Mini Cheesecake Lemon Tarts
We put a twist on your regular old cheesecake recipe with these Mini Lemon Cheesecake Tarts that require minimal baking and a special ingredient, goat cheese!
Servings: 24
Calories: 147kcal
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
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.
Nutrition
Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 129mg | Potassium: 82mg | Sugar: 8g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg