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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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!
Thank you, Amanda
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!
I know what you mean. My lemon curd is tangy and I can eat it out of a jar. This is so good
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.
Thank you, Elaine. Yes, me too love lemon curd
These are such adorable looking tarts – I’m a big fan of lemon, too so am pretty sure I’d love these!
Thanks, Caroline. These were such a hit here.
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!
Thanks, Tina. Most supermarkets these days have these ready to use tart shells.
I almost always opt for chocolate desserts, unless there is a lemon option. These little tarts are right up my alley – delicious!
Thank you, Lauren
This was such a great recipe idea! These were perfectly sweet, delicious and everyone gobbled them up!
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.
what a fun and pretty dessert to serve my guests, I am always looking for something impressive like this beauty!
Thank you, Caudia. Yes, these are very impressive
These are such a cute idea and make the perfect dessert!
Thanks, Amy
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.
Thanks, Ben. Yes, mini pies are fun and easy to serve.