Mini Red, White and Blue Lemon Cheesecake Tarts

Mini Red White and Blue Lemon Cheesecake Tarts are tender homemade lemon tart shells filled with no bake lemon cheesecake filling then finished with a topping of sweet jam and berries.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

chilling time 1

Total Time 1 30

Servings tarts

Calories 91kcal

Author Tristin Rieken

Equipment

tart shaper tool
small scoop
mini muffin pan

Ingredients

22 ounces cream cheese softened, divided + 16 ounces for the filling and 6 ounces for the tart shells.
1 cup salted butter softened
2 cups all purpose flour
3 tablespoons lemon zest divided, 2 for the filling and 1 for the tart shells
¼ cup lemon juice
¾ cup strawberry jam
1 cup blueberries

Instructions

Preheat oven to 350 degrees
Make the lemon cream cheese tart shells. Beat butter and 6 ounces softened cream cheese until airy. Add flour and mix well.
Using a small scoop shape 1" balls and put in ungreased mini muffin pans. Then using a tart shaper tool dipped in flour, press down until the dough rises to the top of each muffin cup. Prick the bottom of each tart shell with a fork.
Bake in preheated 350 degree Fahrenheit oven 15 to 20 minutes or until evenly golden brown.
Remove and allow to cool in pan for a few minutes before transferring to a wire rack to cool.
Meanwhile, make no bake lemon cheesecake tart filling. Beat 16 ounces softened cream cheese and sweetened condensed milk until smooth. Add lemon juice and zest and stir until combined.
Place mixture in piping bag or Ziploc bag with snipped end and fill each tart shell.
Place on serving platter and refrigerator to set at least 1 hour.
When ready to serve, or no more than 3 hours before, top with a teaspoon of strawberry jam and a few blueberries.

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