Mini Cheesecake Tarts

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• vegetable oil cooking spray
• 2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
• 3 cups fresh fruit
• fresh mint sprig

Recipe

• 1 beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
• 2 add eggs, 1 at a time, beating until blended after each addition.
• 3 stir in extracts.
• 4 lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
• 5 (let excess crumbs remain, evenly covering bottom of each tart pan.)
• 6 place tart pans on a baking sheet.
• 7 divide cheesecake batter evenly between tart pans.
• 8 bake at 350° for 18 to 20 minutes or until set.
• 9 remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (a pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
• 10 divide fruit evenly, and arrange decoratively over each cheesecake.
• 11 garnish with mint, if desired.