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.
- Lemon Cream Cheese Tarts – Cheesecake Tartlets
- About these mini lemon cheesecake tarts
- Let’s talk ingredients and substitutes (Save/Pin)
- Homemade vs. ready to use tart shells
- Homemade or store-bought lemon curd
- Useful Tips and Tools
- How to Make Mini Lemon Cheesecake Tarts (Save/Pin)
- Frequently asked questions
- More mini tarts
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.
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.
Useful Tips and Tools
- I’ve used ready to use mini shortcrust pastry shells.
- A heavy bottom Saucepan for cooking the lemon curd.
- A heat resistant silicon spatula works best for stirring.
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
This tart will keep in the fridge for 3 to 4 days.
These don’t take long to make. The filling takes just 5 minutes. You can fill these about 2 days ahead.
Fill the tart shells and chill them in the fridge to set, but make sure to bring to them to room temperature before serving.
Yes, you can freeze these mini tarts in a freezer-safe box, wrapped well in plastic wrap so they do not break. Shortcrust is delicate, so make sure to keep them in the corner so
I usually prefer them cold, but have often taken them at outdoor events and served them at room temperature. Just keep them in a cool place so the filling does not melt away.
The classic is, of course, a slice of lemon. If you like white chocolate, you can add a white chocolate decoration. Dust it with powdered sugar.
If you plan to make the tart shells at home you can use either one of these pastry recipes:
Rich shortcrust pastry – Pate Sable – using the creaming method similar to how we make cookies, or
Sweet shortcrust pastry – pate
I do have a step by step recipe and a video tutorial showing three different methods for making homemade mini tart shells.
Absolutely. Double the recipe and the filing will be perfect for one 9-inch shortcrust pastry shell. You can use a ready-to-use, ready-to-roll or make my homemade rich shortcrust pastry in advance. I do have a classic Lemon Curd Tarts that you must check out too.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Mini Lemon Cheesecake Tarts
Print Pin RateDescription
Equipment /Tools
Ingredients
FOR THE TART SHELLS (30 SHELLS)
- 180 grams (1.44 cups) All-purpose flour
- 113 grams (3.99 oz) Unsalted butter
- 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 (0.51 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
- 50 grams (0.42 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
Recipe Video
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
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
More mini tarts
- Mini Blueberry Cream Cheese Tarts –
- Blueberry Cheesecake tarts
- Pumpkin Pie Chocolate Tarts
- Cinnamon Caramel Apple Tart
- White Chocolate Pumpkin Caramel Tarts
- Cream Cheese Chocolate Mousse Tart
- Mini Chocolate Cheesecake Tarts
You may also like
- Zesty Moist Lemon Cake
- Lemon Swiss Meringue Buttercream
- No Churn – Lemon Ice Cream
- Lemon Curd Ice Cream
- Strawberry Lemon French Macarons
- Lemon French Macarons
- Lemon Butter Cookies
- Roast Lemon Dill Potatoes
- Lemon Rosemary Roast Potatoes
- Refreshing Watermelon Lemonade
- Strawberry Lemonade
- Pink Lemonade
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
Sharon
I am always ready for a great cheesecake recipe. These tarts look so good with the flaky crust.
Veena Azmanov
Thanks, Sharon
Jessica Kirk
I love the refreshing taste of lemon desserts and your mini tarts are perfect for so many occasions.
Veena Azmanov
Thanks, Jessica. Yes, these are great for any occasions
lauren
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!
Veena Azmanov
Absolutely, Lauren. These mini versions are perfect for showers and parties
Rebecca Blackwell
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!
Veena Azmanov
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,
Nicoletta De Angelis Nardelli
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!
Veena Azmanov
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
Amanda
These little cheesecake tarts are the cutest, and the filling looks perfectly creamy. I always love your dessert ideas. Can’t wait to make these!
Veena Azmanov
Thank you, Amanda
Heather Perine
Oh I’m such a lemon fan! Can’t say that’s always been the case but the older I get the more I love it. And I’m sure this lemon cheesecake filling will become a fave for sure!
Veena Azmanov
I know what you mean. My lemon curd is tangy and I can eat it out of a jar. This is so good
Elaine Benoit
I love lemon curd and make it a few times a year. Your tarts look so scrumptious! I love that they are small so I can eat a few and not feel guilty.
Veena Azmanov
Thank you, Elaine. Yes, me too love lemon curd
Caroline
These are such adorable looking tarts – I’m a big fan of lemon, too so am pretty sure I’d love these!
Veena Azmanov
Thanks, Caroline. These were such a hit here.
Tina
I do love lemon curd. I never looked for these mini shortcrust pastries, I will see if my local market has them. I want to try this, saving this for later. Thanks for sharing!
Veena Azmanov
Thanks, Tina. Most supermarkets these days have these ready to use tart shells.
Lauren Vavala
I almost always opt for chocolate desserts, unless there is a lemon option. These little tarts are right up my alley – delicious!
Veena Azmanov
Thank you, Lauren
kim
This was such a great recipe idea! These were perfectly sweet, delicious and everyone gobbled them up!
Veena Azmanov
Thank you so much, Kim. So happy you enjoyed these tarts. They are such an addition here too. Thanks for coming back to write this feedback.
Claudia Lamascolo
what a fun and pretty dessert to serve my guests, I am always looking for something impressive like this beauty!
Veena Azmanov
Thank you, Caudia. Yes, these are very impressive
Amy
These are such a cute idea and make the perfect dessert!
Veena Azmanov
Thanks, Amy
Ben
Those look delicious. I’ve always been a big fan of min tarts and pies like this. I think they’re a fun way to make dessert more interesting.
Veena Azmanov
Thanks, Ben. Yes, mini pies are fun and easy to serve.