White Chocolate Cheesecake Tarts

No bake White Chocolate Cheesecake Tarts with blueberries and mint
White Chocolate Cheesecake Tarts

I have long thought that tarts are one of the most perfect desserts. They are small, easily customized, and absolutely beautiful. They are perfect for parties and can be made in bulk. These white chocolate cheesecake tarts are extremely delicious and decadent, yet light and airy. And the best part…no-bake. You will not need to touch your oven for this recipe, which means this is great for an easy cleanup. I have chosen to garnish these with mint and blueberries, but you can of course garnish with whatever you want. Some lemon zest, raspberries, strawberry jam etc. The various ways to beautify these tarts is endless!

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I used pre-made mini tart shells as there are quite a few good brands out there these days, but you could of course make your own. I just feel it saves a lot of time and trouble to use store bought ones for this recipe. These ones I got are light and buttery and perfect to be filled with my white chocolate cheesecake mixture.

If you aren’t a fan of white chocolate (I know I know…it really isn’t even chocolate) you can easily substitute this with dark or milk chocolate and it will still be delicious. I would however change the garnish to strawberries or raspberries since red has a much better contrast on chocolate than blueberries.

This recipe makes 24 white chocolate cheesecake tarts, and they can last about a week covered in the fridge. They do get more dense as time goes on but I’ve found some people actually like that more since the texture starts to become more like a normal cheesecake.

White Chocolate Cheesecake Tarts Ingredients

24 Mini Tart Shells; if you want to buy in bulk, this is a good choice

250 grams Philadelphia Cream Cheese

160 grams White Chocolate; I used aerated white chocolate as it melts quicker but it doesn’t really matter for the recipe.

150 grams Confectioner’s Sugar

120 ml Heavy Cream

2 tbsp Granulated Sugar

2 tsp Vanilla Powder

Mint and Berries; to garnish

White Chocolate Cheesecake Tarts Instructions

1. In a double boiler begin melting the white chocolate.

melting the white chocolate

2. While the chocolate is melting, using a stand mixer on the whisk attachment cream together the cream cheese and confectioner’s sugar. When they are mixed, add the vanilla powder.

3. Slowly pour in the melted white chocolate, scraping down the sides to make sure everything is well mixed.

4. Whip the heavy cream with the granulated sugar until it has about quadrupled in size. I used a graduated cylinder and a stick blender and ended up with about 500 ml of whipped cream.

folding the whipped cream into the white chocolate cheesecake

5. Fold the whipped cream into the white chocolate cheesecake mixture carefully. Do not over-mix. Set in the fridge for at least 2 hours.

Piping the white chocolate cheesecake

6. Spoon or pipe the white chocolate cheesecake mixture into the tart shells and garnish with blueberries and mint (or whatever you prefer really).

white chocolate cheesecake tarts
white chocolate cheesecake tarts with blueberries and mint

Notes

If you want a denser cheesecake, just use less heavy cream. I would not cut it by more than half, but if you did go down to 60 ml of heavy cream you will end up with a cheesecake that is a bit heavier. I like it light and airy since the chocolate itself is heavy, but it is entirely up to you.

Also, if you substitute the white chocolate for dark or milk chocolate, I would not lower the heavy cream amount because it will be airy similar to a faux chocolate mousse cheesecake which is just delicious.

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white chocolate cheesecake tarts

White Chocolate Cheesecake Tarts

A beautiful and delicious dessert perfect for large groups. These white chocolate cheesecake tarts are light and airy while remaining decadent
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Course: Dessert
Cuisine: American
Keyword: White Chocolate Cheesecake
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Servings: 24 tarts

Ingredients

  • 24 Mini Tart Shells
  • 250 grams Philadelphia Cream Cheese
  • 160 grams White Chocolate
  • 150 grams Confectioner's Sugar
  • 120 ml Heavy Cream
  • 2 tbsp Granulated Sugar
  • 2 tsp Vanilla Powder
  • Mint and Berries to garnish

Instructions

  • In a double boiler begin melting the white chocolate.
  • While the chocolate is melting, using a stand mixer on the whisk attachment cream together the cream cheese and confectioner's sugar. When they are mixed, add the vanilla powder.
  • Slowly pour in the melted white chocolate, scraping down the sides to make sure everything is well mixed.
  • Whip the heavy cream with the granulated sugar until it has about quadrupled in size. I used a graduated cylinder and a stick blender and ended up with about 500 ml of whipped cream.
  • Fold the whipped cream into the white chocolate cheesecake mixture carefully. Do not over-mix. Set in the fridge for at least 2 hours.
  • Spoon or pipe the white chocolate cheesecake mixture into the tart shells and garnish with blueberries and mint (or whatever you prefer really).
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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