Mini Lemon Cheesecake Tarts Recipe
These delightful Mini Lemon Cheesecake Tarts combine the tangy flavor of goat cheese with the zesty brightness of lemon, all nestled in a buttery tart shell.
There’s something about the bright, tangy flavor of lemon that just screams sunshine. And these Mini Lemon Cheesecake Tarts are a delicious way to capture that vibe in dessert form. With a creamy filling made from a mix of cream cheese and goat cheese, these bite-sized treats offer the perfect balance of sweet and citrusy with a subtle tang that sets them apart from traditional cheesecake.
Made with store-bought pie crusts and no need for a water bath or springform pan, they’re incredibly easy to prepare and even easier to enjoy. Whether you’re hosting a brunch, need a crowd-pleasing party dessert, or just want to treat yourself, these mini tarts are a guaranteed hit. Best of all, they chill beautifully—making them a great make-ahead option when you’re short on time.
If you love these, be sure to check out our mini apple tarts or this ultra-creamy mini cherry tarts for more easy dessert inspiration.
Ingredients Needed
- Frozen pie crust
- Softened cream cheese — Let the cream cheese and goat cheese come to room temperature before mixing. This ensures a silky smooth filling without lumps.
- Chèvre (goat cheese) — Opt for a mild, creamy chèvre to ensure a smooth texture and balanced flavor in your tarts.
- Sweetened condensed milk
- Vanilla extract
- Lemon juice
- Lemon zest — For garnish. Don’t skip this ingredient. Lemon zest adds essential oils and fragrance that elevate the flavor. A microplane works best for fine zest without the bitter pith.
How to Make Mini Lemon Cheesecake Tarts
1 — Prepare the tart shells: Preheat your oven to 350°F (175°C). Use a round cookie cutter to cut out discs from the frozen pie crust. Press each disc into the mini muffin pan cavities. Bake according to the pie crust package instructions until golden brown. Allow to cool completely.
2 — Make the filling: In a mixing bowl, combine the softened cream cheese, chèvre, and sweetened condensed milk. Beat until smooth and creamy. Add the vanilla extract and freshly squeezed lemon juice, mixing until well incorporated.
3 — Assemble the tarts: Spoon the lemon cheesecake filling into each cooled tart shell. Garnish with lemon zest. Chill in the refrigerator for at least 4 hours before serving to allow the filling to set properly.
Recipe Notes and Tips
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Make ahead: These tarts can be prepared a day in advance and stored in the refrigerator, making them a convenient dessert option for entertaining.
- Don’t overmix the filling: Overbeating can introduce air bubbles and make the filling too loose. Mix just until smooth and creamy.
- Try different crusts: No pie crust? Use crushed graham crackers or shortbread cookies mixed with melted butter for an easy press-in crust.
-
Serving suggestion: Top each tart with a fresh raspberry or blueberry for an added pop of color and flavor.
- Freeze for later: These mini tarts freeze surprisingly well! Wrap tightly and store for up to 1 mont. Just thaw in the fridge before serving.
More Easy Cheesecake Recipes
- Cheesecake Stuffed Apples
- Funfetti Birthday Cheesecake
- Baked Caramilk Cheesecake
- No Bake Mint Aero Cheesecake
Mini Cheesecake Lemon Tarts
Equipment
- Mini muffin pan
- Cookie cutter
- Mixing bowl
- Mixer
Ingredients
- 1 frozen pie crust
- 1/2 cup sweetened condensed milk
- 8 oz cream cheese room temperature
- 6 oz chevre goat cheese
- 1 tbsp vanilla extract
- 2 medium lemons juiced
- Lemon zest
Nutrition
Instructions
- Prepare the tart shells: Preheat your oven to 350°F (175°C). Use a round cookie cutter to cut out discs from the frozen pie crust. Press each disc into the mini muffin pan cavities. Bake according to the pie crust package instructions until golden brown. Allow to cool completely.
- Make the filling: In a mixing bowl, combine the softened cream cheese, chèvre, and sweetened condensed milk. Beat until smooth and creamy. Add the vanilla extract and freshly squeezed lemon juice, mixing until well incorporated.
- Assemble the tarts: Spoon the lemon cheesecake filling into each cooled tart shell. Garnish with lemon zest. Chill in the refrigerator for at least 4 hours before serving to allow the filling to set properly.
Tried this recipe? Share your Mini Lemon Cheesecake Tarts with on Instagram, using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
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