Mini Blueberry Cheesecake Tarts
I love making mini desserts! I whipped these blueberry baskets in no time, and they turned out flawless. Fresh blueberries on top and cardamom in the crust marries perfectly, enhancing each other’s flavors. But, what ties everything is a vanilla-induced cream cheese filling in the middle. Here is the recipe for Mini Cheesecake Blueberry Tarts, so you can test it, too!
Ingredients
For the Crust
- 1 cup graham crackers (crushed)
- 1 tbsp brown sugar (optional)
- 2 tbsp butter (melted)
- ¼ tsp cardamom
- 1 tbsp milk (if needed for consistency)
For the Filling
- 3.5 oz cream cheese
- 3.5 oz heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla bean paste
Additional
- 1 cup blueberries (fresh)
- 3 tbsp blueberry jam
Instructions
Prepare the Crust
- Combine crushed ground graham crackers, butter, milk (if needed), granulated sugar, and cardamom. You can skip sugar if crackers are already sweet enough. The texture should be super crumbly but able to stick and form chunks.
- Take tart molds and use about 3 tablespoons of crumb per one. With your fingers, press the mixture to form a crust.
- Bake the crust for about 5 minutes at 350 °F (180 °C). Let it cool completely and remove it from the molds. They will be stiff, like little baskets.
Prepare the Filling
- While the crust is chilling, prepare the filling. Whip together cream cheese and heavy cream in a 1:1 ratio.*Recommendation: Whip heavy cream first to very soft peaks.
- Add powdered sugar and vanilla bean paste. Combine into a silky consistency.
Assembling the Cheesecake Tarts
- Spread a teaspoon of blueberry on the bottom and fill the baskets with cream cheese mixture in one layer.
- Top it with fresh blueberries.*You can drizzle the clear glaze over or make the sauce.