Coffee and Dessert - Lemon Cheesecake Tarts

During the summer months, cool and refreshing desserts are a treat on a hot and humid day. This recipe comes from Taste of Home contributor, Sarah Gilbert in Beaverton, Oregon. Although it calls for 2 sheets of refrigerated pie crust, you can make them more quickly using store-bought phyllo tart shells (24). Very simple, yet a beautiful dessert to impress family and guests.

Lemon Cheesecake Tarts

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

  • 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.
  • If using phyllo tart shells, for extra crispness bake and cool according to package directions before filling.
  • 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.
Image from Taste of Home


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