Are you looking for a refreshing summer dessert? This mini lemon cheesecake tart is perfect! We have had these at family parties and also served them at baby and bridal showers. You get the creamy, tart, and sweet all in one bite!
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon peel
1 cup flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 Tablespoons lemon juice, divided
1/2 teaspoon vanilla
1 egg, lightly beaten
4 teaspoons cornstarch
1/3 cup water
3 drops yellow food coloring
24 fresh raspberries
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.