If you like cheesecake, you'll love these great homemade cheesecake tarts! They're easy to make and very tasty. Great for parties, or just as a treat for the kids or anyone!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Tart Shells:
Cheesecake Filling:
Crumb Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk 5 cups flour, 1 tablespoon brown sugar, baking powder, and salt in a large bowl. Cut lard into flour mixture until mixture resembles coarse crumbs. Whisk cold water, 1 egg, and vinegar together in a separate bowl. Make a well in the center of flour-lard mixture. Pour egg mixture into well and mix until dough forms.

  • Divide dough into fourths; wrap 3/4 of the dough in plastic wrap. Form the remaining 1/4 of the dough into 12 balls and flatten each ball into a disc. Press each disc into the bottom and up the sides of a muffin cup.

  • Beat cream cheese and white sugar together in a bowl until smooth. Add 1/3 cup melted margarine, milk, 2 eggs, and vanilla extract to cream cheese mixture; beat until smooth. Pour cream cheese mixture into prepared muffin cups.

  • Mix 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted margarine together in a bowl with a fork until crumbly, adding more flour and brown sugar as necessary until crumb topping has desired consistency. Sprinkle topping over each muffin cup.

  • Bake in preheated oven until filling is set, 12 to 15 minutes.

Cook's Note:

The pastry makes enough for 4 double-crust pies or for 48 tart shells. It can be kept frozen for up to three months, or refrigerated for two weeks.

Nutrition:

The nutrition data for this recipe includes the full amount of the crust ingredients. The actual amount of crust consumed will vary.

Nutrition Facts

836 calories; protein 10.6g 21% DV; carbohydrates 59.6g 19% DV; fat 61.5g 95% DV; cholesterol 123.9mg 41% DV; sodium 460.6mg 18% DV. Full Nutrition