Mini Lemon Cheesecake Tarts Food

LEMON CHEESECAKE TARTS

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.

MINI LEMON CHEESECAKES

Steps:

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

MINI LEMON CHEESECAKE TARTS

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.

EASY MINI LEMON CHEESECAKES

Steps:

• Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
• In a bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened.
• Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
• Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
• Add the sugar and mix well for about 3 minutes.
• Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
• Add the sour cream, vanilla, lemon juice and zest, and mix well on low speed until well blended.
• Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
• Tap the muffin tin on the counter to help any bubbles rise to the surface, and then bake at 325 degrees Fahrenheit for about 20-23 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
• Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
• Before serving, garnish with a swirl of whipped cream and some lemon zest or lemon slices. OR, use fresh berries and whipped cream, if desired.

MINI LEMON TARTS

Steps:

• Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
• Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
• Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
• Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

MINI CHEESECAKES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
• Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
• Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

MINI LEMON CHEESECAKES

Steps:

• Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
• Heat up your butter until it is melted (either on the hob or in the microwave).
• Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
• Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
• Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

CREAMY LEMON TARTS

Steps:

• In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
• Microwave on HIGH until thick (removing about every minute to whisk/stir).
• Cook until thickened.
• Stir in butter; whisk until butter has melted and the mixture is smooth.
• Cool to almost room temperature, stirring every so often.
• Stir in sour cream until well blended.
• Divide evenly between baked tart shells.
• Top with a dollup of Cool Whip.
• Delicious!

MINI CHEESECAKE TARTS

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.

MINI LEMON CHEESECAKE TARTS RECIPE

Steps:

• 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.