When I need to have a party dessert, these Mini Lemon Cheesecake Tartlets are my go to. They are easy to make and  perfect for feeding a crowd and because they are dainty and light, they make they cap off a delicious meal without leaving your guests stuffed!
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How to Make Mini Lemon Cheesecake Tartlets:

These mini tartlets are very easy to make. Honestly the process is as simple as mixing cream cheese, goat cheese, sugar and eggs and pouring into mini shells, then baking.

Four Mini Lemon Cheesecakes ona mint green cake stand

I make these “Mini Lemon Cheesecake Tartlets” using pre made Mini Fillo Shells. I buy them at Whole Foods Market. This recipe makes 48 mini cheesecakes, but of course you can cut the recipe in half if you need less…let it be noted no one eats only one!

Mini Phyllo Shells used to make Mini Lemon Cheesecakes I fill the fillo shells with lemon cheesecake deliciousness…

Mini Lemon Cheesecakes on cookie sheet before baking

…and bake them till the center is set and the Fillo dough is crispy.

Mini Lemon Cheesecakes on baking sheet after baking

After they cool I dab a little lemon curd on top.

Mini Lemon Cheesecakes

 

And sprinkle with some fresh lemon zest! I use a microplane to zest citrus. To use a microplane simply scrape the lemon and move to a new area once the white is exposed.

Mini Lemon Cheesecakes on marble surface

 

 

 

The Recipe: Mini Lemon Cheesecakes

Tips and what you will need: make sure ll ingredients are room temperature. You will need parchment paper and a microplane for zesting citrus.

Print
Mini Lemon Cheesecake Tartlets ~ the Perfect Mother's Day Dessert
Prep Time
10 mins
Cook Time
24 mins
Total Time
34 mins
 
Makes enough to fill 48 Mini Fillo cups. For best results all ingredients should be room temperature. Place a sheet of parchment on a cookie sheet and set aside. (affiliate links)
Course: Dessert
Cuisine: American
Keyword: crowd pleaser, easy dessert recipe, party recipe
Servings: 48 mini tarts
Author: Linda Spiker
Ingredients
  • 48 mini Fillo cups, (in the frozen section)
  • 2- 8 oz bars of cream cheese, room temp
  • 3/4 cups granulated organic sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla paste or extract
  • 1/2 teaspoon sea salt
  • Zest of 3 lemons, separated
  • 1 jar lemon curd
Instructions
  1. Preheat oven to 350. Set oven rack in center position.
  2. Place fillo cups on a parchment covered cookie sheet and set aside.
  3. Use a mixer to blend cream cheese till smooth, add sugar and eggs, scraping down sides of mixer as needed.
  4. Add zest of TWO lemons and vanilla paste, mix well.
  5. Use a small spoon to fill each fillo cup almost full. Bake for 22-24 minutes, till centers are set and fillo cup is cripsy.
  6. Allow to cool, then dab with lemon curd and sprinkle with zest from remaining lemon. Refrigerate till served.

 

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