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Lemon Cheesecake Tassies Recipe

Indulge in these delightful Lemon Cheesecake Tassies – miniature cheesecakes baked in a buttery, melt-in-your-mouth cookie crust! Perfect for parties, teatime, or a delightful individual dessert. This easy-to-follow recipe yields 24 bite-sized treats that are sure to impress.

Prep Time 30 mins
Cook Time 43 mins
Calories 97.1 kcal
Protein 3g
Rating 5.0 (2 Reviews)
Lemon Cheesecake Tassies 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Cheesecake Tassies

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How to Make Lemon Cheesecake Tassies

  1. **Make the Dough:** In a food processor, combine 1 ½ cups all-purpose flour and ½ cup (1 stick) chilled, cubed unsalted butter. Pulse until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together 1 large egg yolk, 1 teaspoon vanilla extract, ¼ cup granulated sugar, 1 tablespoon lemon zest, and ¼ teaspoon salt.
  3. Add the wet ingredients to the food processor and pulse until just combined. Do not overmix.
  4. Divide the dough into 4 equal portions, then divide each portion into 6 equal pieces.
  5. Roll each piece into a ball, then flatten slightly.
  6. Lightly grease 24 mini muffin cups. Press each dough ball into a muffin cup, creating a slightly concave base.
  7. Place the muffin tin on a baking sheet.
  8. Preheat oven to 350°F (175°C).
  9. Bake for 16-19 minutes, or until lightly golden brown.
  10. **Make the Filling:** In a food processor, combine 8 ounces softened cream cheese, ½ cup granulated sugar, 1 large egg, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Process until completely smooth.
  11. Once the crusts are baked and slightly cooled, carefully pour the filling evenly into the prepared crusts.
  12. Bake for 10-12 minutes, or until the filling is set and lightly golden.
  13. Optionally, add ¼ teaspoon of jam or preserves to the center of each tassie and bake for an additional 4-5 minutes, until the filling is puffed and slightly colored.
  14. Let the tassies cool completely in the muffin tin before transferring to a wire rack.
  15. Refrigerate in an airtight container for up to 1 week, or freeze for up to 1 month.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

19g

Fat

18g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Sweets & Sides Desserts American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Hand Formed Cookies Desserts Cookies And Brownies