Name: Cheesecake Tassies
Cuisine: dessert_ingredients
Ingredients: Unsalted Butter; Cream Cheese; All-Purpose Flour; Table Salt; Vanilla Extract; Cream Cheese; Granulated Sugar; Large Eggs; Table Salt

An image of miniature Cheesecake Tassies Cookies, a miniature cheesecake tart-cookie, captured from a three-quarter angle, slightly above the dish, nicely arranged for a family setting on a decorative fine china plate. The plate is placed on a kitchen counter, surrounded by fresh ingredients like cream cheese and granulated sugar. The setting highlights the simplicity and elegance of the dessert, emphasizing its creamy texture and golden-brown crust, all under natural kitchen lighting. These are small cookies, not the size of a plate

This is a neat take on classic pecan Tassie cookies.

Ingredients

For the tart shells:
Unsalted Butter (Room Temp): 1/2 Cup
Cream Cheese: 3 Oz
All-Purpose Flour: 1 Cup
Table Salt: 1/8 TSP
For the filling:
Vanilla Extract: 1 TSP
Cream Cheese: 8 Oz
Granulated Sugar: 1/2 Cup
Large Eggs: 1 Each
Table Salt: 1/8 TSP

Instructions

For the shells:
Blend Butter, Cream cheese flour and salt.
Roll into small balls. Place in mini muffin tins sprayed with cooking spray. Use tart maker or thumb to press tart dough against sides and bottom of mini muffin pan. Repeat to use all dough.
For the filling:
Cream cream cheese, sugar, salt and vanilla in mixer until smooth.
Add the egg and mix well. Fill Tassie pastry shells carefully. Bake in 350 degree oven for 25-30 minutes until lightly browned. Cool on cooling rack and dust with powdered sugar, if desired.

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