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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)
Course Dessert
Cuisine American
Keyword crowd pleaser, easy dessert recipe, party recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 48 mini tarts
Author Linda Spiker


  • 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


  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.