Lemon Cheesecake Mini Tartlets Food

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MINI LEMON CHEESECAKES



Mini Lemon Cheesecakes image

Provided by Great Grub, Delicious Treats

Categories     Brunch     Dessert

Number Of Ingredients 14

24 oz cream cheese, (room temperature)
1¼ cup sugar
3 eggs, (room temperature)
2 tbsp lemon zest
3 tbsp lemon juice
1 tsp vanilla
2⅔ cups graham cracker crumbs
⅓ cup sugar
⅔ cup butter, (melted)
1 cup sugar
2 eggs, (room temperature)
¼ cup lemon juice
3 tbsp lemon zest
6 tbsp butter, (melted )

Steps:

  • Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.

MINI LEMON CHEESECAKE TARTS



Mini Lemon Cheesecake Tarts image

Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. 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 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 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 with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CHEESECAKE TART



Lemon Cheesecake Tart image

When the air gets colder and the days get shorter, what should we do about dessert? Citrus is the delicious answer. In the winter months, when fresh berries and peaches are all but a memory, turn your attention to lemons, limes, and oranges to make your desserts shine.

Provided by Samantha Seneviratne

Categories     dessert

Time 8h30m

Yield 10 servings

Number Of Ingredients 12

6 tablespoons cold unsalted butter, cubed, plus more for the pan
1 cup all-purpose flour, plus more for the measuring cup
1/4 cup confectioners' sugar
1/2 teaspoon kosher salt
1 large egg yolk
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon zest
Pinch kosher salt
1 cup full-fat sour cream, at room temperature
2 large eggs, at room temperature
Confectioner' sugar and lemon slices, for serving, optional

Steps:

  • For the crust: Butter a 9-inch fluted tart pan with a removable bottom. To prepare the crust, add the flour, confectioners' sugar, and salt to the bowl of a food processor fitted with the metal blade and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse just until the mixture is evenly moistened. Transfer the mixture to the prepared pan and press it into the bottom and sides with a floured measuring cup. Freeze the crust for 15 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Carefully lift the parchment and the weights to peek underneath and check. Remove the parchment and the weights and continue to bake the crust until light golden brown and crisp, 12 to 14 minutes more. Let the crust cool completely.
  • For the filling: Preheat the oven to 325 degrees F.
  • In a large bowl with an electric mixer on medium-high speed, beat the cream cheese, granulated sugar, lemon zest, and salt until light and fluffy, about 3 minutes. Beat in the sour cream. Add the eggs and mix. Scrape the filling into the prepared tart shell and smooth the top.
  • Bake the tart on a baking sheet until the filling is set around the edges but still has a slight jiggle in the center, 23 to 26 minutes. Transfer to a rack to cool slightly. Wrap loosely with plastic wrap and refrigerate until completely cool, at least 6 hours and up to 2 days.
  • Dust with confectioners' sugar and top with lemon slices to serve, if you like.

LEMON CHEESECAKE TARTS



Lemon Cheesecake Tarts image

To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. -Sarah Gilbert, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

2 sheets refrigerated pie crust
FILLING:
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 jar (10 ounces) lemon curd, divided
1 container (8 ounces) frozen whipped topping, thawed
1 cup fresh blueberries
Confectioners' sugar, optional

Steps:

  • Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CHEESECAKE TARTLETS



Lemon cheesecake tartlets image

This luscious fruit dessert looks like it takes two hours, but it only takes 15 minutes

Provided by Sara Buenfeld

Categories     Buffet, Dessert, Dinner, Lunch

Time 15m

Number Of Ingredients 9

4 tbsp lemon curd
2 x 200g tubs Philadelphia lite cheese
6 tbsp summer fruit sauce , from a bottle
8 sweet dessert tartlet cases (from a pack)
100g blueberries
100g raspberry
1 tbsp cassis (blackcurrant liqueur)
icing sugar , for dusting
fresh mint sprigs

Steps:

  • Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
  • Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

MINI CHEESECAKE TARTS



Mini Cheesecake Tarts image

Make and share this Mini Cheesecake Tarts recipe from Food.com.

Provided by Bev I Am

Categories     Cheesecake

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
vegetable oil cooking spray
2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
3 cups fresh fruit
fresh mint sprig

Steps:

  • Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Stir in extracts.
  • Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
  • (Let excess crumbs remain, evenly covering bottom of each tart pan.)
  • Place tart pans on a baking sheet.
  • Divide cheesecake batter evenly between tart pans.
  • Bake at 350° for 18 to 20 minutes or until set.
  • Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
  • Divide fruit evenly, and arrange decoratively over each cheesecake.
  • Garnish with mint, if desired.

Nutrition Facts : Calories 360.4, Fat 11.3, SaturatedFat 5.7, Cholesterol 94.7, Sodium 506.2, Carbohydrate 51.3, Fiber 0.6, Sugar 30.4, Protein 13.2

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