Kat's Cheesecake Tarts

"If you like cheesecake, you'll love these great homemade cheesecake tarts! They're easy to make and very tasty. Great for parties, or just as a treat for the kids or anyone!"
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1 h servings 836 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 836 kcal
  • 42%
  • Fat:
  • 61.5 g
  • 95%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk 5 cups flour, 1 tablespoon brown sugar, baking powder, and salt in a large bowl. Cut lard into flour mixture until mixture resembles coarse crumbs. Whisk cold water, 1 egg, and vinegar together in a separate bowl. Make a well in the center of flour-lard mixture. Pour egg mixture into well and mix until dough forms.
  3. Divide dough into fourths; wrap 3/4 of the dough in plastic wrap. Form the remaining 1/4 of the dough into 12 balls and flatten each ball into a disc. Press each disc into the bottom and up the sides of a muffin cup.
  4. Beat cream cheese and white sugar together in a bowl until smooth. Add 1/3 cup melted margarine, milk, 2 eggs, and vanilla extract to cream cheese mixture; beat until smooth. Pour cream cheese mixture into prepared muffin cups.
  5. Mix 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted margarine together in a bowl with a fork until crumbly, adding more flour and brown sugar as necessary until crumb topping has desired consistency. Sprinkle topping over each muffin cup.
  6. Bake in preheated oven until filling is set, 12 to 15 minutes.


  • Cook's Note:
  • The pastry makes enough for 4 double-crust pies or for 48 tart shells. It can be kept frozen for up to three months, or refrigerated for two weeks.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the crust ingredients. The actual amount of crust consumed will vary.

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