Mini choc-orange cheesecake tarts

Use a chocolate chip cookie dough as the base for these citrus tarts with cream cheese topping and mandarin decoration

  • Prep:20 mins
    Cook:15 mins
    plus chilling
  • Easy

Nutrition per serving

  • kcal 338
  • fat 27g
  • saturates 17g
  • carbs 21g
  • sugars 16g
  • fibre 1g
  • protein 3g
  • salt 0.6g


  • 350g pack chocolate chip cookie dough (we used Jus-Rol)
  • 200ml double cream
  • 300g tub cream cheese, softened
  • 50g icing sugar, sifted
  • 298g can mandarins in juice


  1. Turn a metal muffin or bun tin upside down. Divide the cookie dough into 12 pieces. Roll each piece into a ball, then press over each dome, shaping down the sides to make an upside-down tart case. Chill for 30 mins.

  2. Heat oven to 180C/160C fan/gas 4. Bake the tin and cookie dough for 12-15 mins until the tart cases are golden. While still warm, cut away any excess that has dripped down the sides, prying with a knife to remove. Cool on a wire rack.

  3. Whip the cream to soft peaks, then stir in the cream cheese and icing sugar. Drain the mandarins, reserving the juice. Add 4 tbsp of mandarin juice to the cream mixture and beat until smooth. Spoon into the cases and top with slices of mandarin. Chill until ready to serve.

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