LEMON CHEESECAKE TARTS

Lemon Cheesecake Tarts image

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

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.