HomeRecipesRaspberry Eggnog Cheesecake Tarts
Raspberry Eggnog Cheesecake Tarts
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Ingredients
23 cup
gingersnap crumbs or gluten free cookie crumbs
1 12 tbsp
butter, melted
1 pkg (8 oz/ 250 g)
cream cheese, softened
12 pkg
Eggnog Cheesecake Mix
2
eggs
14 cup
seedless raspberry jam

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Arrange one oven rack in centre of oven; another on the lowest level. Place Perfect Portion Muffin Pan on Sheet Pan. Line each well with a paper liner. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325 F.
  2. In bowl, combine crumbs with melted butter; press 2 tsp into bottom of each well in muffin pan.
  3. In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth; beat in eggs, one at a time. Spoon filling over crusts, smoothing tops.
  4. In small bowl, whisk jam to loosen; spoon 1 tsp over top each cheesecake; using toothpick, swirl through batter to create a marbled effect.
  5. Bake until edges are set, and centre slightly jiggles, 30–35 min. Let cool in pan.
  6. If making ahead, refrigerate up to 3 days or freeze in a single a layer on sheet pan; wrap individually and freeze up to 1 month.
Nutritional Information

Per serving: Calories 130, Fat 7 g (Saturated 4 g, Trans 0 g), Cholesterol 55 mg, Sodium 150 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 10 g), Protein 3 g.

Raspberry Eggnog Cheesecake Tarts
50 min
12 servings
$0.33/serving
What you'll need
Sheet PanSheet Pan
Sheet Pan
34 Reviews
$29.00
HomeRecipesRaspberry Eggnog Cheesecake Tarts
Raspberry Eggnog Cheesecake Tarts
Raspberry Eggnog Cheesecake Tarts
Share it!

Ingredients
23 cup
gingersnap crumbs or gluten free cookie crumbs
1 12 tbsp
butter, melted
1 pkg (8 oz/ 250 g)
cream cheese, softened
12 pkg
Eggnog Cheesecake Mix
2
eggs
14 cup
seedless raspberry jam
50 min
12 servings
$0.33/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Arrange one oven rack in centre of oven; another on the lowest level. Place Perfect Portion Muffin Pan on Sheet Pan. Line each well with a paper liner. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325 F.
  2. In bowl, combine crumbs with melted butter; press 2 tsp into bottom of each well in muffin pan.
  3. In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth; beat in eggs, one at a time. Spoon filling over crusts, smoothing tops.
  4. In small bowl, whisk jam to loosen; spoon 1 tsp over top each cheesecake; using toothpick, swirl through batter to create a marbled effect.
  5. Bake until edges are set, and centre slightly jiggles, 30–35 min. Let cool in pan.
  6. If making ahead, refrigerate up to 3 days or freeze in a single a layer on sheet pan; wrap individually and freeze up to 1 month.
What you'll need
Sheet PanSheet Pan
Sheet Pan
34 Reviews
$29.00
Nutritional Information

Per serving: Calories 130, Fat 7 g (Saturated 4 g, Trans 0 g), Cholesterol 55 mg, Sodium 150 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 10 g), Protein 3 g.

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