Best 3 Lemon Cheesecake Tarts Recipes
Lemon cheesecake tarts are a delectable treat that combine the tanginess of lemon with the creamy richness of cheesecake. These individual tarts are perfect for any occasion, from a casual gathering to a formal party. With their vibrant yellow filling and delicate crumb crust, they are sure to impress your guests. Whether you prefer a classic recipe or one with a modern twist, there is a lemon cheesecake tart recipe out there to suit your taste. So grab your apron and preheat your oven, because it's time to embark on a culinary journey that will leave your taste buds dancing with delight.
Let's cook with our recipes!
MINI LEMON CHEESECAKE TARTS
Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CHEESECAKE TARTS
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. -Sarah Gilbert, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- 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 : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MINI LEMON CHEESECAKE TARTS RECIPE
Yield 24
Number Of Ingredients 12
Steps:
- In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
- Preheat oven to 325°. Shape dough into 1 1/4 inch 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 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
- While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 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 each tart with a raspberry. Store in an airtight container in the refrigerator.
Nutrition Facts : Servingsize 1 serving, Calories 3179 kcal, Fat 107 g, SaturatedFat 51 g, Cholesterol 249 mg, Sodium 810 mg, Carbohydrate 547 g, Sugar 211 g, Protein 66 mg
Tips:
- For a smooth cheesecake filling, make sure the cream cheese is softened to room temperature before mixing.
- To prevent the cheesecake from cracking, bake it in a water bath.
- Chill the cheesecake for at least 4 hours before serving to allow the flavors to develop.
- For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just trim the excess dough around the edges.
- To make the tarts ahead of time, bake them and let them cool completely. Then, wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days.
Conclusion:
Lemon cheesecake tarts are a delicious and refreshing dessert that are perfect for any occasion. They're easy to make and can be customized to your liking. With a creamy cheesecake filling, a tangy lemon curd topping, and a buttery graham cracker crust, these tarts are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these lemon cheesecake tarts a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
