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.
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!
I fill the fillo shells with lemon cheesecake deliciousness…
…and bake them till the center is set and the Fillo dough is crispy.
After they cool I dab a little lemon curd on top.
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.
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.
- 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
Preheat oven to 350. Set oven rack in center position.
Place fillo cups on a parchment covered cookie sheet and set aside.
Use a mixer to blend cream cheese till smooth, add sugar and eggs, scraping down sides of mixer as needed.
Add zest of TWO lemons and vanilla paste, mix well.
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.
Allow to cool, then dab with lemon curd and sprinkle with zest from remaining lemon. Refrigerate till served.
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