Lemon Cheesecake Tarts – a delicious recipe with crust, cream cheese, vanilla, lemon curd, frozen whipped topping, fresh blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450u00b0. 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.
203
kcal
Calories
17
g
Fat
10
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 sheets refrigerated pie crust, 1 package (8 ounces) cream cheese, softened, 1 teaspoon vanilla extract, 1 jar (10 ounces) lemon curd, divided, and more.
Yes, Lemon Cheesecake Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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