These cheesecake mincemeat tarts are a twist on the traditional British mince tarts. They’re easy to bake and to eat, which means them the perfect holiday dessert for a party.
These cheesecake mincemeat tarts are a take-off of the traditional British mince tarts, but have a cheesecake topping instead of the standard pastry top (and no meat). In my books, a little extra cheesecake is never a bad thing 🙂
Around my house these are a tradition at Christmas. I think there would be some temper tantrums if we didn’t serve them.
Having said that, mini tarts and cupcakes are also my favorite desserts for parties, especially if there’s a buffet involved (which most of my parties have).
They are so easy to serve and everyone can get the portion they want. If they want a bigger size, they can take more than one!
And these ones go really well on the sweets tray at a Traditional Tea Party.
- Mini tart shells – you can use the store bought kind, or make your own with our no fail pie crust pastry recipe.
- Prepared mincemeat – I buy pre-made mincemeat filling in a jar
- Dairy – sour cream, cream cheese
- Baking supplies – flour, sugar
- Flavoring – vanilla
Utensils and Supplies
- mini muffin tins* – enough for about 48 tarts. You can also use standard sized muffin tins if you want larger tarts.
- mixing bowl
How To Make Cheesecake Mincemeat Tarts
The first step to making this cheesecake mincemeat tarts recipe is to line the muffin tins with the tart shells.
You can either buy them pre-made (usually in the freezer section) or make your own using our no-fail pastry crust recipe.
Then place a small spoonful of the mincemeat in the bottom of each tart shell. You don’t want to fill it too full because we will be putting the cheesecake on top of it.
Next, make the cheesecake.
To do this, beat the cream cheese in a mixing bowl until it is smooth.
Then add in the sour cream, eggs, vanilla, and lemon peel.
Finally, stir in the flour and sugar.
Cover the mincemeat mixture in each of the tarts with a layer of the cheesecake mixture.
Bake at 375F for 25 to 30 minutes until lightly browned.
Just before serving, add a scoop of mincemeat filling to the tops of each of the tarts.
You can also freeze these tarts in a airtight container for up to a month.
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Cheesecake Mincemeat Tarts
- 48 mini-tart shells You can either buy these pre-made or click here to see our recipe for No-Fail Pie Crust Pastry if you want to make them yourself.
- 1 29-ounce jar of prepared mincemeat. I usually buy pre-made mincemeat but if you want to make your own, try this great recipe from delightfulrepast.com.
- 1 8-ounce package of cream cheese
- 1 cup sour cream
- 2 eggs
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 1 Tablespoon flour
- Heat oven to 375° F.
- Line the mini-muffin tins with the mini tart shells.
- Place a small spoonful of the mincemeat into the bottom of each tart shell. Be sure to leave about 1/2 cup of the mincemeat in the jar to use as a topping later.
- In the mixing bowl, beat the cream cheese until smooth.
- Blend in the sour cream, eggs, lemon peel and vanilla.
- In a separate small bowl, mix the sugar and flour together.
- Stir the sugar mixture into the sour cream mixture.
- Pour the cream cheese mixture over the top of the mincemeat in each of the tarts.
- Bake for 25 to 30 minutes, until lightly browned.
- Cool. The tarts can be frozen at this point and thawed before serving.
- Just before serving, spoon a little of the reserved mincemeat on top of each of the tarts.
Enjoy your delicious Cheesecake Mincemeat Tarts! They are perfect for an afternoon tea.