Raspberry Eggnog Cheesecake Tarts

Raspberry Eggnog Cheesecake Tarts Raspberry Eggnog Cheesecake Tarts
  • null min prep
  • 50 minutes
  • 130 calories
  • $0.33
  • Gluten Free


Makes: 12 servings
  • 2/3 C (160 ml) gingersnap crumbs or gluten free cookie crumbs
  • 1 1/2 Tbsp (375 ml) butter, melted
  • 1 pkg (8 oz/ 250 g each) cream cheese, softened
  • 1/2 pkg Eggnog Cheesecake Mix (2)
  • 2 eggs
  • 1/4 C seedless raspberry jam


  • Arrange one oven rack in centre of oven; another on the lowest level. Place Perfect Portion Muffin Pan on Sheet Pan. Line each well with a paper liner. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325 F.
  • In bowl, combine crumbs with melted butter; press 2 tsp into bottom of each well in muffin pan.
  • In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth; beat in eggs, one at a time. Spoon filling over crusts, smoothing tops.
  • In small bowl, whisk jam to loosen; spoon 1 tsp over top each cheesecake; using toothpick, swirl through batter to create a marbled effect.
  • Bake until edges are set, and centre slightly jiggles, 30–35 min. Let cool in pan.
  • If making ahead, refrigerate up to 3 days or freeze in a single a layer on sheet pan; wrap individually and freeze up to 1 month.
Nutritional Serving Size Per serving:
Calories 130
Fat 7 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 55 mg
Sodium 150 mg
Carbohydrates 14 g
Fibre 0 g
Sugar 10 g
Protein 3 g

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Perfect Portion Muffin Pan
Eggnog Cheesecake Mix (2)