Mini Blueberry Cheesecake Tarts

If you want to impress your family with a FANCY and DELISH dessert this holiday season, you’re going to love this recipe!

Feel free to use your favorite berry in this recipe, such as strawberries, blackberries or raspberries. And if you want to make the tarts vegan, you can substitute cream cheese with a plant-based cream cheese!

Ingredients:

Flakey Dough

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 2 tbsp coconut oil, frozen
• 5 tbsp water, freezing cold

Cheesecake Mixture

• 1/4 cup cream cheese
• 1 tsp lemon zest
• 1 tsp honey
• 1/2 tsp vanilla extract

Blueberry Mixture

• 1 cup frozen blueberries
• 1 tbsp lemon juice
• 1/2 tbsp granulated sugar
• 1/2 tbsp cornstarch
• 1 tsp lemon zest

Procedure:

1. Preheat the oven to 400F and oil a 6 cup muffin pan.
2. In a medium bowl, mix the flours together. Add the frozen coconut oil and mix it into the dough until the coconut oil resembles a crumb.
3. Add the freezing cold water 1 tbsp at a time, until a crumbly dough forms. Press the dough into a ball, wrap it in plastic film, and let it chill in the fridge.
4. Meanwhile, in a small bowl, mix the cheesecake ingredients together and set aside.
5. In a medium bowl, combine the blueberry mixture ingredients together and set aside.
6. Divide the chilled dough into 6 pieces. Roll each piece into a 1/4″ thickness and form the crust by pressing it against the muffin pan.
7. Spread the cheesecake mixture evenly between 6 tarts then top it off with the blueberry mixture.
8. Bake at 400F for 15 minutes. Let the tarts cool completely before removing it from the muffin pan.

Let us know how you like the recipe by commenting below! And be sure to tag us in your Instagram posts 🙂