German Chocolate Cheesecake Tarts

Indulge your sweet tooth with these decadent German Chocolate Cheesecake Tarts, a rich and irresistible dessert perfect for any occasion. These mini cheesecakes start with a buttery chocolate cookie crust, followed by a luscious, chocolate-infused cream cheese filling that's baked to perfection. Each tart is crowned with a luxurious coconut-pecan topping made with sweetened condensed milk, giving it the classic German chocolate cake flavor in every bite. With a prep time of just 30 minutes and individual portions that are both elegant and convenient, these tarts are perfect for entertaining or satisfying a chocolate craving. Serve chilled for a creamy, dreamy treat that’s as easy to make as it is delicious. Keywords: German Chocolate Cheesecake Tarts, mini cheesecake desserts, chocolate coconut pecan tart, easy cheesecake recipe, individual desserts.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 18 Chocolate sandwich cookies
• 4 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar
• 0.25 cup Sour cream
• 1 teaspoon Vanilla extract
• 2 Eggs
• 0.5 cup Semi-sweet chocolate chips, melted
• 0.5 cup Sweetened shredded coconut
• 0.33 cup Chopped pecans
• 0.33 cup Sweetened condensed milk
• 2 tablespoons Unsalted butter
• 2 tablespoons Heavy cream

Directions

Step 1

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.

Step 2

Place the chocolate sandwich cookies in a food processor and pulse until finely ground. Add the melted butter and mix until the crumbs are evenly coated.

Step 3

Press 1 1/2 tablespoons of the cookie mixture into the bottom of each muffin cup to form a crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined.

Step 5

Beat in the eggs, one at a time, ensuring each is fully incorporated. Finally, mix in the melted chocolate chips until the batter is smooth and chocolatey.

Step 6

Evenly divide the cheesecake batter among the muffin cups, filling each to about 3/4 full.

Step 7

Bake for 18-20 minutes, or until the centers are set. Remove from the oven and allow the tarts to cool to room temperature, then chill in the refrigerator for at least 2 hours.

Step 8

While the cheesecakes are chilling, prepare the coconut-pecan topping. In a small saucepan, combine the shredded coconut, pecans, sweetened condensed milk, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.

Step 9

Once the cheesecakes have chilled, remove them from the muffin tin and gently peel off the liners.

Step 10

Top each cheesecake tart with a spoonful of the cooled coconut-pecan mixture, spreading it gently to cover the surface.

Step 11

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1641.9g)

Amount per serving	% Daily Value*
Calories	6802.7

Total Fat 465.5g	0%
Saturated Fat 229.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1153.0mg	0%
Sodium 4328.0mg	0%
Total Carbohydrate 628.8g	0%
Dietary Fiber 32.6g	0%
Total Sugars 392.0g
Protein 83.2g	0%

Vitamin D 90.0IU	0%
Calcium 1182.0mg	0%
Iron 30.5mg	0%
Potassium 2424.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 4.7%

Carbs: 35.7%