Miffy Strawberry Cheesecake Tartlets Recipe
Introduction
These Miffy Strawberry Cheesecake Tartlets are a delightful blend of creamy cheesecake filling and fresh strawberries nestled in crisp tart shells. Perfect for parties or a special treat, they combine sweet, fruity, and creamy flavors with an adorable presentation inspired by Miffy.
Ingredients
- 12 small tart shells, baked
- 14g butter
- 60g pink marshmallows
- 88g cream cheese
- 85g white chocolate
- 6 tbsp strawberry jam
- 190ml cream
- 1/4 cup additional strawberry jam (for core)
- 12 strawberries, sliced
- 200ml whipping cream
- 100g mascarpone
- Powdered sugar to taste
Instructions
- Step 1: In a medium saucepan over low heat, melt together the butter, pink marshmallows, cream cheese, and white chocolate. Stir continuously until smooth, which may take a few minutes. Transfer the mixture to a glass bowl and mix in 6 tablespoons of strawberry jam. Allow it to cool completely.
- Step 2: Whip 190ml of cream until it forms stiff peaks. Gently fold the whipped cream into the cooled strawberry cream cheese mixture until well combined. Place the mixture in the refrigerator for 30 minutes to firm up slightly.
- Step 3: Once the filling is set, transfer it to a piping bag and fill each pre-baked tart shell evenly. Optionally, pipe or spoon a small amount of the additional 1/4 cup strawberry jam into the center of each tart. Top with sliced strawberries to decorate.
- Step 4: In a separate bowl, whip together the 200ml whipping cream, 100g mascarpone, and powdered sugar to stiff peaks. Using a cookie scoop or spoon, place domes of this cream mixture on top of each tart for a decorative finish. Finally, decorate with chocolate and fondant to create Miffy’s signature look.
Tips & Variations
- Chill the tartlets well before serving to help maintain their shape and enhance the flavors.
- For a dairy-free version, substitute cream cheese and mascarpone with coconut cream-based alternatives.
- Use fresh berries like raspberries or blueberries instead of strawberries for a different fruity twist.
- If you don’t have fondant, white chocolate chips or small candies can be used to create simple Miffy faces.
Storage
Store the tartlets covered in the refrigerator for up to 2 days to keep the filling fresh. Avoid freezing, as the texture of the cream cheese filling may change. To serve, let them sit at room temperature for about 15 minutes for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling in advance?
Yes, you can prepare the cheesecake filling a day ahead and keep it refrigerated. Just fold in the whipped cream and assemble the tartlets shortly before serving for the best texture.
What if I don’t have tart shells?
You can make your own tart shells using a simple shortcrust pastry recipe or substitute with mini graham cracker crusts for a no-bake alternative.
PrintMiffy Strawberry Cheesecake Tartlets Recipe
These adorable Miffy Strawberry Cheesecake Tartlets combine creamy white chocolate and strawberry-flavored cheese filling with a crisp tart shell, topped with fresh strawberries and piped mascarpone cream for a delightful bite-sized dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 12 tartlets 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
Ingredients
Tart Shells
- 12 small tart shells, baked
- 14g butter
- 60g pink marshmallows
- 88g cream cheese
- 85g white chocolate
- 6 tbsp strawberry jam
- 190ml cream
- 1/4 cup additional strawberry jam for core
- 12 strawberries, sliced
Topping
- 200ml whipping cream
- 100g mascarpone
- Powdered sugar to taste
Instructions
- Melt the Base Mixture: In a medium saucepan over low heat, gently melt together the butter, pink marshmallows, cream cheese, and white chocolate. This should take a few minutes, stirring occasionally to combine into a smooth mixture. Once melted, transfer the mixture to a glass bowl and stir in 6 tablespoons of strawberry jam. Allow this mixture to cool completely.
- Fold in Whipped Cream: Whip 190ml of cream until it holds stiff peaks. Gently fold this whipped cream into the cooled strawberry cream cheese mixture to lighten the texture. Once fully incorporated, cover and refrigerate the mixture for 30 minutes to firm up.
- Fill Tart Shells: When the mixture has slightly thickened, transfer it to a piping bag. Pipe the strawberry cheesecake filling evenly into each baked tart shell. Optionally, pipe or spoon a little additional strawberry jam into the center of each tart, then top with slices of fresh strawberries.
- Prepare Mascarpone Topping: In a mixing bowl, whip together the 200ml whipping cream, 100g mascarpone, and powdered sugar to your preferred sweetness until stiff peaks form. Using a small cookie scoop or spoon, place dollops of this creamy mixture onto each tart to create a domed topping.
- Decorate: Finish by decorating the tops of the tartlets with chocolate and fondant shaped to resemble the character Miffy, adding a charming and playful touch to each dessert.
Notes
- Ensure the tart shells are fully baked and cooled before filling to prevent sogginess.
- Cooling the cream cheese mixture before folding in the whipped cream is essential to maintain the light texture.
- Fresh strawberries add a nice contrast in texture and freshness—choose ripe, firm berries.
- For decoration, use edible food coloring or pre-made fondant shapes if available to achieve a polished look.
- The tartlets are best served chilled but can be brought to room temperature for a few minutes before serving for optimal flavor.
Keywords: Miffy tartlets, strawberry cheesecake, white chocolate dessert, mini tartlets, cream cheese dessert, strawberry tart
