Mini Lemon Cheesecake Tarts Recipe
This mini lemon cheesecake tart is perfect! You get the creamy, tart, and sweet all in one bite!
Serving24
Ingredients
- 8 ounces cream cheese, softened, divided
- ½ cup + 2 teaspoons butter, softened, divided
- ¼ teaspoon grated lemon peel
- 1 cup flour
- ½ cup + ⅓ cup sugar, divided
- 1 teaspoon + 2 Tablespoons Lemon juice, divided
- ½ teaspoon vanilla
- 1 egg, lightly beaten
- 4 teaspoon cornstarch
- ⅓ cup water
- 3 drops yellow food coloring
- 24 fresh raspberries
Instructions
- 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.
Notes
- Feel free to add a little lemon zest on top to kick this dessert up a notch!
Nutrition
Calories: 93 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 81 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 181 IU · Vitamin C: 1 mg · Calcium: 18 mg · Iron: 1 mg