Raspberry-Lemon Cheese Tarts Recipe

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Raspberry-Lemon Cheese Tarts Recipe
Raspberry-Lemon Cheese Tarts Recipe photo by Taste of Home
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Raspberry-Lemon Cheese Tarts Recipe

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You don't need to bake an entire cheesecake to capture that rich creamy taste. These no-bake tarts blend cream cheese and lemon pie filling for a cool end to the meal.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup prepared lemon pie filling, divided
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup whipped topping
  • 1/2 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1/2 cup fresh raspberries
  • 4 individual graham cracker shells
  • Additional fresh raspberries, optional
  • Mint leaves, optional

Directions

In a small bowl, combine 3/4 cup pie filling, cream cheese, whipped topping, sugar and lemon juice. Beat until smooth. Place 3-4 raspberries in each shell, pressing down slightly.
Divide cream cheese mixture among the shells. Top with remaining pie filling. Garnish with additional raspberries and mint if desired. Yield: 4 servings.
Originally published as Raspberry-Lemon Cheese Tarts in Taste of Home Meals in Minutes Calendar Annual 2003, p5

Nutritional Facts

1 each: 511 calories, 19g fat (8g saturated fat), 111mg cholesterol, 260mg sodium, 81g carbohydrate (65g sugars, 2g fiber), 6g protein.

  • 1 cup prepared lemon pie filling, divided
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup whipped topping
  • 1/2 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1/2 cup fresh raspberries
  • 4 individual graham cracker shells
  • Additional fresh raspberries, optional
  • Mint leaves, optional
  1. In a small bowl, combine 3/4 cup pie filling, cream cheese, whipped topping, sugar and lemon juice. Beat until smooth. Place 3-4 raspberries in each shell, pressing down slightly.
  2. Divide cream cheese mixture among the shells. Top with remaining pie filling. Garnish with additional raspberries and mint if desired. Yield: 4 servings.
Originally published as Raspberry-Lemon Cheese Tarts in Taste of Home Meals in Minutes Calendar Annual 2003, p5

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