Just in Time for the Fourth of July! Patriotic Cheesecake Tarts



Just in Time for the Fourth of July! What a scrumptious way to celebrate the holiday with your friends and family at the cookout!

Mini No-Bake Cheesecake Tarts
Servings 16

Prep Time
3 hours 30 minutes (3 hours for chilling)

Cook Time
15 minutes

2 boxes Wildtree Dessert Bar Crust
1/2 cup butter, melted
16 ounces cream cheese, softened
1(14 ounce) can sweetened condensed milk
2 tablespoons lemon juice
1 teaspoon vanilla

For Blueberry Lemon Cheesecakes:
1 1/2 tablespoons Wildtree Zesty Lemon Grapeseed Oil
1 cup Wildtree Wildly Blueberry Jam

For Strawberry Berry Cheesecakes:
2 tablespoons Wildtree Strawberry Cheesecake Blend
2 teaspoons Wildtree Very Berry Cheesecake Blend

Nutritional Info
Calories: 290
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 28g
Fiber: 0g
Protein: 5g
Cholesterol: 55mg
Sodium: 150mg

Method of Preparation
Preheat oven to 350°F. Line mini muffin pans with mini cupcake cups to make 48 cups. Mix melted butter and Wildtree Dessert Bar Crust together until a crumbly dough forms. Divide the dough evenly among the 48 cups and flatten in the bottom. Bake the crusts for 15 minutes and let cool.

Beat the cream cheese and sweetened condensed milk together on high until smooth and creamy, about 3 minutes. Beat in the lemon juice and vanilla. Fill the cooled cups to the top with cheesecake filling. Refrigerate for 3 hours.

For Blueberry Lemon Cheesecakes:
Beat in Wildtree Zesty Lemon Grapeseed Oil when the lemon juice and vanilla are beaten in. Top the cheesecakes with Wildtree Wildly Blueberry Jam once set.

For Strawberry Berry Cheesecakes:
Beat in Wildtree Strawberry Cheesecake Blend and Wildtree Very Berry Cheesecake Blend when the lemon juice and vanilla are beaten in.

Wildtree Product(s):
Dessert Bar Crust
Strawberry Cheesecake Blend
Very Berry Cheesecake Blend
Wildly Blueberry Jam
Zesty Lemon Grapeseed Oil

Let me know what you think of these by commenting on this blog post! 🙂


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