Lemon Cheesecake Tartlets
Adorable lemon cheesecake tartlets are rich lemon-flavored cream cheese mixture made with lemon curd and whipped cream in buttery shortcrust pastry shells. While you can make homemade tart shells yourself, using ready-to-use shells, you can make these mini treats ready in just 20 minutes.
I am a huge fan of lemon curd, and I can eat it by the spoonful out of a jar. But the best lemon curd I have ever made is homemade, and if you haven’t tried it, you are definitely missing out. This one uses my lemon curd with whipped cream and cream cheese.
Why make these tartlets
- These tartlets don’t take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days in advance.
- It’s easy. You can make the tart shells from scratch, but buying the ready-made shells is a great way to make these quick, easy, and semi-homemade.
- And it’s simple. The filling is made with homemade lemon curd, but you can use store-bought too. And whipped cream and cream cheese.
- There are just four ingredients, all easy to find.
Ingredients and substitutes
- Lemon curd – I am using my homemade lemon curd, which is very simple and easy to make. And yet, you can also use readymade lemon curd.
- Cream Cheese – Use a good 38% or more cream cheese so you get the maximum cheese flavor. Since low-fat cream cheese will make the filling too soft.
- Whipping cream – I highly recommend using 35% fat whipping cream. Since the low-fat versions will have too much liquid and not whip well to soft peaks, in addition, the excess moisture can cause the crust to get soggy.
How to make cheesecake tartlets
Lemon cheesecake filling
- In the bowl of a stand mixer with the whisk attachment, whip the cream with powdered sugar to soft peaks and set aside.
- In a separate bowl, combine cream cheese, lemon curd, and vanilla extract – combine well, making sure there are no lumps.
Pro tip – I like to use a whisk to ensure there are no lumps. You can also place it in the mixer bowl with the whisk attachment. - Save 1/4 cup of whipped cream for the top and fold the rest of the whipped cream into the lemon curd and cream cheese mixture.
Pro tip – Taste and adjust for sweetness and tang. If necessary, add one or 2 tbsp of powdered sugar and 1 to 2 tsp of lemon juice to your liking.
Assemble
- Transfer the filling to a piping bag and pipe a generous amount into each 2-inch tart shell.
Pro tip – You can also do this with a spoon, but the piping bag makes it easy. - Garnish each tart with a little whipped cream, lemon curd, and a slice of lemon. Chill the tarts in the fridge for at least 2 hours or until ready to serve.
Pro tip – I like to dust them with powdered sugar just before serving. But it is not necessary.
More tartlet recipes
- How to make Homemade Mini Tart Shells – 3 Methods
- Caramel Apple Tartlets – Mini Tarts
- Mini Blueberry Cream Cheese Tarts – tartlets
- Salted Chocolate Caramel Tartlets
- Chocolate Tartlets
- Chocolate Cheesecake Tarts
- See all mini tarts or tartlet recipes
Frequently asked questions
These mini tarts will keep in the fridge for 3 to 4 days.
Absolutely. Double the recipe, and the filling will be perfect for one 9-inch shortcrust pastry shell. Try my classic Lemon Curd Tart.
These don’t take long to make. The filling takes just 7 minutes to make but needs at least two hours to chill. You can make these 2 to 3 days in advance.
If you plan to make the tart shells at home, you can use either the rich shortcrust pastry or the sweet shortcrust pastry.
I do have a step-by-step recipe and video tutorial showing three different methods to make homemade mini tart shells.
Lemon Cheesecake Tartlets
Adorable lemon cheesecake tartlets are rich lemon-flavored cream cheese mixture made with lemon curd and whipped cream in buttery shortcrust pastry shells. While you can make homemade tart shells yourself using ready-to-use shells make these mini treats ready in just 20 minutes.
Ingredients
- 24 Mini tart shells or tartlets
- 1 cup (226 ml) Lemon curd
- 1 cup (226 g) Cream cheese
- ½ cup (120 ml) Whipping cream 38%
- 1 tsp Vanilla extract
- 1 tbsp Powdered sugar (up to 3 tbsp)
- 1 tsp Lemon zest (for garnish)
- ¼ cup (30 g) Powdered sugar (for dusting)
- ¼ cup Lemon curd (for top)
Method
- In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar to soft peaks – set aside.
- In a separate bowl, combine cream cheese, lemon curd, and vanilla extract – combine well making sure there are no lumps. Pro tip – I like to use a whisk to ensure there are no lumps. You can also place it in the mixer bowl with the whisk attachment.
- Save 1/4 cup whipped cream for the top and fold the rest of the whipped cream in the lemon curd and cream cheese mixture. Pro tip – Taste and adjust for sweetness and tang. If necessary add one or 2 tbsp of powdered sugar and 1 to 2 tsp of lemon juice to your liking.
- Transfer filling to a piping bag and pipe a generous amount into each 2-inch tart shell. Pro tip – you can also do this with a spoon but the piping bag makes it easy
- Garnish each tart with a little whipped cream, lemon curd, and a slice of lemon. Chill the tarts in the fridge for at least 2 hours or until ready to serve. Pro tip – I like to dust them powdered sugar just before servings. But it is not necessary
Equipment you will need
Nutrition
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Do you have to use a lemon curd? Is it any way to use real lemon juice?
Well, you can use any filling in your tart. If you want a lemon flavor without the lemon curd then, you can use cream cheese with whipping cream with sugar and lemon juice to taste. I would suggest high fat cream cheese and use less whipping cream more cream cheese for stability.
Hi, this dessert sounds amazing. It will be my first time making lemon curd. I have a question. To make the cheesecake filling, do you add the lemon curd after it has been in the refrigerator and has chilled or right after you make it?
Hey Terri, you cool the lemon curd, then add the rest to make the cheesecake filling.
These tart shells look marvelous! What an elegant dessert…the shells look buttery and beautiful. I wish I could reach in and grab one, Veena!
Thanks, Tammy. These do look elegant.
I love anything that has lemon curd. Thanks a lot for this sweet recipe! Will make some.
Me too, Sophie. Love lemon anything
I am always ready for a great cheesecake recipe. These tarts look so good with the flaky crust.
Thanks, Sharon
I love the refreshing taste of lemon desserts and your mini tarts are perfect for so many occasions.
Thanks, Jessica. Yes, these are great for any occasions
Lemon desserts are my absolutely favorite! I dare to say I like them better than chocolate, but don’t tell anyone. These lemon cheesecake tarts are so simple but so flavorful. I love that they are an easy finger food dessert too, perfect for showers or parties!
Absolutely, Lauren. These mini versions are perfect for showers and parties
These are adorable! I actually have a bunch of limes that I need to use up – do you think. you’re lemon curd recipe will work just as well with lime juice? We are spending the weekend with friends and I think these would be perfect!
Absolutely, Rebecca. Lemon and lime curd work the same. You may need a tad more sugar because lime is tarter than lemons but everything else will be the same,
Thank you for reminding us that it’s okay to half cheat sometimes in the kitchen! Although I like making homemade tarts, I also like the idea of buying ready-made ones and simply fill them with this awesome lemon filling!
Of course, Nicoletta. I need to remind my self often that it’s ok to take things easy sometimes. I love homemade tart shells but time is not always a luxury
Hello, I love these little tarts, but today I decided to make a double batch and have ended up with so much extra filling, do you think I can freeze the extra filling, if yes how would you suggest I freeze. Thank you.
You can freeze the filling in a freezer-safe ziplock bag. Thaw in the fridge overnight for best texture.