Mini Butter Tart Cheesecakes
All of the goodness of the classic butter tart in creamy cheesecake form! Luscious vanilla cheesecake with a graham cracker crust is topped with decadent maple butter tart sauce, all served in individual portions, making these the perfect portable dessert for holiday entertaining.
Servings 12 mini cheesecakes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter , melted
For the Cheesecake:
- 2 8 oz packages cream cheese , softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
For the Sauce:
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1 tsp white vinegar
- 1 tsp vanilla
- 2 tbsp unsalted butter
- 1 pinch salt
- 1/2 cup heavy cream
- 1-2 tsp corn starch plus 1-2 tbsp heavy cream , mixed into a slurry
- 1/2 cup raisins
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners and set aside.
- In a small bowl mix together all the ingredients for the crust. Press about 1 tablespoon of mixture into each muffin liner, pressing down firmly (I used the bottom of a glass spice container to press down).
- In a large mixing bowl, mix all the cheesecake ingredients together with an electric hand mixer or stand mixer until completely smooth. Distribute evenly into the muffin cups over the crust. Bake for 15-18 minutes.
- While cheesecakes are cooking, mix together the brown sugar, maple syrup, vinegar, vanilla, butter and salt in a small saucepan. Heat over medium-high heat until bubbling. Reduce heat to low and stir in cream and corn starch slurry. Allow to cook for 5 more minutes and then remove from heat. Stir in raisins and set aside.
- Allow both the cheesecakes and butter tart sauce to cool completely. The sauce should be fairly thick once it has cooled. Spoon butter tart sauce evenly over cheese cakes. Keep cheesecakes in refrigerator until ready to serve.