Mini choc-orange cheesecake tarts

Mini choc-orange cheesecake tarts
35 min.
12
319kcal

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If you're searching for a delightful dessert that combines the rich flavors of chocolate and the refreshing zing of orange, look no further than these Mini Choc-Orange Cheesecake Tarts. Perfect for gatherings, parties, or a sweet end to any meal, these bite-sized treats are as impressive as they are delicious. With a crispy chocolate chip cookie dough base, a creamy cheesecake filling, and a zesty mandarin topping, every bite is an explosion of flavor that will leave your guests begging for seconds.

What makes this recipe even more appealing is its simplicity. Ready in just 35 minutes, it’s an accessible option for both novice bakers and seasoned chefs alike. The light and airy texture of the whipped cream, combined with the smooth cream cheese, creates a luxurious filling that perfectly complements the sweetness of the chocolate crust and the citrusy brightness of the mandarins. Plus, each tart contains only 319 calories, making it indulgent yet manageable for those mindful of their dessert intake.

Imagine serving a platter of these stunning mini cheesecakes, each one adorned with luscious slices of mandarin. They're sure to be a hit at any gathering! So, roll up your sleeves and get ready to impress your friends and family with a dessert that looks as fabulous as it tastes. Let's dive into the recipe and create magic in the kitchen!

Ingredients

  • 350 chocolate chip cookie mix (we used Jus-Rol)
  • 200 ml double cream 
  • 300 cream cheese softened
  • 50 powdered sugar sifted
  • 298 pepperoncini pepper juice canned

Equipment

  • oven
  • knife
  • wire rack

Directions

  1. Turn a metal muffin or bun tin upside down. Divide the cookie dough into 12 pieces.
  2. Roll each piece into a ball, then press over each dome, shaping down the sides to make an upside-down tart case. Chill for 30 mins.
  3. Heat oven to 180C/160C fan/gas
  4. Bake the tin and cookie dough for 12-15 mins until the tart cases are golden. While still warm, cut away any excess that has dripped down the sides, prying with a knife to remove. Cool on a wire rack.
  5. Whip the cream to soft peaks, then stir in the cream cheese and icing sugar.
  6. Drain the mandarins, reserving the juice.
  7. Add 4 tbsp of mandarin juice to the cream mixture and beat until smooth. Spoon into the cases and top with slices of mandarin. Chill until ready to serve.

Nutrition Facts

Calories319kcal
Protein4.15%
Fat60.49%
Carbs35.36%

Properties

Glycemic Index
9.7
Glycemic Load
10.71
Inflammation Score
-4
Nutrition Score
3.3126086605632%

Flavonoids

Catechin
0.31mg
Epicatechin
1.17mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:318.84kcal
15.94%
Fat:21.71g
33.41%
Saturated Fat:11.71g
73.2%
Carbohydrates:28.57g
9.52%
Net Carbohydrates:27.7g
10.07%
Sugar:17.34g
19.27%
Cholesterol:46.53mg
15.51%
Sodium:188.81mg
8.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.35g
6.7%
Vitamin A:582.46IU
11.65%
Vitamin B2:0.15mg
8.62%
Vitamin B1:0.11mg
7.37%
Folate:22.46µg
5.62%
Phosphorus:52.5mg
5.25%
Selenium:2.7µg
3.86%
Calcium:37.34mg
3.73%
Potassium:127.18mg
3.63%
Magnesium:14.29mg
3.57%
Fiber:0.87g
3.47%
Vitamin B3:0.63mg
3.17%
Vitamin E:0.37mg
2.48%
Iron:0.43mg
2.37%
Zinc:0.32mg
2.11%
Vitamin B5:0.2mg
1.97%
Vitamin D:0.27µg
1.79%
Vitamin B12:0.08µg
1.36%
Vitamin B6:0.02mg
1.22%
Manganese:0.02mg
1.07%
Vitamin K:1.06µg
1.01%