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Mini Fruit Tart Cheesecake!
Food & Drink
YUM! CRUST INGREDIENTS -1 1/4 cups graham cracker crumbs -3 tablespoons packed brown sugar -5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup sour cream, room temperature
- 1 egg, room temperature
- 1/4 cup sugar
- 1/4 cup fresh lime juice
- 1/4 cup granulated sugar
- 1/4 teaspoon cornstarch
- 2 cups fresh berries
Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cup holes with liners. Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2 to 2½ tablespoons of the mixture into the bottom of each muffin liner.
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until no lumps remain. Evenly divide cheesecake among crusts. Bake for 18 to 20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools. Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve.