Chocolate Chip Cheesecake Mini Tarts

Chocolate Chip Cheesecake Mini Tarts

Oh no you didn't...

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Do you ever have those moments when you're craving something sweet and no matter how hard you try to distract yourself, the craving just grows, bigger, meaner, more powerful, till it's all encompassing...like a sugar-breathing dragon? Yeah...me too.

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It's how this dessert was born, in fact. I was trying to think about carrots. Hooray...carrots are so good...as I sigh and roll my eyes...and cry into my pillow.

One carrot in and my sugar-breathing dragon got loose, and once that happens there's no going back. That dragon burns down my whole kingdom, wreaking havoc on anything and everything in its path. So, I figure, for the sake of my family's well-being (and my sanity), I may as well hop on the dragon's back and enjoy the ride.

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Want to join me? The ride goes something like this...first stop, Cookie Dough Town. We always want to start at cookie dough town, I mean, come on, it's the best. Second stop, Dark Chocolate Nation, perfect compliment to cookie dough town. Then a quick layover at Salted Caramel City. Don't forget to take pictures, the dragon moves very quickly. We're on to Cheesecake Land, also known as the happiest place on earth. So light and airy, fluffy and grand! Makes you want to sing out loud. And we round off the trip with a brief stop at Chocolate Chip Cottage, because we need souvenirs. 

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Now for my scrapbook. If I were being honest, I'd call this trip: All the Time I've Wasted at the Gym. But that's depressing, causing further sighs and tears into my pillow, which ultimately leads to another visit from the sugar-breathing dragon. So a happier title: Chocolate Chip Cheesecake Mini Tarts. It's a ride I won't forget...but may regret when trying to button my jeans tomorrow.

Tickets sold here.

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Chocolate Chip Cheesecake Mini Tarts

* Makes 8 mini tarts 

  • 2 1/4 cups all purpose flour
  • 1/2 tsp baking soda (at high altitude reduce by 1/8 tsp)
  • 1 tsp kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed (at high altitude reduce by 1 tablespoon)
  • 2 large eggs room temperature (at high altitude, add an egg)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups Hershey's semi-sweet mini chips 
  1. Preheat your oven to 350°F. Spray eight 3" diameter ramekins with non-stick spray. Spread them on a baking sheet. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
  3. With an electric mixer, cream the butter and two sugars on med-high till light and fluffy, about 3 to 5 minutes. Scrape down the bowl.
  4. With the mixer on low, add the vanilla and eggs, one at a time, beating well after each addition. Scrape down the bowl.
  5. With the mixer on low, add the dry ingredients and mix till just combined. With a wooden spoon or rubber spatula, fold in chocolate chips.
  6. Using an ice cream scooper or large spoon, scoop a generous amount (about 3 tablespoons) of batter into the ramekins. 
  7. Bake for 15 mins, then check for doneness. If the cookie dough has settled and is lightly browned on the edges they're ready. The sides should be firm and the center slightly underdone.
  8. Remove from oven and with a spoon or small jar (I use a small glass candle votive), press firmly down in the center and up on the sides to create a well. If the center still seems raw, place them back in the oven for a few more minutes to allow the center to set. If needed, recreate the well in the center to finish the crust. 
  9. Place ramekins on wire rack and allow to cool completely. If you'd like, you can remove the tarts from the ramekin, but you must let them set and cool first. 

Whipped Cheesecake Filling

  • 3/4 cup heavy whipping cream, chilled
  • 8 oz cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce (Optional, but highly recommended)
  1. With an electric mixer, using the whisk attachment, whip the chilled cream till stiff peaks form.
  2. In a separate bowl, beat cream cheese, vanilla, and powdered sugar till smooth.
  3. With a rubber spatula, fold the cream cheese mixture into the whipped cream till blended.
  4. Scoop a generous serving of Stonewall Kitchen's Dark Chocolate Sea Salt Caramel sauce into the bottom of each ramekin crust. Top with a thick layer of whipped cheesecake filling. Sprinkle with extra chocolate chips, if desired. Store covered in the fridge till ready to serve. 

Enjoy!

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Stonewall Kitchen, LLC
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