Mini Lemon Cheesecake Tarts Recipe (2024)

With these Mini Lemon Cheesecake Tarts you get the creamy, tart, and sweet all in one bite delicious bite!

Mini Lemon Cheesecake Tarts Recipe (1)

Are you looking for a refreshing summer dessert? This mini lemon cheesecake tart is perfect! We have had these at family parties and also served them at baby and bridal showers. You get the creamy, tart, and sweet all in one bite!

If you’re looking for more easy dessert recipes make sure and try our Easy Lemon Berry Tarts Recipe, this Lemon Fluff Dessert and don’t miss this Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe!

Ingredients needed to make these easy Mini Lemon Cheesecake Tarts:

  • 8 ounces cream cheese, softened, divided
  • 1/2 cup plus 2 teaspoons butter, softened, divided
  • 1/4 teaspoon grated lemon peel
  • 1 cup flour
  • 1/2 cup plus 1/3 cup sugar, divided
  • 1 teaspoon plus 2 Tablespoons lemon juice, divided
  • 1/2 teaspoon vanilla
  • 1 egg, lightly beaten
  • 4 teaspoons cornstarch
  • 1/3 cup water
  • 3 drops yellow food coloring
  • 24 fresh raspberries

Mini Lemon Cheesecake Tarts Recipe (2)

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How to make Mini Lemon Cheesecake Tarts:

In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.

Preheat oven to 325°. Shape dough into 1 1/4 inch balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.

For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.

While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 2 minutes or until thickened. Remove from heat. Gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.

Remove cooled tarts from pans. Spoon on topping; top each tart with a raspberry. Store in an airtight container in the refrigerator.

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Mini Lemon Cheesecake Tarts Recipe (3)

Thiscookbookincludes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.

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We love a good Lemon dessert:

  • Layered Lemon Dessert (Lemon Delight) Recipe
  • Frozen Lemon Fluff Dessert Recipe
  • Starbucks Copycat Lemon Pound Cake Recipe
  • Lemon Poppy Seed Bundt Cake Recipe (with a cake mix)
  • No Bake Lemon Cookie Truffles Recipe

Serves: 24

Mini Lemon Cheesecake Tarts Recipe

This mini lemon cheesecake tart is perfect!You get the creamy, tart, and sweet all in one bite!

Prep Time 1 hour hr 30 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 52 minutes mins

PrintPin

Ingredients

  • 8 ounces cream cheese softened, divided
  • ½ cup + 2 teaspoons butter softened, divided
  • ¼ teaspoon grated lemon peel
  • 1 cup flour
  • ½ cup + ⅓ cup sugar divided
  • 1 teaspoon + 2 Tablespoons Lemon juice divided
  • ½ teaspoon vanilla
  • 1 egg lightly beaten
  • 4 teaspoons cornstarch
  • cup water
  • 3 drops yellow food coloring
  • 24 fresh raspberries

Instructions

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.

  • Preheat oven to 325°. Shape dough into 1 1/4 inch balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.

  • For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.

  • While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 2 minutes or until thickened. Remove from heat. Gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.

  • Remove cooled tarts from pans. Spoon on topping; top each tart with a raspberry. Store in an airtight container in the refrigerator.

Notes

  • Feel free to add a little lemon zest on top to kick this dessert up a notch!

Nutrition

Calories: 93 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 81 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 181 IU · Vitamin C: 1 mg · Calcium: 18 mg · Iron: 1 mg

Equipment

  • small bowl (2)

  • Hand mixer

  • Mini Muffin Tin

  • Small Saucepan

Recipe Details

Course: Dessert

Cuisine: American

Recipe adapted from Taste of Home

Mini Lemon Cheesecake Tarts Recipe (5)

Join The Discussion

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  1. Sharon says:

    Lemon juice is not mentioned in the list of ingredients. Should the second sugar listed be lemon juice instead of sugar?

  2. Cyd says:

    Hi Sharon. You are right!! The second sugar should be lemon juice. Thanks so much for catching that. We will try to get it changed asap.

  3. Sarah Woodruff says:

    I love this recipe! Its my go-to when I want to bring a dessert that will wow! It’s so pretty and the flavor combination of the raspberry, lemon, and cream cheese is perfect!! My one, tiny suggestion add the lemon zest to the cornstarch/sugar topping instead of the crust and skip the food coloring. Also, I like to add a bit more lemon juice to kick up the zing!

Mini Lemon Cheesecake Tarts Recipe (6)

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.

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