Cream Cheese Tarts With Peaches

How to Make

• 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.

• Step 14: Cool it on a wire rack and allow the tarts to cool completely.

• Step 15: Refrigerate the tarts for about an hour before serving.

• Step 16: Top each tart with your desired fruit.