Mini Lemon Cheesecake Tarts

Name: Mini Lemon Cheesecake Tarts
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 3/4 cup plus 2 tbsp all-purpose flour (white); 5 tbsp unsalted butter (cold, cubed); 1 large egg yolk; 2.5 tbsp sugar; 1/2 tsp lemon zest (grated); a pinch salt; 1/2 tsp vanilla extract; 8 oz (1 package) cream cheese (slightly softened and cubed); 1/3 cup sugar (generously measured); 1 large egg; 1.25 tsp lemon zest (grated); 2 tsp fresh lemon juice; 1/2 tsp vanilla extract; about 2 tbsp seedless blackberry or raspberry jam or cherry jam (for topping)

Bite-sized lemon cheesecakes set in cookie cups and topped with fruit jam—perfect for enjoying on the go.

1h 5m

Easy

0 favorites

Ingredients

all-purpose flour (white) 3/4 cup plus 2 tbsp

unsalted butter (cold, cubed) 5 tbsp

large egg yolk 1

sugar 2.5 tbsp

lemon zest (grated) 1/2 tsp

salt a pinch

vanilla extract 1/2 tsp

cream cheese (slightly softened and cubed) 8 oz (1 package)

sugar (generously measured) 1/3 cup

large egg 1

lemon zest (grated) 1.25 tsp

fresh lemon juice 2 tsp

vanilla extract 1/2 tsp

seedless blackberry or raspberry jam or cherry jam (for topping) about 2 tbsp

Instructions

Preheat the oven

Preheat the oven to 350°F (about 175°C). Grease or spray two 12-cup mini muffin pans with nonstick spray.

Make the tart dough

In a food processor, combine the flour and butter. Pulse until the mixture resembles fine breadcrumbs. In a small bowl, whisk the egg yolk, vanilla extract, sugar, lemon zest, and salt. Pour the egg yolk mixture over the flour mixture and pulse until just evenly combined and smooth; do not overprocess.

Shape the tart shells and pre-bake

Divide the dough into 4 portions. Divide each portion into 6 equal pieces. With greased hands, roll each piece into a ball. Slightly flatten each ball. Place each ball into a muffin cup; press the center so the dough clings to the cup and forms a slight well. Place the muffin pans on a baking sheet. Bake in the upper third of the oven for 16 to 19 minutes, until evenly lightly browned and the edges are slightly darker. Transfer the pans with the muffin cups onto a rack.

Make the filling

In the food processor, blend the cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla extract until combined and completely smooth. Transfer the filling to a 2-cup spouted measuring cup. Pour the filling over the baked tart shells, dividing evenly among the muffin cups.

Bake and garnish

Bake in the upper third of the oven for 10 to 12 minutes until the filling is set and the edges are just beginning to color. Add about 1/2 teaspoon of jam or preserves to the center of each tart, and continue to bake until the filling puffs and is lightly browned, 4 to 5 minutes more. Transfer the muffin pans to a rack. Let cool completely.