Lemon Cheesecake Mini Tarts

lemon cheesecake mini tarts

5 from 1 reviews

These mini desserts have a layer of creamy cheesecake and a layer of tangy lemon custard!


  • 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


  1. Beat 1/4 cup sugar, vanilla, and cream cheese with a mixer at medium speed until well mixed.
  2. Beat whipping cream in a separate bowl at high speed until peaks form.
  3. Gently fold whipped cream into cream cheese mixture.
  4. Pipe mixture into fillo shells. Refrigerate during next steps.
  5. In a small saucepan, combine 1 cup sugar, eggs, egg yolks, salt, and lemon juice over medium-high heat.
  6. Whisk constantly until thick (about 3 minutes).
  7. Remove from heat and add butter 1 cube at a time until melted.
  8. Pour over cheesecake layer in shells. Refrigerate 1-2 hours and garnish as desired.