I’m so happy to finally be sharing the recipe for these darling mini strawberry cheesecake tarts. I kept things simple by using pre-made frozen shells (these get baked and set aside to start!), then filled them with a fluffy pink strawberry cheesecake filling, and topped with whipped cream and edible flowers.

There are so many options for edible flowers and tons of info out there! Always make sure to identify the plant EXACTLY, and I never recommend harvesting from the roadside (you just never know what’s contaminated them!). I used fresh lilac blooms and a few violas from the garden to top these.

A few other favourites are herbs and their flowers, bachelor buttons, rose petals, cherry blossoms, marigolds, pansies, dianthus, and lavender. Some grocery stores will carry an edible flower mix if you’re lucky (I know Whole Foods sometimes has them!), and online shops also carry them.

mini strawberry cheesecake tarts with edible flowers

PRINT RECIPE HERE

recipe: Kelsey Siemens

yields: 12 mini tarts

Strawberry sauce ingredients:

1 cup (160 g) chopped strawberries (fresh or frozen)

1 teaspoon cornstarch

1 teaspoon cold water

Strawberry tart ingredients:

12 mini tart shells

Strawberry sauce (from above)

1⁄2 cup (120 ml) whipping cream

1⁄2 cup (125 g) cream cheese, room temperature

2 tablespoons lemon juice

1⁄4 cup granulated sugar

1 teaspoon vanilla extract

Toppings:

1⁄2 cup (120 ml) whipping cream

1-2 teaspoons powdered sugar

1⁄2 teaspoon vanilla extract

Optional: Strawberries, edible flowers (lilacs, violas, rose petals, etc)

to make the tarts

1. First, prepare the strawberry sauce: puree the strawberries, and add to a small saucepan. Heat over medium-high heat until the sauce starts to gently simmer. While the sauce is heating, mix together the cornstarch and cold water in a small bowl, then add this mixture to the strawberry sauce and stir together.

2. Cook the mixture for 1-2 minutes until thickened slightly. Remove from heat and strain the seeds out if desired. Allow the sauce to cool to room temperature before using.

3. Next, bake the tart shells, following the directions on the box, and set aside to cool completely before filling.

4. Now, prepare the tart filling: start by whipping the whipping cream until medium peaks form, and set aside.

5. In a medium bowl, mix together the cream cheese, strawberry sauce, lemon juice, and vanilla extract on low speed until well combined.

6. Gently fold in the whipped cream, careful not to deflate it as you go.

7. Distribute the filling evenly between the 12 tart shells. Transfer the tarts to the fridge for 2-3 hours until set.

8. Whip the remaining whipping cream for topping the tarts. Stir in powdered sugar and vanilla extract, adjusting to taste. Use a piping bag and a variety of star, round, and teardrop tips to add whipped cream to the tarts.

9. Add slices of strawberries and edible flowers if desired for garnishes. Serve! Store leftover tarts in an airtight container in the fridge or freezer.