Lemon Cheesecake Tarts

Total Time

Prep: 30 min. Bake: 5 min. + cooling


2 dozen

Updated: Apr. 28, 2023
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon


  • 2 sheets refrigerated pie crust
  • 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 crusts. 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 until light golden brown, 5-7 minutes. 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.

Nutrition Facts

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