Cream Cheese Tarts With Peaches Recipe

Ingredients

Add to Shopping List

FOR CRUST
3/4 cup graham crackers crumbs
1 tablespoon granulated sugar
3 tablespoons melted butter
FOR FILLING
1 package (8 ounce) cream cheese (softened)

1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
FOR TOPPINGS
1 cup peaches, chopped (canned)

Nutritional

Serving Size: 1 (31.5 g)
Calories 80
Total Fat - 5.5 g
Saturated Fat - 3 g
Cholesterol - 33.9 mg
Sodium - 105.6 mg
Total Carbohydrate - 5.8 g
Dietary Fiber - 0.1 g
Sugars - 5.6 g
Protein - 2 g
Calcium - 13.1 mg
Iron - 0.2 mg
Vitamin C - 0.4 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat your oven to 350F.

Step 2

With the rack set on the middle shelf.

Step 3

Line your mini-muffin tins with aluminum paper liners together with white paper liners and set aside.

Step 4

And if you don’t have an aluminum liner just double the regular white paper liners so your cheesecake won’t get burnt.

FOR THE CRUST

Step 5

In a small mixing bowl, combine crushed graham, sugar and melted butter and mix it thoroughly until the melted butter is well distributed and the crumbs are fully moistened.

Step 6

Place a teaspoonful of the graham mixture on each paper liner (1oz.)

Step 7

And repeat until you’re done.

Step 8

If you’re making a (2oz.) use 2-3 teaspoons of graham mixture for the crust. Flatten all the graham mixture using the back of your teaspoon and set aside.

FOR THE FILLING

Step 9

Beat the softened cream cheese with electric hand mixer on medium speed until fluffy.

Step 10

Add in the sugar and vanilla extract and beat again until sugar is well-combined.

Step 11

Add the eggs, one at a time, and continue to beat until the mixture are well combined.

Step 12

Spoon the cream cheese mixture over the crust about 2/3’s full each and continue filling until you’re done with all the mixture.

Step 13

Bake the cream cheese tarts for about 20-25 minutes for (1oz.) and 30-35 minutes for (2oz.) or until inserted toothpick in the center comes out clean.