Lemon Cheesecake Mini Tartlets


Have you been asked to bring a dessert? No matter what the occasion, these bite-sized dessert treats make the perfect take-along.  Make plenty...they'll disappear quickly.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Chill: 10 minutes
  • Cool: 20 minutes
  • Serves: 36
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  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg, beaten

  • 1/2 of an 8-ounce package cream cheese, softened

  • 1/2 cup prepared lemon curd

  • 4 oz. thawed frozen whipped topping (about 1/2 cup)

  • 36 Fresh raspberries or blueberries


  1. Heat the oven to 375°F.  Lightly grease 36 (1 1/2-inch) mini muffin-pan cups.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 36 (2-inch) squares.  Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg.  Prick the centers of the pastries with a fork.

  3. Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 10 minutes.  Remove the pastry cups from the pans and let cool completely on wire racks.

  4. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping.

  5. Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup.  Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.

  6. Tip: To make ahead, prepare as directed above.  Cover and refrigerate for up to 24 hours.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.


  • VIEW:
  • Sweet, juicy raspberries are delicious and beautiful.

On Social Media, Use #Puffpastry

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Submitted by:
S L.
Date: 9/27/2007

5 star rating

"This is excellent! If you don't want to do the muffin tin, just use round cookie cutter to cut out circles, after baking, slice in half then put the cream in the middle."

Submitted by:
Martha T.
Date: 12/3/2008

5 star rating

"I made this in mini muffin pans. I topped it off with a single rasberry. It was a huge hit and flew off the serving tray. This is gorgeous and makes you look like a super star baker!"

Submitted by:
Jenn W.
Date: 7/7/2009

5 star rating

"This recipe is amazing and everyone loves them! The lemon curd is a little hard to find, try Albertson's or Trader Joe's."

Submitted by:
Corrie S.
Date: 10/9/2010

5 star rating

"Easy to make and yummy. You need to make the pastry squares at least an inch or two larger, however. "

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