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.
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.
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
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