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Lemon Blueberry Cheesecake Tarts

Lemon & Blueberry Cheesecake Tarts

Delicate, flaky handheld tarts featuring a zesty lemon cheesecake filling and fresh blueberries nestled in a puff pastry crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 Tarts
Course: Brunch, Dessert
Cuisine: American Fusion, American-French Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sheets Puff pastry
  • 8 oz Cream cheese
  • 1/3 cup Granulated sugar
  • 1 large Egg yolk
  • 1 tsp Vanilla extract
  • 1 Lemon zest and juice
  • 1 cup Fresh blueberries
  • Powdered sugar for dusting

Equipment

  • Muffin Tin
  • Mixing bowl
  • Whisk
  • Circle Cutter
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C) and prep a muffin tin.
  2. Whisk softened cream cheese, sugar, egg yolk, vanilla, lemon zest, and lemon juice until smooth.
  3. Cut puff pastry into circles; press into muffin cups.
  4. Spoon cheesecake mixture into shells (3/4 full).
  5. Top with 3–5 blueberries per tart.
  6. Bake for 20–25 minutes until golden brown.
  7. Cool on a wire rack and dust with powdered sugar.

Notes

1. Use cold puff pastry to ensure the most dramatic and flaky rise in the oven. 2. Thoroughly dry the blueberries after washing to prevent excess moisture from making the cheesecake soggy. 3. Allow the tarts to cool completely before dusting with powdered sugar, otherwise the sugar will melt into the tart.