Miffy Strawberry Cheesecake Tartlets
How I First Made Miffy Strawberry Cheesecake Tartlets The first time I made Miffy Strawberry Cheesecake Tartlets I was trying to recreate a childhood party treat for my niece, who is absolutely in love with the little white rabbit. I remember the kitchen smelling like melted white chocolate and pink marshmallows, and the tiny tart…
How I First Made Miffy Strawberry Cheesecake Tartlets
The first time I made Miffy Strawberry Cheesecake Tartlets I was trying to recreate a childhood party treat for my niece, who is absolutely in love with the little white rabbit. I remember the kitchen smelling like melted white chocolate and pink marshmallows, and the tiny tart shells looked impossibly cute lined up on the counter. If you like the idea of a small, pretty dessert that tastes like a celebration, this is it — and if you want a slightly different take on fruity cheesecakes, I sometimes skim ideas from a classic chocolate strawberry cheesecake recipe that gave me confidence to play with textures and layers.
The Ingredients that Make the Difference
I always say that the charm of these tartlets comes down to a few precise things in the bowl. For the filling you need 14g butter, 60g pink marshmallows, 88g cream cheese, and 85g white chocolate, all of which melt together into this almost fluffy, candy-like base. Then 6 tbsp strawberry jam and 190ml cream are folded in for that sweet-tart wave. For assembly I use 12 small tart shells, baked, and I spoon in 1/4 cup additional strawberry jam for core surprises. To finish I top with 12 strawberries, sliced, and a whipped topping made from 200ml whipping cream and 100g mascarpone sweetened with powdered sugar to taste. That list sounds long, but it reads like a joke when everything comes together: the white chocolate gives silk, the pink marshmallows give color and bounce, and the jam keeps it bright.
Cooking It — the exact way I do it
I do not rush the melting stage. In a medium saucepan over low heat, melt together butter, marshmallows, cream cheese, and white chocolate. This can take a few minutes. Transfer to a glass bowl and mix in strawberry jam. Allow mixture to cool., Whip cream until still peaks. Gently fold into the strawberry cream cheese mixture. Then set in the refrigerator for 30 minutes., Once the mixture has firmed up a bit, transfer to a piping bag and fill each tart shell. Then optionally pipe or spoon in more jam and top with sliced strawberries., Whip together cream, mascarpone, and sugar to stiff peaks. Using a cookie scoop, add domes of cream on top of the tart. Finally decorate with chocolate and fondant to look like Miffy.
When I explain it to friends I mention three small things I always do: first, keep the heat low when melting — if the marshmallows seize up or the white chocolate scorches the texture goes from glossy to grainy. Second, cool the mixture well before folding in whipped cream; that prevents deflating and keeps it airy. Third, chill the filled tart shells for at least 30 minutes so the cores stay intact when you add the final cream domes. Those little habits are what make the filling pipe cleanly and keep the domes from sinking.
Finishing Touches and How to Tell It’s Right
There is an entire joyful minute when you spoon or pipe the filling into the baked tart shells. You will know the filling is done right when it holds shape but still looks slightly glossy and soft at the edges — not runny, not overly stiff. The whipped topping should be firm enough to scoop into domes with a cookie scoop and hold that rounded peak without collapsing. When you press a strawberry slice on top it should sit pretty and not slip into the filling.
I like to add a couple of personal finishing touches: a very thin drizzle of melted white chocolate for shine, and tiny fondant ears and eyes to make a Miffy face. Decorating is where the recipe becomes playful; you can be precise or messy and still have something adorable. If you want a little inspiration for swirled appearance or decoration techniques, I sometimes peek at a swirl cheesecake inspiration I bookmarked — not to copy, but to borrow color ideas.
A Few Ways to Change It
This recipe is forgiving. If you want to tweak flavors, you can swap the white chocolate for a milk chocolate and reduce the marshmallows slightly for a less sweet base. For a lighter version, try using Greek yogurt instead of some of the mascarpone in the topping. Another idea is to make these as a mini tart cake: use a dense cookie crumb shell and press 1/4 cup additional strawberry jam for a gooey center. If you’re curious about other strawberry-chocolate combinations, a strawberry swirl variant gave me the idea to marble a little jam into the top before chilling. I rarely suggest freezing the decorated tarts, but the filling freezes well on its own if you want to make the base ahead.
Why I Keep Making These and How I Serve Them
I love this recipe because it feels like a tiny party on a plate. The first bite is creamy and sweet, then you get that bright strawberry jam center and the snap of the tart shell. I serve them with afternoon tea, strong espresso, or a glass of chilled prosecco when friends come over. They’re great at baby showers, kid birthday parties, or any time you want a dessert that looks like effort but is actually a stack of simple techniques: melting, folding, chilling, piping.
Storage is easy and I usually handle leftovers one of two ways. If you have leftover tartlets, keep them in an airtight container in the refrigerator for up to three days; the tart shells will soften a bit but the flavor is still excellent. If you want to prepare parts in advance, make the filling and the jam cores a day ahead and keep them chilled separately; assemble and decorate the day you serve for the best texture.
A Few Memories and Final Practical Tips
My niece still asks for Miffy tartlets every year. Last time she helped me place the tiny fondant ears, and I remember the quiet sound of a spoon tapping the bowl as I cooled the mixture and the laugh when she decided one of the tarts looked like a sleepy rabbit. Cooking with someone you love changes the recipe into a memory, and that’s why I keep the method simple.
Three final tips I always share: use a small cookie scoop for consistent portions; if your whipped cream is under-whipped it will flatten, so stop whipping when you see stiff peaks; and don’t skip the extra 30-minute chill — that step is small but makes a huge difference in how cleanly the tarts pipe.
Conclusion
If you want a step-by-step photo guide or another person’s playful take on these charmers, I found Eric’s write-up to be a delightful companion to my notes: Eric’s Miffy Strawberry Cheesecake Tartlets.
Miffy Strawberry Cheesecake Tartlets
Ingredients
Method
- In a medium saucepan over low heat, melt the butter, pink marshmallows, cream cheese, and white chocolate until smooth.
- Transfer to a glass bowl and mix in the strawberry jam. Allow the mixture to cool.
- Whip the cream until stiff peaks form. Gently fold into the strawberry cream cheese mixture.
- Chill the mixture in the refrigerator for 30 minutes.
- Once firm, transfer the mixture to a piping bag and fill each tart shell.
- Optionally, pipe or spoon in more jam and top with sliced strawberries.
- Whip together the cream and mascarpone until stiff peaks form, then scoop onto each tart.
- Decorate with melted white chocolate and tiny fondant ears and eyes.
