Best 2 Mini Lemon Cheesecake Tarts Recipes
Indulge in a delightful culinary journey with our collection of mini lemon cheesecake tarts recipes, a symphony of flavors that will tantalize your taste buds. These bite-sized treats combine the zesty tang of lemon with the creamy richness of cheesecake, all nestled in a crisp and buttery tart shell. Perfect for any occasion, these tarts offer a delightful burst of flavor in every bite.
Embark on a culinary adventure with our classic lemon cheesecake tart recipe, a timeless favorite that showcases the perfect balance of sweet and tart. Dive into the tangy lemon curd filling, nestled atop a creamy cheesecake layer, all encased in a golden-brown graham cracker crust. For a touch of elegance, try our raspberry lemon cheesecake tarts, where the vibrant red raspberries add a pop of color and a burst of sweetness to the classic recipe.
For a unique twist, explore our blueberry lemon cheesecake tarts, where the juicy blueberries complement the lemon's tartness, creating a harmonious blend of flavors. If you're looking for a decadent treat, our chocolate lemon cheesecake tarts combine the richness of chocolate with the refreshing zing of lemon, creating a delightful symphony of flavors.
No matter your preference, our collection of mini lemon cheesecake tarts recipes offers something for every palate. With detailed instructions and helpful tips, these recipes ensure that even novice bakers can create these delectable treats with ease. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
MINI LEMON CHEESECAKE TARTS
Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MINI LEMON CHEESECAKE TARTS RECIPE
Yield 24
Number Of Ingredients 12
Steps:
- In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
- Preheat oven to 325°. Shape dough into 1 1/4 inch balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
- For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
- While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 2 minutes or until thickened. Remove from heat. Gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
- Remove cooled tarts from pans. Spoon on topping; top each tart with a raspberry. Store in an airtight container in the refrigerator.
Nutrition Facts : Servingsize 1 serving, Calories 3179 kcal, Fat 107 g, SaturatedFat 51 g, Cholesterol 249 mg, Sodium 810 mg, Carbohydrate 547 g, Sugar 211 g, Protein 66 mg
Tips:
- Use a food processor. It makes quick work of the cheesecake filling and crust.
- Don't overmix the cheesecake filling. Overmixing can cause the cheesecake to be dense and crumbly.
- Bake the cheesecakes in a water bath. This helps to prevent the cheesecakes from cracking.
- Chill the cheesecakes for at least 4 hours before serving. This allows the cheesecakes to set properly.
- Garnish the cheesecakes with fresh berries or whipped cream before serving.
Conclusion:
These mini lemon cheesecake tarts are the perfect dessert for any occasion. They're easy to make, delicious, and always a crowd-pleaser. With their creamy, tangy filling and buttery graham cracker crust, these cheesecakes are sure to be a hit. So next time you're looking for a special dessert, give these mini lemon cheesecake tarts a try. You won't be disappointed!
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