Portuguese Queijadas are small, creamy cheese tarts with a flaky pastry crust and a lightly spiced filling. Traditionally enjoyed warm, queijadas have a soft, custard-like texture that pairs beautifully with the crust.
Pastelarias are found around nearly every corner here in Portugal. Espressos dot counter tops and tables, accompanied by flaky pastries of all kinds. Some filled with custards, some sprinkled with sweet powdery sugar, nearly all including eggs yolks. Some of the best though, have a creamy cheese filling and are called queijadas.
In Sintra they have a famous queijada that is essentially a single serving cheesecake with a caramelized top. It is one of my favorites so far of all the sweet pastries that I’ve had.
Pop them in the oven until the tops turn golden, and you’ve got a warm dessert that’s simple, a little rustic, and deliciously satisfying.
How to Make Queijadas: Portuguese Cheesecake Tarts
1. Prepare the Pastry Dough
- In a medium bowl, combine the flour and salt, whisking to mix evenly.
- Make a well in the center of the flour and pour in the melted butter.
- Gradually add warm water, a few tablespoons at a time, mixing with a wooden spoon until the dough begins to pull together. Continue adding water until a firm, non-sticky dough ball forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight for easier rolling and better texture.
2. Make the Cheesecake Filling
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, beat together the ricotta cheese, cream goat cheese, and sugar using an electric mixer on medium speed until smooth and creamy.
- Add in the egg yolks, flour, and cinnamon, mixing until well incorporated and the batter is smooth. Set aside.
3. Roll Out and Cut the Pastry Dough
- Remove the chilled pastry dough from the refrigerator.
- On a lightly floured surface, roll out the dough to about 1/8-inch (3mm) thickness.
- Using a cookie cutter or glass, cut out rounds of dough that fit into your muffin tin molds. Gently press each round into a well-greased muffin tin to form the tart crusts.
4. Fill and Bake the Queijadas
- Spoon the cheese filling mixture into each prepared tart crust, filling about 3/4 of the way full to leave room for expansion as they bake.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops turn a light golden brown and the filling is set.
- Remove from the oven and allow to cool for a few minutes before carefully removing each queijada from the tin.
5. Serve
- Serve the queijadas warm for the best texture, or let them cool to room temperature.
Recipe Notes
- Pastry Dough: Chilling the dough helps it roll out more easily and provides a flakier texture.
- Filling Consistency: Be sure to blend the cheeses and sugar until smooth for a creamy filling.
- Storage: Store leftover queijadas in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving.
Queijadas: Portuguese Cheesecake Tarts
- Total Time: 1 hour 30 minutes
- Yield: 14-16 queijadas 1x
Description
Portuguese Queijadas are small, creamy cheese tarts with a flaky pastry crust and a lightly spiced filling. Traditionally enjoyed warm, queijadas have a soft, custard-like texture that pairs beautifully with the crust.
Ingredients
For the Pastry:
2 cups (250g) all-purpose flour
1/2 tsp (5g) salt
1 tbsp (15g) unsalted butter, melted
Warm water, as needed (approx. 1/4 to 1/2 cup or 60-120ml)
For the Cheesecake Filling:
1 cup (250g) ricotta cheese or dry cottage cheese
1 cup (250g) cream goat cheese
1 3/4 cups (350g) granulated sugar
4 large egg yolks
1/2 cup (60g) all-purpose flour
1/2 tsp ground cinnamon
Instructions
1. Prepare the Pastry Dough
- In a medium bowl, combine the flour and salt, whisking to mix evenly.
- Make a well in the center of the flour and pour in the melted butter.
- Gradually add warm water, a few tablespoons at a time, mixing with a wooden spoon until the dough begins to pull together. Continue adding water until a firm, non-sticky dough ball forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight for easier rolling and better texture.
2. Make the Cheesecake Filling
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, beat together the ricotta cheese, cream goat cheese, and sugar using an electric mixer on medium speed until smooth and creamy.
- Add in the egg yolks, flour, and cinnamon, mixing until well incorporated and the batter is smooth. Set aside.
3. Roll Out and Cut the Pastry Dough
- Remove the chilled pastry dough from the refrigerator.
- On a lightly floured surface, roll out the dough to about 1/8-inch (3mm) thickness.
- Using a cookie cutter or glass, cut out rounds of dough that fit into your muffin tin molds. Gently press each round into a well-greased muffin tin to form the tart crusts.
4. Fill and Bake the Queijadas
- Spoon the cheese filling mixture into each prepared tart crust, filling about 3/4 of the way full to leave room for expansion as they bake.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops turn a light golden brown and the filling is set.
- Remove from the oven and allow to cool for a few minutes before carefully removing each queijada from the tin.
5. Serve
- Serve the queijadas warm for the best texture, or let them cool to room temperature.
Notes
Pastry Dough: Chilling the dough helps it roll out more easily and provides a flakier texture.
Filling Consistency: Be sure to blend the cheeses and sugar until smooth for a creamy filling.
Storage: Store leftover queijadas in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving.
- Prep Time: 1 hour 10 mins
- Cook Time: 20 mins
- Category: Pastry
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 20g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Hotdamn, this was a-m-a-z-i-n-g!!!!
As a portuguese native, I can attest to the sheer awesomeness of this recipe. obrigado!
Turned out really well, great recipe.
I’ve tried many queijada recipes, and this one is a winner. The crust was flaky, the filling was creamy, and the cinnamon was the perfect touch. Wouldn’t change a thing!
First time making these—turned out sooooooo good!! Only thing is I ate about five of them in one sitting, oops! Guess I’ll be doubling the recipe next time. Thanks for this!
I didn’t know this existed, but I tried it and it was absolutely delicious. Thanks for a great new recipe!
Super delicious! Wow!
Tasted good but how does yours turn brown while mine is so pale? I baked it 350F, 375 F, and 400F and didn’t look anywhere near yours.
Glad you enjoyed the taste! Getting that golden color can be tricky with queijadas. The deep color usually comes from a combination of baking time and caramelization. Make sure to bake them on the middle rack so they get even heat from all sides. Also, sometimes an extra 5 minutes at 350°F can help without drying them out—keep an eye on them near the end. Another tip is to brush a tiny bit of melted butter on top before baking, as it encourages browning. Hopefully, these tips help you get that perfect golden color next time!
Very interesting recipe. I love queijadas. Of course, I never tasted the cheese queijadas. I had the other kinds of queijadas and they are very delicious.
Ah! Que saudades de comer uma queijada de Sintra!
Ah! How I miss eating a queijada de Sintra!
Soon, I’ll be able to try your recipe, in person! :0)