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Easy Strawberry Cheescake Tartlets

Felesha Bell
Easy yet elegant strawberry cheesecake tartlets with the perfect cheesecake to graham crust ratio!
5 from 3 votes
Cook Time 21 mins
Total Time 21 mins
Servings 6


  • 12 whole graham cracker sheets 1.5 cups
  • 1.5 T. sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 6 T. butter melted
  • 8 oz. cream cheese room temperature
  • 1/3 c. granulated sugar
  • 1/2 c. sour cream room temperature
  • zest of one lemon
  • 1/2 inch vanilla bean seeded
  • 1 T. lemon juice
  • 1 whole egg room temperature
  • 1 egg yolk room temperature
  • 42 medium strawberries whole
  • 1/4 cup strawberry jelly


  • Crush the graham cracker sheets either in a food processor or by hand in a ziplock bag with a rolling pin.
  • Add sugar, cinnamon and nutmeg to the crumbs and pour butter into the bag with the crumbs Massage well until combined.
  • Pour about 1/3 c. of the crumbs into each of the six 4 inch tartlets with removable bottom pans and press into the bottom and along the sides until your crusts are even.
  • Place your crusts onto a baking sheet and bake for 6 minutes.
  • While your crusts are baking, beat cream cheese with sugar at medium speed until creamy . Add sour cream, lemon zest, vanilla bean seeds, lemon juice and beat well.
  • Add whole egg and beat on low until the yellow disappears, then add egg yolk until the yellow disappears.
  • Pour the filling evenly into each tart. You should have approximately 1/3 c. of filling in each tartlet.
  • Place them back in the oven and bake for about 10-15 minutes. They should be slightly jiggly in the center when done.
  • Allow the cheesecake tartlets to completely cool before decorating with whole strawberries.
  • Melt strawberry jelly in a saucepan over medium heat and brush the strawberries all over with the glaze. Now remove the bottoms from the rims. Say Grace and enjoy!!
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