A no-bake filling featuring mascarpone cheese makes these two-bite cheesecake mini-tarts easy to make ahead of time. Garnish with the fruit of your choice.
2teaspoons(2teaspoons)apple or currant jelly, warmed until slightly runny
Instructions
Beat 8 ounces mascarpone cheese, room temperature in a medium mixing bowl until light and fluffy. (I use a portable mixer.)
Melt 1 cup white chocolate chips in a small oven-proof bowl in a microwave. Heat for 45 seconds on 50% power and stir. Repeat until the chips are melted.
Add melted chocolate to the mascarpone cheese and whip. Then add 3 tablespoons sour cream and keep whipping until well-combined.
Use a light touch and a spatula to fold in 5 tablespoons frozen whipped topping, thawed and 1 teaspoon vanilla bean paste until the filling is smooth.
Spoon or pipe (ziplock bag with a small snip across one corner works well) filling into 24 mini-tart shells, either store-bought or hand-made.
Chill. Before serving, add the fruit of your choice. Refrain from washing the fruit, but gently wipe each berry clean with a damp paper towel.
Lightly glaze fruit by dabbing 2 teaspoons apple or currant jelly, warmed until slightly runny onto each piece of fruit after you have placed it on the tart. No worries if you have the occasional drip.
Notes
Please note the amount of tarts you end up with is in direct proportion to the size of your tart shells and how much filling you put in each tart. I use these tart shell liners from Amazon if you want to know the size you see in the pictures.