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Mini Cranberry Cheesecake Tarts

Buttery Walker shortbread cookies are the base for these incredible mini cranberry cheesecake tarts. 
Course: Cheesecake, Dessert, Fruit, shortbread
Cuisine: Dessert
Keyword: butter crust, cheesecake, cranberries, cranberry cheesecake, fresh fruit, fruit dessert, mini tarts, shortbread
Servings: 8

Ingredients

FOR THE CRUST:

  • 2 ½ Cups Walker Shortbread Star Cookies, crushed (about two and a half of the 4.4 ounce bags)
  • ½ Cup Salted Butter, melted
  • 1 Tablespoon Granulated Sugar

FOR THE CHEESECAKE FILLING:

  • 8 Ounces Cream Cheese, softened to room temperature
  • ⅓ Cup Granulated Sugar
  • ¼ Cup Heavy Cream
  • 2 Teaspoons Pure Vanilla Extract
  • 1 Large Egg
  • ½ Cup Fresh Cranberries plus more for topping

FOR THE WHIPPED CREAM:

  • ½ Cup Heavy Cream
  • 1 Tablespoon Granulated Sugar
  • ½ Teaspoon Pure Vanilla Extract

FOR THE GARNISH:

  • Walker Shortbread Stars
  • Sugared Cranberries
  • Greenery

Instructions

  • Begin by crushing your cookies, either in a food processor, or in a large Ziploc bag with a rolling pin. You will want fine cookie crumbs, so your crust is nice and smooth. Melt your butter in the microwave on high for about one minute, and then combine it with the crumbs and the sugar in a medium sized bowl. Mix until no dry cookie crumbs remain.
  • Spoon ¼ cup of crust into each mini tart tin, using the bottom of a glass or measuring cup to press down until even on the bottom and around the sides. Set aside while you make the filling.
  • Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix until well incorporated. Add remainder of ingredients, and mix until smooth and lump-free, about 30 more seconds. Fill each tin with about ¼ cup cheesecake filling, to just below the top of each tart pan.
  • Press three cranberries into each tin, ensuring that they are partially covered by the cheesecake. Bake at 350 degrees for 15-18 minutes or until set on the outside and slightly soft in the middle. Allow to cool completely.
  • Place all whipped cream ingredients in a medium size bowl. With a standing or hand mixer, whip until stiff peaks form. Spoon or pipe a small amount of whipped cream onto each cheesecake tart, and top with cranberries tossed in sugar plus a walker shortbread star. Add a sprig of greenery for a festive finish. Makes eight 4” tarts. Enjoy!
  • Cover and store any leftovers in the fridge for up to three days. Best stored without whipped cream; add whipped cream right before serving each day. 

Notes

See blog for dietary substitutions on dairy and gluten.