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Mini Lemon Cheesecake Tartlets ~ the Perfect Mother's Day Dessert
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)
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 48 mini tarts
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
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Preheat oven to 350. Set oven rack in center position.
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Place fillo cups on a parchment covered cookie sheet and set aside.
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Use a mixer to blend cream cheese till smooth, add sugar and eggs, scraping down sides of mixer as needed.
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Add zest of TWO lemons and vanilla paste, mix well.
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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.
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Allow to cool, then dab with lemon curd and sprinkle with zest from remaining lemon. Refrigerate till served.