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!



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


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

  • 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.


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