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Lemon Cheesecake Mini Tartlets

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READ REVIEWS (3)

1 hr 40 mins total
20 mins prep

Recipe Filed Under
Cheese, American, Baking, Dessert, Spring, Summer, Valentine's Day, Easter, Picnic, Bridal Shower, Kentucky Derby, Baby Shower, Entertaining, Family Gathering & Celebration, Pot Luck, Dinner Party

Provided By: Campbell's Kitchen

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Have you been asked to bring a dessert? No matter what the occasion, these bite-sized dessert treats make the perfect take-along. Make plenty...they'll disappear quickly.

Ingredients

Serves: pieces

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 egg , beaten

1/2 of an 8-ounce package cream cheese , softened

1/2 cup prepared lemon curd

1/2 cup thawed frozen whipped topping

Fresh raspberry or blueberries

Directions

Heat the oven to 375°F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg. Prick the centers of the pastries with a fork.

Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pans on wire racks for 10 minutes. Remove the pastry cups from the pans and let cool completely on wire racks.

Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping.

Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.

Tip: To make ahead, prepare as directed above. Cover and refrigerate for up to 24 hours.

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3 Comments

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Eva T. Thorne

This looks quick and easy. Just yesterday I made something similar -- a lemon cream cheese pie! Just have to make chantilly cream for it. It's no bake except for the graham cracker crust: http://inthekitchenwitheva-eva.blogspot.com/2011/09/super-fast-lemon-cream-cheese-pie.html

September 02 2011 at 1:17 PM Report abuse Permalink rate up rate down Reply

nanzartiste

Will try- but of course I'll tweak it a lot! (probably change up the lemon curd and whipped topping). Oh- also will "diabeticize" it!

July 14 2011 at 1:12 PM Report abuse Permalink rate up rate down Reply

HI Melissa

I think i'm going to make these tarties in bigger containers! I love cupcakes ... and anything that resembles a cupcake. I'll probably use real whipped cream instead of fake whipped cream. Before serving i'll squirt more whipped cream on top and shave lemon zest over that. Maybe a mint leaf for decoration.

July 14 2011 at 11:54 AM Report abuse Permalink rate up rate down Reply