Lemon Cheesecake Mini Tartlets

Name: Lemon Cheesecake Mini Tartlets
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 36 servings
Ingredients: 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed; 1 egg, beaten; 1/2 of an 8-ounce package cream cheese, softened; 1/2 cup prepared lemon curd; 4 ounces thawed frozen whipped topping(about 1/2 cup); 36 Fresh raspberriesor blueberries

5 5

Have you been asked to bring a dessert? No matter what the occasion, these bite-sized dessert treats make the perfect take-along. Make plenty...they'll disappear quickly.

prep time 20 minutes

total time 1 hr 40 minutes

serves 36 36 pieces

Ingredients

cost per recipe: $8.72

1/2
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1
egg, beaten
1/2
of an 8-ounce package cream cheese, softened
1/2
cup prepared lemon curd
4
ounces thawed frozen whipped topping(about 1/2 cup)
36
Fresh raspberriesor blueberries

view nutrition info

How to Make It

Heat the oven to 375°F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg. Prick the centers of the pastries with a fork. Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pans on wire racks for 10 minutes. Remove the pastry cups from the pans and let cool completely on wire racks. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping. Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.

Step 1

Heat the oven to 375°F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups.

Step 2

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg. Prick the centers of the pastries with a fork.

Step 3

Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pans on wire racks for 10 minutes. Remove the pastry cups from the pans and let cool completely on wire racks.

Step 4

Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping.

Step 5

Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.

Recipe Tips

Tip: To make ahead, prepare as directed above. Cover and refrigerate for up to 24 hours.

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Made With

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(5)

jdegolie

October 9, 2010

Lemon Cheesecake Mini Tartlets

Easy to make and yummy. You need to make the pastry squares at least an inch or two larger, however.

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Jenn W.

July 7, 2009

Lemon Cheesecake Mini Tartlets

This recipe is amazing and everyone loves them! The lemon curd is a little hard to find, try Albertson's or Trader Joe's.

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Diana H.

December 13, 2008

Lemon Cheesecake Mini Tartlets

Great recipe, I could not find lemon curd, so instead I put in some sweet orange marmelade. It was really good, I took it to the Christmas party, everyone liked it. And I'm not really good cook. Thanks.

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clth

December 3, 2008

Lemon Cheesecake Mini Tartlets

I made this in mini muffin pans. I topped it off with a single rasberry. It was a huge hit and flew off the serving tray. This is gorgeous and makes you look like a super star baker!

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S L.

September 27, 2007

Lemon Cheesecake Mini Tartlets

This is excellent! If you don't want to do the muffin tin, just use round cookie cutter to cut out circles, after baking, slice in half then put the cream in the middle.

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More Recipes

Made with

Pepperidge Farm® Puff Pastry Sheets

calories

60
calories-fat

35
fat-total

3.9g
saturated-fat

2.1g
transfat

0g
sugars

3.05g
vitamin-a

20
vitamin-c

0.5mg
calcium

8mg
iron

0.17mg
potassium

15mg
cholesterol

14mg
sodium

42mg
carbohydrate-total

5.6g
dietary-fiber

0.3g
protein

0.8g
fat-total-dv

5%DV
sat-fat-dv

11%DV
vitamin-a-dv

2%DV
vitamin-c-dv

1%DV
calcium-dv

1%DV
iron-dv

1%DV
cholesterol-dv

5%DV
carbohydrate-total-dv

2%DV
potassium-dv

0%DV
fiber-dv

1%DV
added-sugars

0.17g
vitamin-d

0mg
vitamin-e

0.04mg
vitamin-k

0.3mg
thiamine

0.002mg
riboflavin

7.521mg
niacin

0.017mg
vitamin-b6

0.005mg
folate

1mg
vitamin-b12

0.02mg
biotin

0mg
pantothenic-acid

0.045mg
phosphorus

13mg
iodine

0mg
magnesium

3mg
zinc

0.075mg
selenium

0.5mg
copper

0.003mg
manganese

0.013mg
chromium

0mg
molybdenum

0mg
chloride

0mg
choline

0mg
sodium-dv

42mg
added-sugars-dv

0%DV
vitamin-d-dv

0%DV
vitamin-e-dv

0%DV
vitamin-k-dv

0%DV
thiamin-dv

0%DV
riboflavin-dv

1%DV
niacin-dv

0%DV
vitamin-b6-dv

0%DV
folate-dv

0%DV
vitamin-b12-dv

1%DV
biotin-dv

0%DV
pantothenic-acid-dv

1%DV
phosphorus-dv

1%DV
iodine-dv

0%DV
magnesium-dv

1%DV
zinc-dv

1%DV
selenium-dv

1%DV
copper-dv

0%DV
manganese-dv

1%DV
chromium-dv

0%DV
molybdenum-dv

0%DV
chloride-dv

0%DV
choline-dv

0%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.