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Author Notes: The filling is adapted from "Cream Cheese and Toast Tartlets" from Dorie Greenspan's wonderful book Baking Chez Moi. —Food52
Makes 6 tartlets
For the cookie crust:
- 1 1/2 cups finely crushed Teddy Grahams
- 2 tablespoons packed brown sugar
- 1 pinch salt
- 6 tablespoons unsalted butter, melted
- Water, as needed
- Preheat the oven to 375° F.
- Whisk together the Teddy Graham crumbs, brown sugar, cinnamon, and salt.
- Pour in the melted butter, stirring to coat all of the dry ingredients. The crumbs should hold together when pressed. If they do not, add water, a tablespoon at a time, until the crumbs adhere.
- Distribute the graham cracker mixture evenly between the tartlets pans, using a spoon or the bottom of a cup to press them firmly into the pie plate.
- Bake the crusts until dry and fragrant, 8 to 10 minutes.
For the Dunkaroo filling:
- 1 1/4 teaspoons unflavored gelatin
- 1 1/2 tablespoons cold water
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch fine salt
- 8 ounces cream cheese, at room temperature
- 1/4 cup heavy cream, at room temperature, plus whipped cream for serving
- 1 teaspoon clear imitation vanilla
- 1/2 cup colored sprinkles
- Put the gelatin in a microwave-safe bowl and pour the cold water over top. Let sit for about 3 minutes, until gelatin has begun to bloom.
- Meanwhile, whisk the sugar, cinnamon, and salt together in a separate bowl.
- Beat the cream cheese on medium-high until very soft and cream, about 4 minutes.
- Pour in the cream and beat for 2 more minutes.
- Add the sugar mixture and beat for 2 more minutes, then beat in the vanilla.
- Heat the gelatin in the microwave for about 15 seconds to dissolve it.
- Stir a spoonful of the cream cheese mixture into the gelatin, then add the gelatin to the filling. Raise the mixer speed to medium-high and beat for 1 more minute, until smooth.
- Fold in the colored sprinkles so that they’re evenly distributed.
- Divide the filling among the crusts, smooth the tops, and chill the tartlets for at least 2 hours before serving.
- Serve with a dollop of whipped cream and more sprinkles.
- This recipe is a Community Pick!
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