Strawberry Cheesecake Tartlets

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You’ve probably realized by now that we here at Nourish Network love the itty mini dessert portions. And what’s not to love? In this case, you get to have your luscious strawberry cheesecake — starring first-of-season berries — but in a perfect portion-controlled tartlet size. You can enjoy all of it too . . . without worrying about overindulging.

Strawberry Cheesecake Tartlets

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 6

Strawberry Cheesecake Tartlets


  1. Cooking spray
  2. 1-1/2 cups graham-cracker crumbs, (about 8 graham crackers)
  3. 4 tablespoons butter, melted
  4. 1/2 cup reduced-fat sour cream
  5. 8 ounces neufchatel cream cheese
  6. 2 teaspoons freshly grated lemon zest
  7. 2 tablespoon freshly squeezed lemon juice
  8. 1/2 teaspoon vanilla extract
  9. 1 egg
  10. 1/4 cup sugar
  11. 1 cup strawberries, thinly sliced


Preheat oven to 350 degrees F. Spray 6 individual tart pans with removable bottoms with cooking spray (or one 6-inch springform pan).

Combine crumbs and butter in a small bowl and, using your fingers, press into the bottom and up the sides of pans.

Combine sour cream, cream cheese, lemon zest, lemon juice, vanilla, egg and sugar in a blender or food processor. Blend just until smooth. Pour into the crusts and place on a baking sheet. Bake 15-20 minutes, or until firm around the edges, but still slightly loose in the center. Cool completely on a wire rack. Then cover and chill.

Before serving, top with strawberries.


Cook Time 15-20 minutes

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  • Valen

    I love this! I will make this soon, it looks perfect! I love how it makes only 6 servings and it doesn’t call for a whole lot of dairy.

  • Rose @ The Bite Me Kitchen

    Looks fantastic! Love single serving desserts!

  • kathy

    Oh that cheesecake is sooo… Lovely. Love it! :-)

  • Lia Huber

    We had it again for Easter dinner last night and it was perfect. My daughter is beside herself that it’s strawberry season again ;-). Enjoy!

  • Denise

    We had these last night for Mother’s Day dinner with first-of-the-season local strawberries. We swooned. I baked them in small ramekins because I do not have a 6″ tart pan nor individual tart pans and only got four servings. No one complainted about them being a bit bigger!! These would be so elegant for a “light” dinner party dessert and served with any seasonal berry.

  • Lia Huber

    Oh, Denise, I’m so glad you swooned! Thank you for sharing … this made my day. And happy belated Mother’s day!

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