Gluten-Free Mini Cheese Cake Tarts
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Prep
20 mins
Bake
20 to 25 mins
Total
40 to 45 mins
Servings
Approx. 24-26 tarts
Yield
24-26 tarts
Ingredients
- 2 oz packaged cream cheese
- Ā½ white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp of lemon juice
- 1 package of HVCPO Gluten Free Brownie or Oatmeal Cookie Mix
- 1 -21 oz can pie filling
Preheat oven to 350 degrees. Place cupcake liners in tins.
Instructions
Filling: In a mixer combine cream cheese and sugar. Add eggs, vanilla & lemon juice. Mix thoroughly.
Crust: Follow direction for either HVCPO brownie or oatmeal cookie mix. Coat bottom of cupcake liners with a thin layer of mix. Press down so it is even. Any remaining mix can be baked off or put in the freezer for later use.
Fill the cupcake liner just over Ā¾ full with the cheesecake batter. Bake approximately 30 minutes or until a toothpick comes out clean when testing the center of the tart. When tarts come out of the oven pour your favorite fruit topping on and chill in refrigerator for 30 minutes to an hour.
Fillings: You can used canned pie filling or make your own by heating up fresh fruit, sugar and water in a pot. Reducing the liquid until a syrup consistency.
