Cheat's cheesecake tarts

Rustle up these speedy cheesecake tarts in just 15 minutes for the perfect sweet finish to any meal.

12

10m

Note: + cooling time

5m

Ingredients

  • 12 gingernut biscuits
  • 250g cream cheese, softened
  • 2 tbs icing sugar mixture
  • 1/4 cup (80g) lemon curd
  • Strawberries, halved, to serve
  • 1 gingernut biscuit, extra, crushed

Method

STEP 1 

Preheat oven to 180°C. Place 1 biscuit over each hole of a 12-hole round-bottomed patty pan. (Alternatively, use a 12-hole, 1/3-cup/80ml muffin pan.) Bake for 4 mins or until the biscuits soften slightly. Use a clean tea towel to gently press the centre of each biscuit into the hole to make tart cases. Set aside in the pan to cool slightly. Transfer to a wire rack to cool completely.

STEP 2 

Meanwhile, place the cream cheese in a medium bowl. Sift icing sugar over the cream cheese and stir to combine.

STEP 3 

Spoon cream cheese mixture evenly among the tart cases, making a small indent in the centre. Top with lemon curd and strawberry. Sprinkle with crushed biscuit to serve.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Sesame-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.