Chocolate Cheesecake Tarts (Tartlets)

Adorable mini tarts filled with a rich chocolate and cream cheese mixture in a buttery shortcrust pastry. These are semi-homemade chocolate cheesecake tarts and take only 20 minutes to make. Also, this chocolate cream cheese tart recipe uses ready-to-use tart shells that cut preparation time by half and make entertaining a breeze.

---

Why you’ll love these tarts

• Can you think of a dessert simpler than tartlets? Often, when I entertain, I choose to serve mini-tarts because they are pretty to look at and easy to serve. So, this is a semi-homemade kinda thing.
• First, you buy the tart shells readymade, which are so easy to find at any grocery store. However, if you plan to make homemade mini-tarts, calculate an extra 45 minutes of active time.
• And, it takes 15 minutes to make the chocolate filling.
• Lastly, 3 minutes to pipe the filling. How easy is that?

Homemade vs. ready-to-use tart shells

You can make the tart shells from scratch, or you can cheat and buy them from the store, as I have done here. Sometimes, it’s ok to be lazy. And yet, making mini tarts at home is not difficult. So, if you don’t have these ready-to-use tartlets, you can make them yourself. And, I have shared three different methods of making mini tarts with the recipe and video. You must check it out.

Ingredients and substitutes

• Chocolate – Always use good-quality chocolate. Chocolate that you enjoy eating. For example, I’m using 60% Callebaut couverture chocolate.
• Cream cheese – Use a good 38% or higher to get the maximum cheese flavor. Since low-fat cream cheese will make the consistency of the filling too soft.
• Whipping cream – I highly recommend using 35% fat whipping cream. The low-fat versions will have too much liquid and not whip well to soft peaks. And, the excess moisture can cause the crust to get soggy. But, if you plan to use a low-fat version, I would recommend assembling them closer to serving rather than ahead of time.

Step-by-step: Chocolate cheesecake tartlets

Tart shells (if making from scratch)

• Dough – In the bowl of a food processor, combine flour, salt, and sugar; pulse for a few seconds. Add cubed chilled butter – pulse until it resembles a breadcrumb consistency. Combine the egg yolk with water and add it to the processor. Pulse until combined, but don’t overdo it.
• Chill – Transfer to a work surface – bring the dough together to form a disc. Wrap in cling wrap and chill in the fridge for about 15 minutes.
• Line the shells: When chilled, roll small pieces of dough into discs and line each tart shell. Cut off any excess at the edges. Alternatively, you can cut a small disc for the base of the tart and strips for the sides. Cut off any excess. Place the tartlet in the fridge while you preheat the oven
• Preheat the oven to 200℃ / 400℉
• Bake shells – Prick the pastry all over with the tines of a fork or a cocktail stick to prevent the dough from puffing up. Bake in the preheated oven – the 3-inch mini-tarts take 10 to 12 minutes, while the 5-inch mini-tarts take about 12 to 14 minutes. Cool the tarts completely before filling

Chocolate cheesecake filling

• Melt the chocolate in a microwave-safe bowl or double boiler. Set aside to cool.
• Whip the heavy cream to soft peaks. Add the cream cheese, sugar, cornstarch, salt and vanilla extract. Whip until just combined, don’t overwhip. Fold in the cool melted chocolate until well combined.
• Transfer the cream cheese mixture to a piping bag and pipe into each tart shell.
• Garnish with a little shaved chocolate. Chill for a few hours before serving.Chocolate shaving

• Simple Ways to Make Mini Tart Shells for Delicious Treats
• Chocolate Tartlets
• Raspberry Jam Tartlets: A Tasty Treat for Any Occasion
• Salted Chocolate Caramel Tartlets
• Rich Shortcrust Pastry – Pâte Sablée

Frequently asked questions

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.

---