White Chocolate Mojito Cheesecake Tarts
When bite size desserts and petit fours are on the menu these White Chocolate Mojito Cheesecake Tarts are just the ticket. Be it a bridal or baby shower, a tea party or dessert buffet easy mini serving sweets make a tasty choice for a sweet ending to your meal.
White Chocolate Mojito Cheesecake Tarts
In short, they don’t. While I’m an avid year around “from scratch” baker but, I love simple mini desserts, too. These tarts are one of the tiny, bite sized creations that I came up with this year and they’re quite smashing if I say so myself! The bright citrus flavor of the mojito and fresh lime zest makes these taste light and refreshing. The addition of white chocolate adds a smooth layer of flavor and decadence and I chose to use pure rum extract to keep them family friendly.
Bite Size Mojito Tarts
Mini desserts are like jewels on a dessert display. They fill in space between the cakes, cookies and pies and add color. When planning a display, utilize cake plates and pedestals to display desserts at different heights to add visual interest and set the stage. Other tarts you might like to consider:
- Tangerine Tart tastes like a creamsicle key lime pie
- Tiny German Chocolate Tartlets
- Citrus infused Lemon Curd Tart
- A savory Fresh Tomato Tart perfect for using all of the summer tomatoes
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White Chocolate Mojito Cheesecake Tarts
Ingredients
- 28 mini phyllo shells
- 1 cup white chocolate chips divided
- 1/4 cup heavy cream plus 2 Tbsp
- 2 8 oz packages cream cheese softened
- 1/4 cup frozen mojito mixer concentrate thawed
- 1/2 cup powdered sugar
- 1 1/2 Tbsp grated lime zest plus add'l for garnishing
- 2 tsp rum extract
- fresh mint
Instructions
- Preheat the oven to 350°F. Place the shells on a baking sheet. Toast in the oven for 3-5 minutes per the instructions on the package, then set aside to cool completely.
- Meanwhile, in a small microwave safe bowl, melt 1/2 cup of white chocolate chips and 1 Tbsp of heavy cream in the microwave. Melt in 20 second increments stopping to stir each time. Repeat this process until the chocolate is completely smooth. Set aside.
- To prepare the filling: In a medium mixing bowl, whip together cream cheese, mojito concentrate, 1/4 cup heavy cream, 1/2 cup powdered sugar and 2 tsp of rum flavoring. (May use Rum in place of extract, if preferred)
- Using a hand mixer, whip together for 2-3 minutes until fully combined and the mixture is creamy and fluffy. Whip in white chocolate and lime zest until combined. Chill for 30 minutes.
- To prepare the white chocolate drizzle: Just before assembling, melt remaining 1/2 cup of white chocolate with 1 Tbsp of heavy cream in the microwave. Melt in 20 second increments stopping to stir each time. Repeat this process until the chocolate is smooth. Add additional cream 1 tsp at a time, if needed to thin.
- Divide chilled filling evenly between the shells. You can do this with a teaspoon, or a piping bag fitted with a large star tip.
- Drizzle each tart with melted white chocolate, and garnish with fresh lime zest and a sprig of mint. Keep chilled until serving.
Nutrition
Super simple, popping over to see you in a few. ☺
This is so up my alley Melissa. And it seems so easy. Thanks for your wonderful recipes!