Mini Lemon Cheesecake Tarts

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Lemon Cream Cheese Tarts - Cheesecake Tartlets

Adorable mini tarts filled with a rich lemon-flavored cream cheese mixture in a buttery shortcrust pastry. These semi-homemade lemon cheesecake tarts take only 20 minutes to make. This lemon cream cheese tart recipe takes advantage of ready-to-use tart shells that cut preparation time by half and make entertaining a breeze.

Are you a fan of lemon curd? If you are, then you must try my homemade lemon curd recipe. It's so tangy and delicious you can eat it by the spoon. And of course, I use my lemon curd to make other treats like these mini cheesecake tarts, or my lemon curd tart. Small as these are they are so addictive it's hard to stop eating them.

About these mini lemon cheesecake tarts

I can't think of a dessert more simple than tartlets. When I have to entertain, I often choose to serve mini-tarts. They are pretty to look at and easy to serve. This is a semi-homemade kinda thing.

• You buy the readymade tart shells, which are easy to find at any grocery store. However, if you plan to make homemade mini-tarts calculate another 45 minutes of active time.
• Again, you can use lemon curd out of a jar or add another 15 minutes to make the lemon curd if you plan to make it from scratch (you can make this a few days ahead too).
• It takes just 5 minutes to combine all the filling ingredients in a bowl.
• And another 3 minutes to pipe the filling. How easy is that?

Let's talk ingredients and substitutes (Save/Pin)

• 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. Low-fat cream cheese will make the consistency of the filling too soft.
• Whipping cream - I highly recommend using 35% fat whipping cream. The low-fat versions will have too much liquid and not whip well to soft peaks. The excess moisture can cause the crust to get soggy. If you plan to use a low-fat version, I would recommend assembling them closer to serving rather than ahead of time.

Homemade vs. ready to use tart shells

You can make the tart shells from scratch or you can buy them from the store as I have done here. Sometimes it's ok to be lazy.
Making mini tarts at home is not difficult. So, if you don't have these ready to use tartlets you can make them at home. I have shared three different methods of making mini tarts with the recipe and video. You must check it out.

How to make Homemade Mini Tart Shells - 3 Methods

Homemade mini tarts make impressive bite-size desserts. Today I'm going to show you how I make these shortcrust pastry tarts or Mini Tart Shells using a simple and easy recipe and method. Perfect to fill with mousse or creamy custard studded with fruits, ganache or caramel.

Homemade or store-bought lemon curd

You can use ready to use lemon curd out of a jar, or you can make homemade lemon curd in just about 15 minutes. Lemon curd is made with fresh lemon juice, egg yolks, sugar, butter over a low gentle heat. I do have a step-by-step progress pictures and video tutorial on how to make the best homemade lemon curd.

No-Fail Lemon Curd Recipe aka Homemade Lemon Curd

This no fail lemon curd recipe will give you the confidence you need to make fruit curd like never before. My step by step pictures, tips and trouble shooting will help you master the perfect lemon curd in just one attempt. This sweet, thick, tangy, creamy and velvet like lemon curd is luscious and luxurious with any desserts or everyday treat from cake fillings to breakfast toast.

Useful Tips and Tools

• The pastry blender is a great tool to have if you plan to make pies often by hand.
• I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixer as it will cream not pulse the dough.
• Also, a wooden barrel rolling pin makes for easy rolling. Especially, when working with pastry. I love using my French rolling pin for almost everything.
• And, a pie chart rolling mat is a great guide to have for beginners who are new to baking. This takes the guesswork out if the dough has rolled big enough.
• A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four and a 10-inch for a larger family of 6. The 7-inch tart pans and 5-inch tart pans work great to gift family and friends. For mini tarts, I like to use either a tray like this with a pastry tamper or small mini egg tart molds or mini tartlets.
• Pie weights work great when you need to blind bake a pastry. Although you can use any baking beans like dried beans.
• And, my pie crust shield was a great investment. So, I don't have to struggle with covering the edges with foil.
• My kitchen timer is one tool I cannot do without. I use it the moment something goes into the oven.

How to make mini lemon cheesecake tarts (Save/Pin)

Prepare tart shells

• In a food processor bowl, combine flour, salt, sugar - pulse a few seconds.
• Add cubed chilled butter - pulse for 30 seconds to a minute until it resembles bread crumb consistency.
• Next, add the egg yolk - pulse some more.
• Add 2 to 4 tablespoons water to the mixture to make the dough.
• Transfer to a work surface - bring the dough together to form a disc.
• Wrap in cling wrap and chill in the fridge for about 15 minutes.
• When chilled, roll small pieces of dough into a disc and line each tart shell. Cut off any excess at the edges.
• Alternatively, you can cut a small disc for the base of the tart and strips for the sides. Cut off any excess.
• Place the tartlet in the fridge while you preheat the oven.
• Preheat the oven to 200 C / 400 F.
• Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.
• Bake in the preheated oven – the 3-inch mini-tarts take 10 to 12 minutes, while the 5-inch mini-tarts take about 12 to 14 minutes.
• Cool the tarts completely before filling.

