Several mini fruit tarts are displayed on a wooden serving board. They feature crispy tart shells filled with white cream cheese. Some are topped with whole blueberries, while others are garnished with sliced strawberries. A purple fabric is slightly visible in the background.

Desserts

Mini Cheesecake Tarts With Fresh Fruit

6 cakes

30 minutes

This ultra simple and light fruit dessert requires (almost!) no cooking. It combines a delightful tortilla crunch with a silky-smooth cheese filling and fresh fruit—a true summertime treat.

INGREDIENTS

For the tart shells:

2 Mejicano tortillas, 10”
Olive oil, for brushing
1 tbsp brown sugar
1 tsp ground cinnamon

For the filling:

½ block (125 g) cream cheese
¾ cup Greek yogurt
2 tbsp honey
1 tsp vanilla extract
Your choice of fresh fruit (blueberries, strawberries, raspberries, etc.)

STEPS

Prepare the tart shells:

Preheat the oven to 400 °F (200 °C).
Using a round cookie-cutter, cut out 6 circles from the tortillas.
Place the circles in a muffin tin, gently pressing down to shape them into small shells.
Brush each one with a bit of olive oil and sprinkle with brown sugar and cinnamon.
Bake for about 10 minutes, until golden and crisp.
Allow to cool completely before filling.

Prepare the filling:

In a bowl, mix the cream cheese, yogurt, honey, and vanilla until the texture is well blended and smooth.
Divide the mixture between the cooled tart shells.
Add a generous serving of fruit on top of each tart.

Storing:

Keep refrigerated or frozen, depending on your needs!