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Lemon Cheesecake Tarts

Desserts

Lemon Cheesecake Tarts

To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells.

Ingredients

  1. 2 sheets refrigerated pie crust
  2. 1 package (8 ounces) cream cheese, softened
  3. 1 teaspoon vanilla extract
  4. 1 jar (10 ounces) lemon curd, divided
  5. 1 container (8 ounces) frozen whipped topping, thawed
  6. 1 cup fresh blueberries
  7. confectioners' sugar, optional

Directions

  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.

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