Mini Lemon Cheesecake Tarts Recipe

Name: Mini Lemon Cheesecake Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Preheat oven to 325u00b0. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
3
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.
4
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.
5
Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Mini 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.

Mini Lemon Cheesecake Tarts

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