Rich, lemon cheesecake tarts make a nice dessert for the family. Need gluten-free? Eliminate the crust and use gluten-free flour in the cheesecake filling. Top these delicious lemon tarts with homemade Strawberry Rhubarb sauce for a delicious springtime treat!
Rhubarb is ripe in our garden and the harvest is in for today. I also had some ripe strawberries from our strawberry towers. I froze three quarts of rhubarb and made a batch of Strawberry Rhubarb sauce. This lemon cheesecake tart made a great companion to my strawberry rhubarb sauce. I’m so delighted its spring!!
By now, if you’ve been keeping up with this blog you know we love cheesecake. This lemon cheesecake tarts recipe is easy to make. Just whip it up in the mixer, pour it over the baked lemon cookie dough crust and bake! The mini tarts I made with no crust at all! So they are even easier to make and so fun for a generous single serving greatly reduced in carbs!
Lemon Cheesecake Tarts Recipe Notes:
Making tarts is fun and pretty easy. Tarts are about half the thickness of regular cheesecake so they set up a lot faster. I only cooled mine about an hour. I didn’t need a water bath in the oven either.
I just put the mini’s in on a cookie sheet and the larger tart in by itself. They came out beautifully, with only minimal cracking. For some unknown reason, the mini tarts settled after baking and the larger tart did not.
Fortunately, the Strawberry Rhubarb sauce nestled right into the mini tart wells for a neat dessert.
A note about the Lemon Cookie Crust Recipe:
You will find you have extra dough after you finish making the tarts. At least you will if you use the Lemon cookie dough for only the single larger tart. If you really love cookie dough just pass the spoon around! I made cookies with the extra dough I had. These are scrumptious lemon cookies that vanished by the end of the day.
In fact several were gone by the time I photographed this!. These lemon cookies taste great plain. Whip up a batch of icing and drizzle it on those yummies if you wish.
Predictably, the mini tarts take less time to bake than the larger tart. I put my minis in for 20 minutes. They seemed pretty done and golden. but they did collapse, so keep an eye on them. They may need a bit longer than you think!. The larger tart was done in about 35 minutes. Again, use your experience to determine if they are perfectly done. If you don’t have experience with cheesecake tarts, cook them until they are golden brown, and not jiggly. Tarts set up completely in cooking, unlike a larger, deeper cheesecake that has a bit of jiggle in the middle when done and sets completely after a lengthy cooling in the refrigerator.
Here is the Printable Recipe: