Lemon Cheesecake Tarts

“To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells.” —Sarah Gilbert, Beaverton, Oregon

Lemon Cheesecake TartsPhoto: Taste of Home
Lemon Cheesecake Tarts
Lemon Cheesecake Tarts
Servings Prep Time Cook Time
2dozen 30minutes 10minutes + cooling
Servings Prep Time
2dozen 30minutes
Cook Time
10minutes + cooling
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.
  2. Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely.
  3. In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.
  4. Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.
Recipe Notes

Nutrition Facts
1 tart: 166 calories, 9g fat (5g saturated fat), 22mg cholesterol, 95mg sodium, 18g carbohydrate (10g sugars, 0 fibre), 1g protein.