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Cranberry Cheesecake Tartlets

 Cranberry Cheesecake Tartlets
Ordinary cranberry sauce becomes extraordinary when spooned on top of a cheesecake filling inside a nutty crust. The recipe comes from our Test Kitchen.
4 ServingsPrep: 30 min. Bake: 15 min. + chilling

Ingredients

  • 1 cup slivered almonds, toasted
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 cup cold butter, cubed
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 cup whipped topping
  • 1 cup whole-berry cranberry sauce

Directions

  • In a food processor, combine the almonds, flour and sugar; cover and
  • process until blended. Add butter; cover and process until mixture
  • forms coarse crumbs.
  • Press onto the bottom and up the sides of four greased 4-in. tart
  • pans with removable bottoms. Bake at 350° for 13-15 minutes or
  • until golden brown. Cool completely on a wire rack.
  • In a small bowl, beat cream cheese until smooth. Add confectioners'
  • sugar and lemon juice and mix well. Fold in whipped topping.
  • Spoon into crusts. Cover and refrigerate for 4 hours or until set.
  • Just before serving, top with cranberry sauce. Yield: 4 servings.
Nutritional Facts: 1 tartlet equals 651 calories,

2 of 2

Cranberry Cheesecake Tartlets (continued)

Nutritional Facts: 43 g fat (20 g saturated fat), 77 mg cholesterol, 257 mg sodium, 60 g carbohydrate, 4 g fiber, 10 g protein.