Hello from The Organic Kitchen!

Mother’s Day is the day we can attempt to thank our moms for all they did for us. Sacrificing their bodies (sorry about your once stellar rack mom) and their sanity (sorry about all those fights over the front seat mom)  and although we can never adequately repay Mom for all she did or still does for us, we can give her a nice family get together and make her a really fabulous dessert! These Mini Lemon Cheesecakes are perfect for feeding a crowd and mom will love them because they are dainty and light.

Mini Lemon Cheesecakes

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!

My adorable mini cake stand is from Anthropologie

 

Mini Lemon Cheesecakes I fill the fillo shells with lemon cheesecake deliciousness…

Mini Lemon Cheesecakes

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

Mini Lemon Cheesecakes

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

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.

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 servings
Author: Linda Spiker
Ingredients
  • 48 mini fillo cups in the frozen section
  • 2- 8 oz bars of cream cheese room temp
  • 3/4 cups sugar
  • 2 large eggs room temp
  • 1 tsp vanilla paste
  • 1/2 tsp sea salt I use Maldons
  • 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.

 

 

 

Mini Lemon Cheesecakes

 

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