Dragonfruit-Pomegranate Cheesecake Tarts
Ingredient List:
2 8 oz bricks of cream cheese at room temperature
1 can sweetened condensed milk
4 Tbsp heavy whipping cream
1 tsp vanilla extract
1 tsp almond extract
1 box shortbread tart cups ( I bought tart cups for this dessert, alternatively you could make a graham cracker crust and use a lined mini muffin tin, see my previous blog post https://kaceytess.com/2013/07/25/no-bake-raspberry-cheesecake/ )
Toppings:
1/2 dragon fruit
Blueberries
Pomegranate seeds
Sliced almonds
Method:
Place shortbread cups on a baking sheet
With an electric mixer blend cream cheese until soft and whipped (about 2-3 minutes)
Add sweetened condensed milk and continue mixing
Add whipping cream and mix until thoroughly combined and creamy (about 2 minutes)
Add vanilla and almond and mix until just combined
Scoop cheesecake mix into a ziplock bag, cut a corner out and squeeze mixture into shortbread cups
In a different ziplock bag spoon 1/2 dragon fruit into bag and squeeze until soft, cut a corner out of the bag and squeeze a dime size amount on to each tart
Top with blueberries, pomegranate and almond slices
Cover baking sheet with plastic wrap and refrigerate for at least 3 hours
You can also freeze these tarts and let defrost in the fridge the night before you are ready to use
Enjoy!
Kacey Tess 