Mini Lemon Cheesecake Tarts Recipe (2024)

With these Mini Lemon Cheesecake Tarts you get the creamy, tart, and sweet all in one bite delicious bite!

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!

If you’re looking for more easy dessert recipes make sure and try our Easy Lemon Berry Tarts Recipe, this Lemon Fluff Dessert and don’t miss this Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe!

Ingredients needed to make these easy Mini Lemon Cheesecake Tarts:

• 8 ounces cream cheese, softened, divided
• 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

How to make Mini Lemon Cheesecake Tarts:

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.

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We love a good Lemon dessert:

• Layered Lemon Dessert (Lemon Delight) Recipe
• Frozen Lemon Fluff Dessert Recipe
• Starbucks Copycat Lemon Pound Cake Recipe
• Lemon Poppy Seed Bundt Cake Recipe (with a cake mix)
• No Bake Lemon Cookie Truffles Recipe

See Also

Easy Key Lime Cupcakes - My Recipe Treasures20 Easy Puff Pastry Dessert Recipes | Cook It Real GoodThe Best Snickerdoodle Cheesecake Parfaits Recipe — Be Greedy Eats | Where Food Meets ComfortLemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats

Serves: 24

Mini Lemon Cheesecake Tarts Recipe

This mini lemon cheesecake tart is perfect!You get the creamy, tart, and sweet all in one bite!

Prep Time 1 hour hr 30 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 52 minutes mins

PrintPin

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 teaspoons 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

Equipment

• small bowl (2)

• Hand mixer

• Mini Muffin Tin

• Small Saucepan

Recipe Details

Course: Dessert

See Also

Old-Fashioned Cucumber Sandwiches | My Family's Easy Secret Recipe!

Cuisine: American

Recipe adapted from Taste of Home