Cheesecake Tarts

Name: Cheesecake Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 227 grams package fat-free cream cheese, softened; 2 larges eggs; 2 Tbsps all-purpose flour; 710 milliliters assorted fresh fruit; 158 milliliters gingersnap crumbs (12 to 16 gingersnaps); 1 sprig Garnish: fresh mint; 177 milliliters sugar; 1 teaspoons vanilla extract

This recipe serves 6. One portion of this dish contains approximately 9g of protein, 21g of fat, and a total of 453 calories. If you have almond extract, cream cheese, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.

Ingredients you will need

Cream

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.

Ingredients you will need

Egg

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. (

Ingredients you will need

Vegetable Oil Cooking Spray

Gingersnap Crumbs

Let excess crumbs remain, evenly covering bottom of each tart pan.)

Equipment you will use

Tart Form

Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.

Equipment you will use

Baking Sheet

Bake at 350 for 18 to 20 minutes or until set.

Equipment you will use

Oven

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.

Ingredients you will need

Fruit