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Mini Snickerdoodle Cheesecake Tarts

For David, my cousin’s fiance, I knew I wanted to make something with cinnamon sugar and cream cheese because he went crazy for my Mini Snickerdoodle Bundt Cakes when I made them for Thanksgiving. So I decided to make him mini tarts and finally put my mini tart pans to use!!

Mini Snickerdoodle Cheesecake Tarts

Adapted from King Arthur Flour


  • 1 1/4 cups unbleached all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 6 tablespoons soft butter
  • 1 large egg yolk


  • 8-ounce package cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract


  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  1. Whisk together the flour, sugar, and salt. Mix in the butter until evenly crumbly
  2. Add the egg yolk, mixing till the mixture holds together when squeezed
  3. Press the dough into four mini tart pans, pushing firmly up the sides. Prick the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F
  4. Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven
  5. Mix the softened cream cheese with the sugar until well blended, making sure to scrape the sides and bottom of the bowl
  6. Mix in the eggs one at time, then the cream and vanilla extract
  7. Pour the filling into the baked crust. Reduce the oven heat to 350°F. Bake for 20 to 25 minutes, till the tart is nearly set; a small spot in the middle will remain soft-looking
  8. Remove from the oven, wait two minutes, and then sprinkle with the cinnamon sugar
  9. Cool at room temperature for 1 hour; then refrigerate until ready to serve

Pre-baked crust

Post-baked crust

With the added cream filling, all ready to be baked in the oven

And the final product!


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