Mini Cheesecake Fruit Tarts
These mini cheesecake fruit tarts are another one of those creations that combines two separate, equally delicious treats into one! I’ve been known to combine dishes to make a new dish (Sloppy Joe Nachos, Sloppy Joe Mac and Cheese, Mexican Street Corn Mac and Cheese). Give those a try…they will not disappoint! Follow it up with these perfect individual sized treats!
For an easy…lazy crust, I used Golden Oreo’s because YUM. I’ve always been a classic Oreo fan, but dang these Golden ones are addicting! Good thing you only need 12 for the recipe because you can snack on the rest for a few days! The cheesecake is a classic vanilla cheesecake. Make sure your cheesecake ingredients are all at room temperature. This is super important to get a smooth cheesecake and avoid lumps.
I used strawberries, blueberries, raspberries, and kiwi for my fruit topping, but you can use any fruit variety that you like, or use all of one kind. I just liked the color variety that these 4 provided. My kiwis were super yellow which I have never seen before, but they were super sweet and ripe!
That glistening glaze on the fruit is made from apricot jam and water, that’s it! It’s heated to loosen up the jam and then strained through a fine mesh strainer to get a smooth glaze. Simple to make, and so so tasty to eat! They’re perfect for a potluck, travel well, and make for a festive holiday treat!
One of my other favorite individual sized treats, my Lemon Blueberry Cupcakes. Yum!
Mini Cheesecake Fruit Tarts
- 12 Golden Oreo Cookies
- 8 oz cream cheese room temperature
- 1/4 cup sour cream room temperature
- 1 large egg room temperature
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 12 raspberries
- 12 blueberries
- 4-6 strawberries sliced
- 1 kiwi peeled, sliced
- 1/2 cup apricot jam
- 1 tbsp water
Preheat oven to 350 degrees, and line a 12 cup cupcake tin with paper liners.
Place one Golden Oreo Cookie in the bottom of each cupcake liner.
In a medium bowl, beat room temp cream cheese with an electric hand mixer or stand mixer until smooth and creamy, and there are no longer lumps. Beat in room temp sour cream until well blended. Beat in the egg, sugar, and vanilla extract until smooth.
Scoop cheesecake filling equally among the 12 cupcake liners topping the cookie. Bake for 18-20 minutes or just until they start to brown. Cool completely and refrigerate until ready to add fruit topping.
In a small saucepan over medium heat, whisk together the apricot jam and water until combined and liquefied. Over a small bowl, pour through a mesh strainer to remove any chucks, and keep the smooth glaze. Allow to cool to room temp.
Top each cheesecake with desired fresh fruit mixture, and generously brush the fruit with the apricot glaze. Store in an air tight container in the refrigerator until ready to serve.
You can swap the Golden Oreo Cookie crust for a graham cracker crust or other cookie of choice.
Use any fresh fruit you like, or all of one kind of fruit.