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Lemon Cheesecake Tarts

To make these cute tarts more quickly, 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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