Prepare the filling

• Whip the cream to soft peaks - set aside.
• In a separate bowl, combine cream cheese, lemon curd - combine well making sure there are no lumps (save 1 tbsp lemon curd for garnish).
• Add the sugar, lemon zest, lemon juice, and vanilla.
• Lastly, fold in the whipped cream (save a tablespoon of whipped cream for garnish).

Assemble the tarts

• Transfer cream cheese mixture to a piping bag and pipe into each tart shell.
• Garnish with a little whipped cream, lemon curd and a slice of lemon.
• Chill them in the fridge until ready to serve.

Frequently asked questions

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
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Mini Lemon Cheesecake Tarts

Author: Veena Azmanov

5 from 19 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 15 mins

Chilling Time: 3 hrs

Calories: 161kcal

Adjust Servings Here: 24 Tarts

Description

Adorable mini tarts filled with a rich lemon-flavored cream cheese mixture in a buttery shortcrust pastry. These semi-homemade lemon cheesecake tarts take only 20 minutes to make. This lemon cream cheese tart recipe takes advantage of ready-to-use tart shells that cut preparation time by half and make entertaining a breeze.

ADJUST SERVINGS HERE - 24 Tarts

Ingredients

FOR THE TART SHELLS (30 SHELLS)

• 190 grams (1.50 cups) All-purpose flour
• 113 grams (0.5 cups) Unsalted butter (1 stick) chilled, cubed
• 1/4 tsp (1/4 tsp) Salt
• 50 grams (0.25 cups) Sugar
• 1 (1 ) Egg yolk large
• 2 to 4 tbsp (2 to 4 tbsp) Chilled water

FOR THE LEMON CHEESECAKE FILLING

• 8 oz (8 oz) Cream cheese
• 120 ml (0.50 cups) Whipping cream
• 8 oz (1 cups) Lemon curd
• 1 tsp (1 tsp) Lemon zest
• 1 tsp (1 tsp) Lemon juice
• 1 tsp (1 tsp) Vanilla
• 60 grams (0.5 cups) Powdered sugar

Instructions

PREPARE TART SHELLS

• In a food processor bowl, combine flour, salt, sugar – pulse a few seconds.
• Add cubed chilled butter – pulse for 30 seconds to a minute until it resembles bread crumb consistency.
• Add the egg yolk – and pulse some more.
• Add 2 to 4 tablespoons water until the mixture forms a dough.
• Transfer to a work surface – bring the dough together to form a disc.
• Wrap in cling wrap and chill in the fridge for about 15 minutes.
• When chilled, roll small pieces of dough into disc and line each tart shell. Cut off any excess at the edges.
• Alternatively, you can cut a small disc for the base of the tart and strips for the sides. Cut off any excess.
• Place the tartlet in the fridge while you preheat the oven.
• Preheat the oven to 200 C / 400 F.
• Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing.
• Bake in the preheated oven – the 3-inch mini-tarts take 10 to 12 minutes while the 5-inch mini-tarts take about 12 to 14 minutes.
• Cool the tarts completely before filling.

PREPARE THE FILLING

• Whip the cream to soft peaks – set aside.
• In a separate bowl, combine cream cheese, lemon curd – combine well making sure there are no lumps (save 1 tbsp lemon curd for garnish).
• Add the sugar, lemon zest, lemon juice, and vanilla.
• Lastly, fold in the whipped cream (save a tablespoon of whipped cream for garnish).

ASSEMBLE THE TARTS

• Transfer cream cheese mixture to a piping bag and pipe into each tart shell.
• Garnish with a little whipped cream, lemon curd and a slice of lemon.
• Chill them in the fridge until ready to serve.

Recipe Notes

Featured Recipe Below - How to Make Homemade Mini Tart Shells - 3 methods

Equipment

Meas Cups and Spoons

Saucepan (1.5 quarts)

Spatula

Nutrition Information

Calories: 161kcalCarbohydrates: 16gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 36mgSodium: 86mgPotassium: 25mgFiber: 1gSugar: 10gVitamin A: 329IUVitamin C: 1mgCalcium: 16mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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