Raspberry Cheese Cake Tarts

Hey guys!  I have a delicious dessert recipe for you today!  These Raspberry Cheese Cake Tarts are not only yummy but also the perfect addition to any potluck or family gathering.  I used my grandmas recipe to make the perfect tart shell and simply added a raspberry cream cheese filling that is to die for!  Let me show you how…

Raspberry Cheese cake Tarts

Mouth watering hey?! I almost hated having to share these but it was probably better to share than to add them to my waist line *wink*.

Raspberry Cheesecake Bites

I used a gluten-free flour alternative for the tarts that are pictured, that’s why the dough is speckled.  I have gone gluten-free at home with the boys to see if it helps to improve their attention, focus and behaviour at school.  So far we have seen positive results in the first two weeks of removing gluten from their diet!

No Bake Raspberry Cheesecake Bites
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • ⅔ cup margarine
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1½ cups flour
  • 125g cream cheese, room temperature
  • ½ cup icing sugar (powdered sugar)
  • 1 cup Cool Whip, whipped topping
  • ¼ cup raspberry preserves (jam)
Instructions
  1. Combine first five ingredients to form a dough.
  2. Grease a mini muffin tin.
  3. Press walnut sized ball of dough into each space to form tart shell.
  4. Bake at 350 for 15 minutes.
  5. Meanwhile combine cream cheese, icing sugar and whipped topping.
  6. Mix until smooth.
  7. Drop by teaspoonfuls into cooled tart shells.
  8. Add a drop of raspberry preserve to the top of each tart.

 

No Bake Raspberry Cheescake Bites-004

My grandmas tart recipe is amazing you guys!  Its the perfect recipe for a slightly sweet tart shell and you can just use your filling of choice for delicious tarts every time!

Ingredients:

2/3 cup margarine
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
125g cream cheese, room temperature
1/2 cup icing sugar (powdered sugar)
1 cup Cool Whip, whipped topping
1/4 cup raspberry preserves (jam)

Instructions:

Combine first five ingredients to form a dough.
Grease a mini muffin tin.
Press walnut sized ball of dough into each space to form tart shell.
Bake at 350 for 15 minutes.
Meanwhile combine cream cheese, icing sugar and whipped topping.
Mix until smooth.
Drop by teaspoonfuls into cooled tart shells.
Add a drop of raspberry preserve to the top of each tart.

Raspberry Cheesecake Tarts

See?  Easy and delicious!

 

Like it? Share it!
Print Friendly

Become a subscriber

Enter your email address below and you will receive all my new posts directly in your email inbox.

Leave a Comment

Your email address will not be published. Required fields are marked *