article for a list of edible flowers.
This recipe uses a few ingredients that should be at room temperature. Allow the
Conclusion
Whether you’re hosting Easter brunch or simply want a cheerful dessert to celebrate the season, these Springtime Cheesecake Tartlets make a colorful presentation. The smooth, creamy texture make them just as delightful to look at as they are to eat. Simple to prepare and easy to share, they’re the kind of dessert that brings a little extra joy to the table.
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Springtime Cheesecake Tartlets
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Ingredients
For the crust:
- 4 cups pastry flour plus extra for dusting
- 1 and ⅔ cups unsalted butter at room temperature
- 1 teaspoon salt
- 1 large egg yolk
- 2 teaspoons sugar
- 7 tablespoons whole milk room temperature
For the cheesecake filling:
- 12 ounces cream cheese softened at room temperature
- 4 teaspoons fresh lemon juice
- ½ cup powdered sugar (aka confectioners)
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 drop gel food coloring color of your choice
Instructions
Prepare the crust
- In a large mixing bowl (or food processor), combine the softened butter, salt, egg yolk, sugar, and milk. Mix until smooth and creamy.1 and ⅔ cups unsalted butter, 1 teaspoon salt, 1 large egg yolk, 2 teaspoons sugar, 7 tablespoons whole milk
- Sift the flour and gradually add it into the butter-mixture, mixing just until the dough begins to come together in a ball. (If using a food processor: pulse until the dough just forms a ball.)4 cups pastry flour
- Turn the dough out onto a lightly floured surface and gently knead for a minute or two until it’s uniform. Flatten into a disk, wrap tightly in plastic wrap, and chill in the fridge for at least 2 hours.
Bake the crust
- Preheat your oven to 350 °F / 180 °C. Generously butter eight 4-inch tart pans.
- On a lightly floured surface, roll the dough out (ideally between two sheets of parchment) to about ¼-inch (≈6 mm) thickness. Cut circles slightly larger than the tart pan rims and gently press the dough into each pan, trimming off any excess.
- Line each shell with parchment and fill with baking beans or rice to blind-bake. Prick the dough generously with a fork. Place the pans on a baking sheet and bake for about 30 minutes, until the crusts are lightly golden. Remove from the oven and allow to cool on a wire rack.
Make the cheesecake filling
- In a medium bowl, beat together the cream cheese, lemon juice, and powdered sugar until smooth and creamy.12 ounces cream cheese, 4 teaspoons fresh lemon juice, ½ cup powdered sugar (aka confectioners)
- In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.½ cup heavy whipping cream, 1 teaspoon vanilla extract
- Divide the filling into two (or more) bowls and add a drop of gel food colouring to each to create pastel shades. Mix until uniformly coloured.1 drop gel food coloring
Assemble
- Once the tart shells are completely cooled, spoon or pipe the coloured cheesecake filling into each shell, filling almost to the top.
- Refrigerate the filled tarts for at least 2 hours to firm up and let the flavors meld.
- Just before serving, top each tart with a few mini chocolate eggs or edible flowers for a cheerful Easter touch.