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Cheesecake Tartlets with Raspberry Center

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Delightful cheesecake tartlets with a tangy raspberry surprise at the center.

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 16 oz cream cheese (2 blocks), softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • â…“ cup sour cream
  • 12 fresh raspberries

Instructions

  1. Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Stir until the mixture resembles wet sand. Spoon about 1 tablespoon into each muffin liner and press firmly to create a solid base. Bake for 5 minutes, then set aside to cool slightly.
  3. In a mixing bowl, beat the softened cream cheese until smooth. Add ½ cup granulated sugar and mix until combined. Beat in the egg, then add vanilla extract and sour cream. Mix until the batter is creamy and uniform.
  4. Spoon the cream cheese mixture evenly over the cooled crusts, leaving a little space at the top of each liner to prevent overflow.
  5. Return the muffin tin to the oven and bake for 14 minutes.
  6. Remove the tray from the oven and gently press one fresh raspberry into the center of each tartlet. The raspberry should settle slightly into the filling.
  7. Return the tray to the oven and bake for an additional 5 to 6 minutes, until the centers are mostly set but still slightly jiggly in the middle.
  8. Let the tartlets cool in the muffin tin for 15 minutes, then transfer them to the refrigerator and chill for at least 1 hour until fully set.

Notes

Pair with fresh whipped cream or a drizzle of chocolate sauce. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Nutrition

Find it online: https://doughgirlbylea.com/cheesecake-tartlets-with-raspberry-center/

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