Cheesecake tarts!  I have always wanted to try making individual cheesecake tarts since I love getting them at September Cheese Farm.  Love them!  Today, New Year’s Day, I decided to make them for my in-law’s birthday celebrations.  I made an oatmeal-pecan crust and found a cheesecake base that I just divided into four bowls for the different flavors.  They turned out divine!  Try some for yourself.   This recipe makes 36 cheesecake tarts.

Oatmeal-Pecan Crust

2 cups gluten-free oats

3/4 c finely chopped pecans

1 1/2 c packed light brown sugar

3/4 – 1 cup melted butter

Heat oven to 375 degrees.  Line 36 medium muffin cups with paper or foil liners.  In large bowl, combine oats, pecans, brown sugar, and the butter, blending well.  Spray paper liners lightly with coconut cooking spray.  Spoon about 2 T into each cup and press down firmly with bottom of a cup to form a crust.  Bake 8 – 10 minutes, or until lightly golden brown.    Remove from oven  to cool and reduce heat to 325 degrees.

Cheesecake batter

3 ( 8 oz) packages cream cheese, room temperature

1 cup sugar

4 eggs

1 t vanilla

1/3 cup heavy cream

1 T gluten free flour

In  a large mixing bowl, combine cream cheese and sugar with electric mixer.  Beat at medium speed until well combined.  Add eggs on low speed, one at a time, beating well after each addition.  Add vanilla, cream and flour, mixing until smooth and creamy.

If you want to make a bunch of different kinds, divide batter into individual mixing bowls.

Key Lime cheesecakes

To the above mixture, add 1/4 freshly squeezed key lime juice and the rind of one key lime.

Chocolate chip cheesecakes

Add 1/4 – 1/2 cup semi-sweet mini chocolate chips and mix well.

Mocha cheesecakes

Add 1 heaping teaspoon coffee grounds and 1/4 c brewed coffee and mix well.

Chocolate Peanut Butter cheesecakes (dedicated to my husband and brother in law)

Add 1 heaping tablespoon of creamy peanut butter and 1/8 – 1/4 cup heavy cream and mix well

Fill each cup with the cheesecake mixture.  Bake in preheated oven for 10 minutes, reduce heat to 275 degrees and continue to bake for 15 minutes more.  Remove from the oven and allow the cupcakes to cool completely.  Remove cupcake papers and refrigerate for at least 2 hours before serving.