A refreshing treat everyone will enjoy, Lemon Cheesecake Tarts are a delightful addition to any get-together. Whether it’s a finale to dinner or to pair with afternoon tea, these miniature goodies will appeal to both children and adults.
Ideal for a crowd, it’s easy to double or triple the recipe. And they are great for making ahead. Prepare up to four hours in advance and store covered and refrigerated. Simply add a dollop of whipped cream and lemon slices before serving, if desired.
With minimal ingredients and a short amount of time spent on preparation, these zesty tarts will serve a multitude of purposes—while being simple to prepare. Enjoy!
LEMON CHEESECAKE TARTS
1 (6-count) packages store-bought mini graham cracker pie crusts
1 (8-ounce) package regular or reduced-fat cream cheese, softened
1/3 cup sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
Whipped cream (optional)
Lemon slices (optional)
Preheat oven to 300 degrees. Place crusts in their foil pans on a baking sheet. In a large bowl, beat cream cheese with an electric mixer until creamy. Add sugar; beat until smooth. Add egg and lemon juice; beat until combined. Stir in lemon zest. Divide batter among crusts. Bake until centers are just set, 20 to 22 minutes. Place tarts on a wire rack. Cool completely. Refrigerate until thoroughly chilled, about 2 hours. Remove tarts from their disposable foil pans, if desired. Top with a dollop of whipped cream, if desired. Garnish with lemon slices, if desired. Makes 6 servings.