What is more perfect for a spring wedding or shower than these little tarts? With a sugar cookie crust and a cheesecake filling, these sweet treats look beautiful, taste delicious and are a snap to make.
Ingredients:
1 package sugar cookie dough
Whipped cream for topping
8 oz. cream cheese
Dutch Chocolate for dusting
1/2 cup sugar
1 tsp. vanilla
1 cup whipped cream (or 4 oz. Cool Whip)
Directions:
1. Preheat oven to 350 degrees.
2. Divide sugar cookie dough into 24 portions.
3. Press each slice into a greased mini muffin tin going 2/3 up the sides.
4. Bake 8-10 minutes until the edges just start to turn a golden-brown.
5. Cool 5 minutes.
6. While they are cooling, beat cream cheese until smooth.
7. Add sugar and vanilla, beating for 2-3 minutes until creamy.
8. Fold in the whipped cream.
9. Spoon cheesecake filling (or pipe it) into each cup.
10. Pipe with whipped cream and dust with chocolate before serving.
Serves 24
