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Ingredients
| strawberry cake mix: 19.25 oz |
| salted butter: 1/4 cup (melted) |
| cream cheese: 1 lb (softened) |
| eggs: 3 (large) |
| granulated sugar: 3/4 cup |
| vanilla extract: 1 tsp |
| sour cream: 1 1/2 cups |
| granulated sugar: 1/4 cup |
| strawberries: 12 (fresh) |
Strawberries and Cream Cheesecake Tarts
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350°F (if using dark colored muffin tins, reduce the oven temperature to 325°F -- to prevent over baking the tarts).
- Place 2 1/2" foil liners in 24 muffin cups.
- FOR CRUST:.
- Combine cake mix and melted butter in large bowl.
- Beat at low speed with electric mixer for 1 minute.
- Divide mixture evenly in muffin cups.
- Level, but do not press.
- FOR FILLING:.
- Combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in medium bowl,.
- Beat at medium speed with electric mixer until smooth.
- Spoon evenly into muffin cups.
- Bake at 350°F for 20 minutes or until mixture is set.
- FOR TOPPING:.
- Combine sour cream and 1/4 cup sugar in small bowl.
- Spoon evenly over cheesecakes. Return to oven.
- Bake for 5 minutes longer.
- Cool completely.
- Garnish each cheesecake with strawberry half.
- Refrigerate until ready to serve.