Mini choc-orange cheesecake tarts

Mini choc-orange cheesecake tarts

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(3 ratings)

Prep: 20 mins Cook: 15 mins plus chilling


Makes 12
Use a chocolate chip cookie dough as the base for these citrus tarts with cream cheese topping and mandarin decoration

Nutrition and extra info

  • tart cases only

Nutrition: per tart

  • kcal338
  • fat27g
  • saturates17g
  • carbs21g
  • sugars16g
  • fibre1g
  • protein3g
  • salt0.6g
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  • 350g pack chocolate chip cookie dough (we used Jus-Rol)
  • 200ml double cream
  • 300g tub cream cheese, softened
  • 50g icing sugar, sifted
  • 298g can mandarin in juice


  1. Turn a metal muffin or bun tin upside down. Divide the cookie dough into 12 pieces. 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.

  2. 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.

  3. Whip the cream to soft peaks, then stir in the cream cheese and icing sugar. Drain the mandarins, reserving the juice. 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.

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