5.26.2014

MINI {RED, WHITE AND BLUE} LEMON CHEESECAKES


I only post recipes that I have made time and time again and that I have tested on friends and family.  I brought these cheesecake tarts to a friend's bridal shower a couple weeks ago and I recently made them for a Memorial Day barbeque and got rave reviews at both events which got me thinking that this is a little gem that definitely needed to be shared.


I love this recipe because {like all my favorite recipes} it is more of a technique that can be tailored to your specific tastes or to fit the theme of any event. You can switch out lime for lemon, use any fruit you want, do whatever your little heart desires! Today I am showing you how to make mini {red white & blue} lemon cheesecake tarts - perfect for 4th of July, Memorial Day or any occasion!

To make mini tarts you do need a few special tools {which being a kitchen product hoarder isn't a problem for me}. You need a mini muffin tin and something to press the dough into the tin with - I use this Pampered Chef shaper tool. It also makes things easier to have a small ice scream scoop.

Start by gathering your ingredients.
Take out butter and cream cheese to soften to room temperature. Zest enough lemons to get 3 Tablespoons of lemon zest and then juice the lemons to get 1/4 cup of lemon juice {about 3 small lemons should do the job}. You will also need flour, sweetened condensed milk and your desired toppings - I'm using fresh blueberries and strawberry jam.

Prepare the tart shells - based on this Pampered Chef recipe

Preheat oven to 350 degrees.

Beat butter and cream cheese until well blended, then add flour and lemon zest and mix until combined.

Using a small scoop, shape 1" balls and put in ungreased mini muffin pan.

Dip the tart shaper tool in flour, making sure that you get it completely covered in flour so that it will not stick.

Using the floured tool press down on each ball of dough until the dough rises to the top of each muffin cup.


Prick the bottom of each tart shell with a fork.

Bake 15-20 minutes until golden brown. Remove from pan and let cool.

While shells are baking prepare the cheesecake filling - based on this Martha Stewart recipe

Beat room temperature cream cheese and sweetened condensed milk until smooth. Add lemon zest and lemon juice and stir until combined.

Place filling in a piping bag or Ziploc {snip the end off} and fill each cooled tart shell.


Place in refrigerator to set up at least one hour.

Before serving add a teaspoon of jam

And place one or a few berries on top

Enjoy!


mini {red white & blue} lemon cheesecake tarts Recipe
by Tristin Rieken at ONEarmedMAMA.com

lemon Tart Shells Ingredients

  • 1 C butter, softened
  • 6 ounces cream cheese, softened
  • 2 C flour
  • 1 T lemon zest


    Instructions

    
    • Preheat oven to 350 degrees
    • Beat butter and cream cheese until well softened. Add flour and mix.
    • Using a small scoop shape 1" balls and put in ungreased mini muffin pans.
    • Using a tart shaper tool dipped in flour, press down until the dough rises to the top of each muffin cup.
    • Prick the bottom of each tart shell with a fork.
    • Bake 15 to 20 minutes until golden.
    • Let cool and remove from pan


      Lemon Cheesecake Filling Ingredients

      • 2 8 ounce packages cream cheese, softened
      • 1 14 oz can sweetened condensed milk
      • 1/4 C fresh lemon juice
      • 2 T lemon zest


        Instructions

        • Beat cream cheese and sweetened condensed milk until smooth. Add lemon juice and zest and stir until combined.
        • Place mixture in piping bag or Ziploc bag {with snipped end} and fill each tart shell.
        • Place in refrigerator to set at least 1 hour.
        • Before serving add a teaspoon of jam and top with berries.

          Yield: 60 tarts serving size: 3 tarts


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