Mini Lemon Cheesecake Tarts
“Dainty and light, these tartlets feature two of my favourites —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
Taste of Home
|Servings||Prep Time||Cook Time|
|2dozen||35minutes + chilling||20minutes + cooling|
|2dozen||35minutes + chilling|
|20minutes + cooling|
- 8 oz cream cheese softened, divided
- 1/2 cup plus 2 tsp butter softened, divided
- 1/4 tsp grated lemon zest
- 1 cup all-purpose flour
- 1/2 cup plus 1/3 cup sugar divided
- 1 tsp plus 2 tbsp lemon juice divided
- 1/2 tsp vanilla extract
- 1 large egg room temperature, lightly beaten
- 4 tsp cornstarch
- 1/3 cup water
- 2 drops yellow food colouring
- 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 colouring 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.
1 tartlet: 121 calories, 8g fat (5g saturated fat), 28mg cholesterol, 66mg sodium, 12g carbohydrate (7g sugars, 0 fibre), 1g protein.