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.
Keyword berries, blueberries, cheesecake, cream cheese, fruit tart, lemon, pies and tarts
Prep Time 10minutes
Cook Time 20minutes
chilling time 1hour
Total Time 1hour30minutes
Author Tristin Rieken
tart shaper tool
mini muffin pan
22ouncescream cheesesoftened, divided + 16 ounces for the filling and 6 ounces for the tart shells.
2cupsall purpose flour
3tablespoonslemon zestdivided, 2 for the filling and 1 for the tart shells
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.