For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F.
- Place tart shells on Sheet Pan. Bake for 10–12 min, or until golden.
- Let cool. Remove tarts from foil cups.
- Meanwhile, in 4-Cup Prep Bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
- Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.
- Gradually add cream, whipping until soft peaks form. Fold in berries.
- Using a pastry bag, fill prebaked, cooled tart shells with cheesecake filling. Chill until ready to serve.
You can use mini tart shells to make mini tarts for a bite-sized dessert. This recipe makes enough filling for 48 mini tarts.
For a more extravagant presentation, using a toothpick, swirl the raspberry mixture into the tart after cream cheese mixture has been added.
Per serving (1 tart): Calories 190, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 4 g), Protein 2 g.
25 min
24 servings
$0.86/serving
25 min24 servings$0.86/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F.
- Place tart shells on Sheet Pan. Bake for 10–12 min, or until golden.
- Let cool. Remove tarts from foil cups.
- Meanwhile, in 4-Cup Prep Bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
- Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.
- Gradually add cream, whipping until soft peaks form. Fold in berries.
- Using a pastry bag, fill prebaked, cooled tart shells with cheesecake filling. Chill until ready to serve.
You can use mini tart shells to make mini tarts for a bite-sized dessert. This recipe makes enough filling for 48 mini tarts.
For a more extravagant presentation, using a toothpick, swirl the raspberry mixture into the tart after cream cheese mixture has been added.
Per serving (1 tart): Calories 190, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 4 g), Protein 2 g.
