Lemon cheesecake tartlets

Lemon cheesecake tartlets

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(12 ratings)

Takes 15 minutes

Easy

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 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
    Blueberry

    Blueberry

    bloo-bear-ee

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

  • 100g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    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
    Mint

    Mint

    mi-nt

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

Method

  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.

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Comments, questions and tips

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pwootton
20th Aug, 2014
5.05
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
5th May, 2013
Hi does anyone no how many calories these are per tartlet?
foodyfoodfood
31st Oct, 2012
5.05
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
15th Jul, 2012
5.05
We made these as one of the deserts for my 21st birthday party and they went down brilliantly. Very easy to make too!
abinder
23rd Jan, 2012
5.05
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
25th Jun, 2011
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
21st Nov, 2010
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
13th Oct, 2010
5.05
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
1st Jul, 2010
5.05
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
12th Jun, 2010
5.05
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.

Pages

kdownes
18th Apr, 2016
IS THIS RECIPE SUITABLE FOR VEGETARIANS?
vintagecookbook12's picture
vintagecookbook12
20th Apr, 2014
Do you need to use Philadelphia? Can I use waitrose's baking soft cheese ?
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