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Lemon Cheesecake Tarts

To make these cute tarts even quicker, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
  • Total Time
    Prep: 30 min. Bake: 10 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 2 sheets refrigerated pie crust
  • 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 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.
  • Bake until light golden brown, 5-7 minutes. 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.
Nutrition Facts
1 tart: 166 calories, 9g fat (5g saturated fat), 22mg cholesterol, 95mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • Cecilia
    Jun 15, 2020

    These are delicious and really easy to make! I made them for the first time for a small dinner party and they were a big hit. I was concerned at first about using standard size muffin pans but they were perfect. The pie dough comes only a short way up the side of the muffin cup and shrinks down some when cooked. So, the finished tart was a perfect size - round and kinda short. Very easy to pick up and eat or cut with a fork. I will definitely be making these again! We froze the leftovers and had them a couple of days later. Still yummy!

  • lynnwright
    Feb 24, 2020

    I made this recipe into a lemon cheesecake pie with a graham cracker crust. I doubled the cream cheese and added 1/2 cup lemon curd. I used about 1 1/2 cups left over whipping cream, whipped it up and added about 2 Tbsp. sugar. Then only put a small dollop of lemon curd and a few blueberries on top of each slice.(7 inch plate, 8 slices). It was a pretty presentation and everybody loved it!.

  • s-chapstick
    Jun 15, 2019

    I haven't made these yet that's the reason for just 3 stars. I just bought packages of small pastry tart shells

  • Ceege
    Apr 13, 2019

    Could these easily be made into miniture cups rather than using the larger size cupcake tins?