Cheesecake Tarts
Photography: Photo: Van Chaplin; Styling: Buffy Hargett; 
Prep: 30 min., Bake: 20 min., Cool: 30 min.
| Servings:Makes 6 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 (8-oz.) package 1/3-less-fat cream cheese, softened
- 1 (8-oz.) package fat-free cream cheese, softened
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Vegetable cooking spray
- 2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
- 3 cups assorted fresh fruit
- Garnish: fresh mint sprigs
- fat:12.1 g
- saturated fat:6.6 g
- poly fat:0.6 g
- protein:13.3 g
- mono fat:1.6 g
- cholesterol:101 mg
- iron:1.7 mg
- calories from fat:0.0 %
- calories:356
- carbohydrate:49.5 g
- fiber:2.7 g
- calcium:125 mg
- sodium:490 mg
directions
1. Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well. Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.
2. Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans. (Let excess crumbs remain, evenly covering bottom of each tart pan.) Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.
3. Bake at 350° for 18 to 20 minutes or until set. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.) Divide fruit evenly, and arrange decoratively over each cheesecake. Garnish, if desired.
