Make the crust:

• Preheat your oven to 350°F (175°C).

• In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

• Spoon about 1 tablespoon of the crust mixture into the bottom of each tart pan (or muffin tin if you don’t have tart pans). Press down firmly with the back of a spoon or your fingers to form a crust.

• Bake the crusts in the preheated oven for 5-7 minutes, until golden brown. Let them cool completely.

Make the cheesecake filling:

• In a medium mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy.

• Add the powdered sugar and vanilla extract, and continue to mix until well incorporated.

• In a separate bowl, whip the heavy cream and 2 tablespoons powdered sugar until stiff peaks form (this takes about 2-3 minutes with an electric mixer).

• Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.

Assemble the mini tarts:

• Once the crusts have cooled, spoon the cheesecake filling into each tart shell, smoothing the top with a spatula. You can fill them slightly over the edge for a taller tart.

• Refrigerate the tarts for at least 2 hours or until the cheesecake filling sets.

Add toppings:

• Once the tarts are chilled and set, top with your desired toppings such as fresh berries, chocolate shavings, caramel drizzle, or fruit preserves.

Serve and enjoy:

• Serve the mini cheesecake tarts chilled and enjoy the creamy, sweet, and refreshing flavors!