Boston Creme Cheesecake Tarts
Bite-size vanilla cheesecakes on a shortbread crust, topped with vanilla custard and chocolate ganache — all the flavor of Boston cream with a couple of clever shortcuts.
- Prep Time
- 30 min
- Cook Time
- 20 min
- Total Time
- 50 min
- Servings
- 42 tarts
When it comes to New York style cheesecakes, these little cupcake-size guys are more addictive than I'd like to admit. Boston Creme is pretty simple: a classic vanilla cheesecake topped with vanilla custard and chocolate ganache.
I took a couple of shortcuts, though. The crust is a store-bought shortbread cookie — just pop one into each cavity instead of pressing down a homemade crust. And instead of a custard from scratch, this recipe uses instant vanilla pudding mix and whipped topping. Sandwiched between chocolate ganache and cheesecake, no one will notice — or care, honestly, once they take a bite.
Ingredients
For the Tarts
- 2 boxes shortbread cookies
- 6 (8 oz.) blocks cream cheese, softened
- 1/4 cup + 2 tbsp. cornstarch
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 1/2 tbsp. vanilla extract
- 3 eggs
For the Vanilla Creme
- 1 small box instant French vanilla pudding mix
- 1 cup whole milk
- 1 tsp. vanilla extract
- 1 cup frozen whipped topping, thawed
For the Chocolate Ganache
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup heavy cream
Instructions
- 1Preheat oven to 350°F. Place a shortbread cookie in the bottom of each cavity of lined muffin pans.
- 2In a stand mixer or mixing bowl, beat 3 (8 oz.) packages of cream cheese, the cornstarch, and 1 cup sugar at medium speed until smooth.
- 3Add the remaining cream cheese and sugar, and beat until smooth. Slow the mixer, add the vanilla and eggs, and scrape down the sides.
- 4Slowly add the heavy cream, beating just until combined.
- 5Using a cookie scoop, distribute the batter evenly into the muffin pans on top of the cookies.
- 6Bake for 18-20 minutes. Cool for 1 hour, then refrigerate for another 2 hours to set before removing from the pans.
- 7For the vanilla creme: whisk together the pudding mix, milk, and vanilla extract. Refrigerate 5 minutes to set, then stir in the whipped topping. Pipe about a tablespoon onto each tart.
- 8For the ganache: heat the heavy cream for 45-60 seconds until bubbling. Pour over the chocolate chips and whisk vigorously until smooth. Spoon into a squeeze bottle and drizzle over the vanilla custard.
Storage & Reheating
Store tarts in the refrigerator for up to 5 days, or in the freezer for up to 4 months — thaw in the refrigerator when ready to eat.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
