Chocolate chip cheesecake tarts

Chocolate chip cheesecake tarts

Photo by Joann J.

  • Prep Time


  • Total Time


  • Servings



  • Chocolate Tarts:

  • c. flour

  • c. sugar

  • ½

    c. unsweetened cocoa

  • ¼

    tsp. salt

  • c, butter

  • 4-6

    T. water

  • Cream cheese filling:

  • 4

    oz. cream cheese, softened

  • 3

    T. sugar

  • ½

    c. sour cream

  • 1

    egg yolk

  • 1

    tsp. vanilla

  • ¼

    c. miniature chocolate chips


Stir together flour, sugar, cocoa and salt. Cut in butter until pieces are the size of small peas. Sprinkle with water 1 T. at a time stirring until moistened. Form into 1” balls and press onto bottom and up the sides of ungreased mini (1 ¾”) muffin pans. Beat the cream cheese and sugar until fluffy. Beat in sour cream, egg yolk and vanilla. Divide mixture evenly among muffin cups. Sprinkle the top of each with a few mini chocolate chips. Bake in 325 degree oven for about 25 minutes. Cool slightly in pan. Use a knife to loosen tart from pan and remove. Makes approx. 36 tarts.


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