Lemon cheesecake tartlets

Lemon cheesecake tartlets

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Takes 15 minutes


Serves 4
This luscious fruit dessert looks like it takes two hours, but it only takes 15 minutes

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 4 tbsp lemon curd
  • 2 x 200g tubs Philadelphia lite cheese
  • 6 tbsp summer fruit sauce, from a bottle
  • 8 sweet dessert tartlet cases (from a pack)
  • 100g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 100g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 1 tbsp cassis (blackcurrant liqueur)
  • icing sugar, for dusting
  • fresh mint sprigs



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones

  2. Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (18)

pwootton's picture

So easy, I used a packet jelly glaze to cover the fruit and it looked really professional! Went down well for friends. Will be doing again.

eamwhite's picture

Hi does anyone no how many calories these are per tartlet?

foodyfoodfood's picture

I made these for a dinner party, and they were brilliant. However I did find that if left in the fridge overnight the cheese bit was firmer and the pastry became a little softer, which when some of the shop bought tartlet cases are a bit crunchy was actually quite handy.

spinach's picture

We made these as one of the deserts for my 21st birthday party and they went down brilliantly. Very easy to make too!

abinder's picture

Brilliant recipe! i have done this several times now! even changing the lemon for chocolate and having the mixture of both lemon and choco tarts both gorgeous... they don't look it but their so simple quick and yet TASTY!!!!!!!

sjones's picture

the recipe is very nice and very easy but the amount given for philadelphia is WAY out. I thought it looked a lot but went along with it - I ended up making 16 tartlets (and I don't think many people would manage 2 each) with that amount -although I added much more lemon curd to the mix as I suspect the amount given is for a much smaller number of tartlet cases. Is it really supposed to say 2 tubs required for 4 people??

dancehoney's picture

These look great but does it mean it takes 2-3 hours to set the cheesecake or is it all set in 15minutes? also do u have to serve straight away? xxx

abinder's picture

FANASTIC! for someone who wants a simple and easy dessert.. this is perfect... made mine the night before as i had the found this made it nice as it was able to set... :) i also didnt use the liquur....still nice... definetly worth doing

lisacoppen's picture

YUM YUM YUM! What a simple scrumptious pud, made this for a buffet, used mini bitesized pastry cases, everybody loved them and I was a bit embarassed having to tell them the recipe!
Easy and delicious.

suebhart's picture

I made loads of these for my 50th birthday bash and nobody would believe I'd made them, they looked like they'd come straight from a patisserie. But they're so easy to do, embarrassingly so really - I made 48 in about 15 minutes! What a winner and they taste fab too.

whatscookin's picture

I made these at the weekend for a girlie lunch. Used light Philly and the taste was still superb. Girls couldn't believe how easy they were to make when I told them - this is definitely one to hold on to.

mrsportion's picture

I fancy making these but don't want to buy a bottle of Cassis just for one tablespoon. Is there anything else that can be substituted?

adelphi10's picture

I liked the 'no hassle' sound of this recipe and was not disappointed. I had quite a lot of cooking to do for a family party so decided to have a go at these to take the stress out of dessert! I could not find the shortcrust pastry tarlet cases so used puff pastry ones from tesco - worked perfectly! The cream cheese and lemon curd mix was delicious and I saved the left overs to enjoy with strawberrries the next day!! Well worth a try.....

eleanormayo's picture

Really easy & very impressive. I added the zest of one lemon as I know that my guests likes things punchy, will definitely do again, especially as they take little time & effort.

sueksmith's picture

My husband adored these and they were so simple to make. I have made them twice since.

tags2k's picture

Rather than "cheating" my way through this one, I used the pastry from the Ultimate Lemon Meringue Pie recipe to make my own tartlets and just squished up some of the berries and icing sugar to make the sauce.

I haven't rated this recipe since because I replaced the lemon curd with orange curd and used half mascarpone and half philidelphia it wouldn't be very fair. However, they did turn out tasty, but I would probably try to reduce some of the sweetness where possible next time.

zenkamoore's picture

I made these as a quick and easy dessert as I was catering for 10 and needed something very simple. They were delicious and looked great, everyone loved them and took extra ones home. I will definitely make them again.

louisehowe's picture

I made these as one of the deserts at my 40th birthday. I had a lot to do but this one was so easy, a bit of a cheat really and it left me with a lot of time for all the other cooking.

Questions (2)

kdownes's picture


vintagecookbook12's picture

Do you need to use Philadelphia? Can I use waitrose's baking soft cheese ?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…