To make the cheesecake mixture, place all the ingredients in a medium bowl and mix until combined (I like to use an immersion blender.)

Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and set aside.

Lay out puff pastry squares on the baking sheets. Spread cheesecake filling to the pastry, leaving about a 1/2 inch border (no need to be precise). Top with fruit.

Bake for 15-20 minutes or until tarts are golden brown.

Remove from the oven and let cool slightly, then transfer to a wire rack to cool completely.

Combine ingredients for Tahini Lime Drizzle. Drizzle over cooled squares and serve.

Brush with egg wash around the exterior of the square and sprinkle with sugar.