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.
Table of Content
I am a huge fan of lemon curd and I can eat it by the spoon out of a jar. But, the best lemon curd I ever made is homemade and if you have not tried homemade you are definitely missing out. This one using 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 ahead of time.
- 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.
- The ingredients are just 4 and 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 consistency of 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. And, 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 – 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 ¼ 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 tablespoon of powdered sugar and 1 to 2 teaspoon of lemon juice to your liking.
Assemble
- 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
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 filing 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.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Lemon Cheesecake Tartlets
Print Pin Rate Share by Email Share on FB Save GrowDescription
Ingredients
- 24 Mini tart shells or tartlets
Lemon cheesecake filling
- 1 cup (226 ml) Lemon curd
- 1 cup (226 g) Cream cheese
- ½ cup (120 ml) Whipping cream 38%
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar (up to 3 tbsp)
Plus
- 1 teaspoon Lemon zest (for garnish)
- ¼ cup (30 g) Powdered sugar (for dusting)
- ¼ cup Lemon curd (for top)
Instructions
Lemon cheesecake filling
- 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 ¼ 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 tablespoon of powdered sugar and 1 to 2 teaspoon of lemon juice to your liking.
Assemble
- 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
Nutrition Information
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
Tammy
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!
Veena Azmanov
Thanks, Tammy. These do look elegant.
Sophie
I love anything that has lemon curd. Thanks a lot for this sweet recipe! Will make some.
Veena Azmanov
Me too, Sophie. Love lemon anything