You are looking at one of the easiest desserts on the planet but shhhh….don’t tell anyone! Make them think that you slaved away all day in the kitchen. These cream cheese tarts (which can also be made in a pie dish and served as slices) are sure to score BIG points with your Valentine, and anyone else that gets their hands on them. The good news is that aside from quickly browning up the graham cracker crust in the oven, the rest of the dessert is no-bake. Now that’s my kind of dessert!!
You can change up the topping with your choice of berries, we love using a mix of raspberries and blueberries as well. Use whatever you prefer, or happen to have in the fridge!! These are great as a make ahead dessert as well for entertaining. Throw this dessert together in the morning and store them in the refrigerator without the berries. When you’re ready to dig in, top with fresh berries and a sprinkle of powdered sugar if you’re really feeling fancy and serve.
- 12 muffin liners
- 1¼ C Honeymaid graham cracker crumbs
- ¼ C sugar
- 5 tbsp butter, melted
- 1 C heavy whipping cream
- 1 C powdered sugar
- 1 C cream cheese, softened
- 1 tsp vanilla
- Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and sugar together in a bowl. Line a cupcake pan with liners. Add a heaping tbsp of graham cracker mixture into each muffin liner, distributing evenly. Press the graham cracker mixture on the bottom and around the sides of the liner. Bake for 8-10 minutes. Set aside to cool
- Using a cuisinart mixer or a hand mixer, beat whip cream until it begins to thicken. Add cream cheese and vanilla and beat for an additional 30 seconds. Slowly add in powdered sugar and continue to beat until mixture thickens and forms peaks. Fill muffin liners to the top. Refrigerator at least 2 hours or until ready to serve. Serve with fresh berries of choice on top.