Cream Cheese

Dunkaroo Tartlets for Molly Yeh

December 22, 2014
1 Ratings
Photo by Mark Weinberg
  • Makes 6 tartlets
Author Notes

The filling is adapted from "Cream Cheese and Toast Tartlets" from Dorie Greenspan's wonderful book Baking Chez Moi. —Food52

What You'll Need
  • 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
  • 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
  1. For the cookie crust:
  2. Preheat the oven to 375° F.
  3. Whisk together the Teddy Graham crumbs, brown sugar, cinnamon, and salt.
  4. 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.
  5. 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.
  6. Bake the crusts until dry and fragrant, 8 to 10 minutes.
  1. For the Dunkaroo filling:
  2. 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.
  3. Meanwhile, whisk the sugar, cinnamon, and salt together in a separate bowl.
  4. Beat the cream cheese on medium-high until very soft and cream, about 4 minutes.
  5. Pour in the cream and beat for 2 more minutes.
  6. Add the sugar mixture and beat for 2 more minutes, then beat in the vanilla.
  7. Heat the gelatin in the microwave for about 15 seconds to dissolve it.
  8. 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.
  9. Fold in the colored sprinkles so that they’re evenly distributed.
  10. Divide the filling among the crusts, smooth the tops, and chill the tartlets for at least 2 hours before serving.
  11. Serve with a dollop of whipped cream and more sprinkles.

See what other Food52ers are saying.

  • Maya Muñoz
    Maya Muñoz
  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • Melissa
  • Olivia

5 Reviews

Melissa January 4, 2015
Did anyone notice that the first step ask you to mix cinnamon and it's not in the ingredients list ?? :P
Maya M. December 29, 2014
I second the other question here, can this be made in a 9 inch tart pan?

Also, what is the purpose of the imitation vanilla--is it worth getting over traditional vanilla extract?
minipanda December 29, 2014
Imitation vanilla is supposed to be closer to the vanilla flavour of boxed cake mix (or any other boxed product, I suppose). See Molly Yeh's discussion of it here:
Dina M. December 29, 2014
A cute homage! Going to try without the gelatin(make it vegetarian). Since a dunkaroo is just frosting, should that not work?
Olivia December 27, 2014
Could you substitute a regular tart pan for the six tartlet pans?