Name: Lemon Cheesecake Tarts
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 2 sheets refrigerated pie crust -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1 teaspoon vanilla extract -; 1 jar (10 ounces) lemon curd, divided -; 1 container (8 ounces) frozen whipped topping, thawed -; 1 cup fresh blueberries -; Confectioners' sugar, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cheesecake Tarts

1. 2 sheets refrigerated pie crust -

2. Filling: -

3. 1 package (8 ounces) cream cheese, softened -

4. 1 teaspoon vanilla extract -

5. 1 jar (10 ounces) lemon curd, divided -

6. 1 container (8 ounces) frozen whipped topping, thawed -

7. 1 cup fresh blueberries -

8. Confectioners' sugar, optional -

How to cook deliciously - Lemon Cheesecake Tarts

1. Stage

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. Stage

Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely.

3. Stage

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. Stage

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.