Lemon Cheesecake Mini Tarts
These mini desserts have a layer of creamy cheesecake and a layer of tangy lemon custard!
- Category: Dessert
Ingredients
Scale
- 45 mini fillo shells
- 1 + 1/4 cup sugar (divided)
- 1/2 tablespoon vanilla extract
- 4 oz. cream cheese, softened
- 1/3 cup heavy whipping cream
- 4 lemons, juiced
- 2 eggs + 2 egg yolks
- 8 tablespoons unsalted butter, cut into cubes
- pinch of salt
Instructions
- Beat 1/4 cup sugar, vanilla, and cream cheese with a mixer at medium speed until well mixed.
- Beat whipping cream in a separate bowl at high speed until peaks form.
- Gently fold whipped cream into cream cheese mixture.
- Pipe mixture into fillo shells. Refrigerate during next steps.
- In a small saucepan, combine 1 cup sugar, eggs, egg yolks, salt, and lemon juice over medium-high heat.
- Whisk constantly until thick (about 3 minutes).
- Remove from heat and add butter 1 cube at a time until melted.
- Pour over cheesecake layer in shells. Refrigerate 1-2 hours and garnish as desired.
Find it online: https://jenwoodhouse.com/lemon-cheesecake-mini-tarts/