Better Blender Cheese Tarts

Rorie Weisberg Rorie Weisberg
5.0 (2 reviews)
Jump to Ingredients

This recipe took many attempts to get right. Once I tasted the first batch, I was driven to make it work. If you can’t get ahold of my Grain Free Mix, you can substitute with almond flour, but it won’t have the same results. I tried it both ways and my taste testers all liked the mix version better, but they agreed that the almond flour version was good if you didn’t try the other one first!

Enjoy this treat all year round — my kitchen to yours. Yields 14 tarts.

2h 14
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Dairy

Contains: Dairy, Egg

Directions

Prepare the Cheese Tarts

  1. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Grease 14 metal muffin tins with coconut or avocado oil.

  2. In a medium-sized bowl, combine dough ingredients. Mix well, either by hand or with an electric mixer, until a soft dough forms.

  3. Divide dough into 14 small balls. Press each ball into the bottom and up the side of a muffin tin to form a cup shape. Par-bake for five minutes. Remove and allow to cool.

  4. Meanwhile, combine filling ingredients in a NutriBullet or blender. Blend for one to two minutes until it reaches a creamy, smooth consistency. (Don’t skip this step, and don’t try to mix by hand or with an electric mixer. If you do, your filling will be clumpy.)

  5. Top each muffin cup with three tablespoons of the cheese filling. Return to oven for 20–25 minutes.

  6. Allow tarts to cool completely before removing from the muffin tins. Use a spoon to remove any stuck batter around the sides, then carefully lift each tart out of its muffin holder.

  7. Refrigerate and serve cold. Top with fresh chocolate on top.

Credits

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

Suggested Recipes

Explore

cheese cake cheese tarts cheesecake cheesecakes gluten-free desserts healthy low sugar rorie weisberg Shavuos
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

2 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

geneshe baer •

sub for Greek yogurt? What can I use instead of Greek yogurt in this recipe?
Thank you.

Raquel Malul Kosher.com Team •
Reply to geneshe baer

Regular yogurt or sour cream.

Leah Gottheim Kosher.com Team •

Great cheesecake I made the filling in a pre made graham cracker crust and it was delicious. If baking in cake form instead of as muffins, increase cook time to 45-50 minutes.

Not as rich and sweet as regular cheesecake but very good and you can eat more without feeling overloaded. Maybe next time I'd add a little sour cream I felt like it needed a drop more moisture but overall it was great, would make again.

Raquel Malul Kosher.com Team •
Reply to Leah Gottheim

We are so happy that you enjoyed this lighter cheesecake recipe and that it can also be made into a cake :)