5 from 3 votes
Lemon Cheesecake Tarts
Prep Time
40 mins
Cook Time
20 mins
Total Time
2 hrs
 

Lemon Cheesecake Tarts: with a tender, buttery shortbread crust, a fluffy layer of no-bake cheesecake, and a bright and tangy lemon curd topping!

Course: Dessert
Cuisine: American
Keyword: Cheesecake, Lemon, tarts
Servings: 6 4 1/2-inch diameter tarts
Calories: 674 kcal
Ingredients
For the crust
  • 1 1/2 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter cold, cut into small cubes
  • 1 large egg yolk
  • 2 teaspoons heavy cream
  • 1/2 teaspoon vanilla extract
For the filling
  • 4 ounces cream cheese (half a block)
  • 1/3 cup powdered sugar
  • 3/4 cups heavy cream, cold
  • 12 ounces lemon curd
  • fresh mint optional garnish
  • fresh blueberries optional garnish
Instructions
To make the crust:
  1. Preheat the oven to 375 degrees F.
  2. Whisk the flour, sugar, and salt together in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
  3. Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
  4. Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
  5. Wrap the dough tightly in plastic wrap, and chill for 1 hour.
  6. Divide the chilled dough into 6 equal portions, and roll each to a thickness of 1/8-inch on a lightly floured surface.
  7. Press the dough gently into 6 mini tart pans, trimming away any excess.
  8. Prick the bottoms with the times of a fork, to allow steam to escape during baking.
  9. Bake for 18 to 22 minutes, or until set in the middle and slightly golden around the edges.
  10. Cool completely before filling.
To make the filling:
  1. Place the cream cheese and powdered sugar in a medium mixing bowl, and whip on medium speed until smooth.
  2. In a thin, slow stream, pour the heavy cream down the side of the bowl, while continuing to whip.
  3. When all the cream has been added, turn the mixer up to medium-high speed, and continue to whip until the filling can hold stiff peaks.
  4. Divide the cheesecake filling equally between all 6 tart shells.  Spread in an even layer.
  5. Top each tart with about 3 tablespoons lemon curd.
  6. Garnish with fresh mint and blueberries.
Recipe Notes

For more info on the crust, click here: Perfect Tart Crust Recipe.

Nutrition Facts
Lemon Cheesecake Tarts
Amount Per Serving
Calories 674 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 24g 120%
Cholesterol 137mg 46%
Sodium 344mg 14%
Potassium 81mg 2%
Total Carbohydrates 73g 24%
Sugars 47g
Protein 7g 14%
Vitamin A 24.6%
Vitamin C 0.2%
Calcium 5.1%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.