Shortbread (No bake) Cheese Cake Tarts
(Recipe by Andria.cooks)
With holiday season upon us, one of my favorite and often requested holiday desserts are my Shortbread cheese cake tarts. This easy no bake cheesecake recipe is a delicious idea for all those cheese cake lovers out there that are intimindated about baking cheese cake. The creamcheese filling is whipped to perfection, you almost can't tell the difference between the cheesecake filling and the whipped cream! A decadeant delight that will keep you coming back for more. I hope you enjoy this recipe as much as I do! You can see the full video of the step by step making of these tarts on my instagram page [email protected].
If you make them, tag me and let me know how they turn out! Enjoy!
INGREDIENTS:
Shortbread cups:
1 cup unsalted butter (Room temperature)
1/2 cup of powdered sugar
1 tsp of vanilla extract
2 cups of flour
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Remaining ingredients:
2 cups of whipping cream
1/4 cup of powdered sugar
1 package of cream cheese
1/2 cup of sugar
1 tsp of vanilla bean extact
1/2 cup of graham crackers (finley crushed)
2-3 tbs of melted butter
1 cup of Fresh Strawberries (Pre washed and dried)
INSTRUCTIONS:
Preheat the oven to bake at 350 and grease the inside of a 12 cupcake pan and set aside.
In a stand mixer add the butter to the mixing bowl and sift in the 1/2 cup of powdered sugar and beat on high speed until light and fluffly. Add in the vanilla extract and in 1 cup of flour, mix until combined then add the second cup of flour and mix on low speed until the dough is formed.
On a floured surface, add the dough and using a rolling pin (dust with flour first), roll out the dough until it's about 1/4 inch thick. I use a water drinking glass to cut the round shape of the dough so each one slides in nicely to the muffin tray spots. You may have to roll out the dough a couple of times to get the 12 circles.
Once the dough is spread out in each muffin hole, using a fork, pierce the bottoms of the dough to ensure it doesn't lift too much when baking and bake at 350 for about 15 -20 min (watch them, they will start to brown, you want to pull them out when they are a light golden brown. *Its important you let them cool completely before you try and remove them from the muffin tray*. Once they are cooled, they will pop right out by gently insterting a sharp knife along the edges. Set aside until they are ready to fill.
In a small mixing bowl, add the graham cracker crumbs and 2 tbs of melted butter and mix until it's all crumbly, it sould only be slightly wet, if it's too wet, add a little more of the crumb mixture. Using a teaspoon, fill the bottom of the shortbread cup and compact down, this will give you a 1/4 inch of graham cracker crust. Repeat until each shortbread cup is filled.
In a seperate mixing bowl, cold whipping cream and beat at a high speed for 2 mins, it will start to form, then add the sifteded powdered sugar and continue to whip until stiff peaks form on the whipping cream. Put the whipped cream into the fridge until you are ready to use it.
In a seperate mixing bowl, add the cream cheese, sugar and vanilla bean extract and whip on high speed for 2-3 mins. Then add in 1 cup of the whipped cream from the fridge fold in until mixed then whip for an additional minute. Remove from mixer stand and add to a pipping bag with a star tip. I let it set in the pipping bag for an hour in the fridge before I pipe it into the shortbreaad cups.
Once the cream cheese filling is set, pipe into each short bread cup and top with a spoon of whipped cream (I usually pipe the whip cream on top as well) and a freshly sliced strawberry. Repeate until all 12 cups are filled. Place on a tray and refridgerate until ready to serve.
Makes 12
Enjoy!
