Recipe for white chocolate cheesecake tartlets: tartlets with a Golden Oreo crust and white chocolate, vanilla bean specked, cheesecake filling topped with fresh berries.
About White Chocolate Cheesecake Tartlets
These delicious summer tartlets have a Golden Oreo crust, the better of the Oreos IMO, with a white chocolate, vanilla bean specked, cheesecake filling. To finish them off, they're topped with fresh berries. Oh my goodness, they are wonderful. These are also so easy to make which makes them even better! Let's get right down to it and talk about how to make them!
Ingredients for White Chocolate Cheesecake Tartlets
- Golden Oreos- get ground to make the crust of the tartlets
- Butter- is melted and used to hold the crust together
- White chocolate- I recommend the highest quality white chocolate like Lindt or Ghirardelli for the best flavor
- Heavy whipping cream- is whipped and then folded into the cheesecake batter
- Cream cheese- used to make the creamy cheesecake filling, make sure it's softened to room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor
- Berries- used to top the cheesecake tartlets with
How to Make White Chocolate Cheesecake Tartlets
For the Crust:
Preheat oven to 350 degrees.
Pulse 3 cups Golden Oreos with filling removed in a food processor until finely ground. (Alternatively you can place them in a bag and roll over them with a rolling pin to achieve the same result).
Melt ½ cup of unsalted butter.
Place the cookie crumbs in a bowl and pour melted butter over. Mix until combined.
Evenly distribute the crumbs between eight 4 inch tartlet pans. Press the crumbs onto the bottom and up the sides of the pans. It helps to use a spoon.
Bake the shells for 8 minutes at 350 degrees and then let cool completely before filling.
For the Filling:
In a small bowl whip ½ cup heavy whipping cream until stiff peaks form. Set aside.
Add 8 oz. of softened cream cheese to a medium sized bowl and mix until it is smooth and fluffy.
Melt 6 oz. of white chocolate and let it cool slightly.
Add the melted and cooled white chocolate and 1 ½ teaspoon of vanilla bean paste to the cream cheese and mix until combined.
Gently fold the whipped cream into the cream cheese and white chocolate mixture until all is combined.
Evenly distribute the filling between the tartlet shells. Place in the fridge to set for at least 4 hours, or overnight.
Top with berries and enjoy!
If you make these tartlets please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
White Chocolate Salted Caramel Cheesecake
Chocolate Cheesecake with Chocolate Ganache
Blueberry Lavender White Chocolate Tart
📖 Recipe
White Chocolate Cheesecake Tartlets
Ingredients
For the Crust
- ½ cup unsalted butter
- 3 cups Golden Oreos with filling removed (about 35 Oreos)
For the Filling
- 6 oz white chocolate
- 8 oz softened cream cheese
- ½ cup heavy whipping cream
- 1 ½ teaspoon vanilla bean paste
- berries for topping
Instructions
For the Crust
- Preheat oven to 350 degrees.
- Pulse 3 cups Golden Oreos with filling removed in a food processor until finely ground. (Alternatively you can place them in a bag and roll over them with a rolling pin to achieve the same result).
- Melt ½ cup of unsalted butter.
- Place the cookie crumbs in a bowl and pour melted butter over. Mix until combined.
- Evenly distribute the crumbs between eight 4 inch tartlet pans. Press the crumbs onto the bottom and up the sides of the pans. It helps to use a spoon.
- Bake the shells for 8 minutes at 350 degrees and then let cool completely before filling.
For the Filling
- In a small bowl whip ½ cup heavy whipping cream until stiff peaks form. Set aside.
- Add 8 oz. of softened cream cheese to a medium sized bowl and mix until it is smooth and fluffy.
- Melt 6 oz. of white chocolate and let it cool slightly.
- Add the melted and cooled white chocolate and 1 ½ teaspoon of vanilla bean paste to the cream cheese and mix until combined.
- Gently fold the whipped cream into the cream cheese and white chocolate mixture until all is combined.
- Evenly distribute the filling between the tartlet shells. Place in the fridge to set for at least 4 hours, or overnight.
- Top with berries and enjoy!
I used brand new tartlet pans that say they are non-stick, but they're NOT! Make sure you butter these smaller tart pans so you can remove them, otherwise you're left with a mess. My larger tart pans do not ever stick.