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Lemon Cheesecake Tarts

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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!

Lemon Cheesecake Tarts

Lemon Cheesecake Tarts

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!!

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce over Lemon Cheesecake Tarts

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

Lemon Cheesecake Tarts fresh out of the oven

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.

Strawberry Rhubarb sauce

Strawberry Rhubarb sauce over soft pillowy, crustless lemon cheesecake tarts

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.

Iced lemon cookiesAbout the baking…

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.

 

Lemon Cheesecake Tarts

Crustless or with the lemon cookie crust these tarts are light and delicious! The crustless tarts make low-Carb, soft and pillowy bowls for your favorite topping!

Here is the Printable Recipe:

 

Lemon Cheesecake Tarts
Yield: 12 servings

Lemon Cheesecake Tarts

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour 10 minutes

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!

Ingredients

  • (For the Crust)
  • 1 1/2 Cups sugar
  • 1 Cup coconut oil
  • 2 tsp. lemon peel, finely shredded
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 Cups flour
  • (For the cheesecake)
  • 2 8oz. blocks cream cheese, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 2/3 Cup sugar
  • 2 Tablespoons flour
  • 2 tsp. lemon juice

Instructions

  1. Preheat oven to 350 degrees

Making the crust:

  1. Grease four mini tart pans and a 9 inch tart pan, or two 9 inch tart pans as desired
  2. In a large mixing bowl add coconut oil, sugar, lemon peel, eggs and vanilla. beat with an electric mixer on medium until pale and smooth
  3. In a separate bowl whisk together flour, baking soda, cream of tartar, and salt
  4. Add the dry ingredients slowly to the wet while mixing on low. Beat until combined into a cookie dough consistency
  5. Form the cookie dough crust in the tart pans (oiling your hands will help when working with this dough)
  6. Bake 12 minutes

For the cheesecake filling:

  1. In a stand mixer combine the cream cheese, eggs and sugar and beat on low speed until mixed
  2. Add vanilla, lemon juice, the zest of one lemon and flour
  3. Mix with an electric or stand mixer until smooth, scrapping the sides of the bowl as needed
  4. Pour the cream cheese filling mixture into tart pans and fill to top
  5. Bake mini tarts for 15 to 20 minutes. Bake 9 inch tart 30 to 35 minutes until golden brown
  6. Cool to room temperature in their baking pans
  7. After they are cool, remove from baking pans
  8. Top your cheesecakes if you desire and enjoy

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 580Total Fat 33gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 6gCholesterol 100mgSodium 249mgCarbohydrates 64gFiber 1gSugar 38gProtein 8g

Did you make this recipe?

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Lemon Cheesecake Tarts-pin image

Our lemon cheesecake tarts are soft, rich and easy to make. Our mini tarts are crustless and make a great gluten free dessert. Top these tangy cakes with a sweet strawberry rhubarb sauce for a delicious dessert.#lemoncheesecake #tarts #mini #easy

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Rich, lemon cheesecake tarts make a nice dessert for the family. op these delicious lemon tarts with homemade Strawberry Rhubarb sauce for a delicious springtime treat!
Strawberry Rhubarb Sauce
Strawberry Rhubarb Sauce
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