Mini Lemon Cheesecake Tarts
Total TimePrep: 35 min. + chilling Bake: 20 min. + cooling
- 8 ounces cream cheese, softened, divided
- 1/2 cup plus 2 teaspoons butter, softened, divided
- 1/4 teaspoon grated lemon zest
- 1 cup all-purpose flour
- 1/2 cup plus 1/3 cup sugar, divided
- 1 teaspoon plus 2 tablespoons lemon juice, divided
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 4 teaspoons cornstarch
- 1/3 cup water
- 2 drops yellow food coloring
- Fresh raspberries
- In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
- Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
- For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
- Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
- Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.
Aug 31, 2019
Way too sweet. Very disappointing.
Mar 24, 2019
Can these be frozen with the lemon filling in it ? I have a shower thats a month away to bake for
Dec 6, 2018
Haven't taste them yet, but please . . . indicate unsalted butter or salted butter. It makes a huge difference in the end result. I only use unsalted butter and a crust without at least a pinch of salt tastes like wallpaper paste.
Feb 20, 2018
But the next time I will prepare a double portion of filling.
Jul 2, 2016
Quite time consuming but very tasty in the end.