Lemon Cheesecake Tarts Recipe

Lemon Cheesecake Tarts Recipe
Lemon Cheesecake Tarts Recipe photo by Taste of Home
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Lemon Cheesecake Tarts Recipe

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To make these cute tarts even quicker, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + cooling

Ingredients

  • 1 package (14.1 ounces) refrigerated pie pastry
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 jar (10 ounces) lemon curd, divided
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 cup fresh blueberries
  • Confectioners' sugar, optional

Directions

Preheat oven to 450°. On a work surface, unroll pastry sheets. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.
Bake 5-7 minutes or light golden brown. Remove from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.
Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar. Yield: 2 dozen.
Originally published as Lemon Cheesecake Tarts in Simple & Delicious February/March 2016

Nutritional Facts

1 tart: 166 calories, 9g fat (5g saturated fat), 22mg cholesterol, 95mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1 package (14.1 ounces) refrigerated pie pastry
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 jar (10 ounces) lemon curd, divided
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 cup fresh blueberries
  • Confectioners' sugar, optional
  1. Preheat oven to 450°. On a work surface, unroll pastry sheets. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.
  2. Bake 5-7 minutes or light golden brown. Remove from pans to wire racks to cool completely.
  3. In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.
  4. Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar. Yield: 2 dozen.
Originally published as Lemon Cheesecake Tarts in Simple & Delicious February/March 2016

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