Mini California Fig Cheesecake Tarts

Mini cheesecake tarts with dried figs are ready to party. Preportioned and ready to serve, learn how to make mini cheesecakes for your next special occasion.

Course Dessert

Keyword how to make mini cheesecakes, mini cheesecake tarts

Servings tarts

Calories 1926kcal

Ingredients

2 refrigerated pie crusts

Filling:

2 cups Orchard Choice or Sun-Maid California Figs stemmed, chopped
1 cup water
2 tbsp lemon juice
1/3 cup granulated sugar
1/2 tsp ground cinnamon
4 tsp fresh ginger finely chopped
2 tsp lemon zest

Topping:

16 ounces cream cheese softened
1/2 cup granulated sugar
2 tbsp lemon juice
1 tbsp lemon zest
California Dried Figs thinly sliced
lemon zest curl

Instructions

Preheat oven to 375°F. Gently unroll crusts; cut 4-1/2 inch circles, using the 4-inch removable tart pan bottom as a guide. Press each piece into 4-inch tart pan; prick bottom with fork. Bake 15-18 minutes or until golden brown. Cool completely. In medium saucepan, combine filling ingredients; stir over medium-high heat until mixture boils. Reduce heat and cover; simmer until figs are tender, about 10 minutes. Remove cover and simmer until liquid is absorbed and filling starts to thicken, about 5 minutes. Transfer mixture to food processor; process until smooth. Set aside to cool. For topping, combine all ingredients in large bowl; beat with electric mixer until smooth. Spread cooled fig filling into cooled tart shells. Top with cream cheese topping and spread smooth. Refrigerate until ready to serve. Garnish with sliced fig and lemon zest curl.

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