I was so enamored with the little chocolate cookie crusts from my previous post, I made them again for my second day of Thanksgiving "Harvest Potluck" at my kids' school last year. (The first day was for my oldest son, the second day was for my daughter, as they have their potlucks on different days). This time, instead of using the cookie crusts for mini chocolate cream pies, I turned them into mini blueberry cheesecake tarts!
You can check out my previous post on how I made the cookie crusts, but for this filling I made a no-bake cheesecake type of filling. I've made it before for large tarts (such as this flag tart and this father's day tart), and the filling worked just as well for mini tarts. (You can find the recipe at Martha Stewart's website.)
After using a disposable pastry bag to pipe the filling into each cookie crust, I topped them with fresh blueberries. So simple and easy!
The final step was a light dusting of powdered sugar.
This cookie crust and filling combo is so versatile, you could top them with any fresh fruit, or even a drizzle of salted caramel or chocolate ganache instead of fruit would be delicious!
These little tarts are the perfect portable dessert for potlucks or picnis, and elegant enough to serve at dinner parties as well! Enjoy!
