Description
These Lemon & Blueberry Cheesecake Tarts are a bright, creamy, and flaky dessert made with layers of buttery phyllo dough, zesty lemon cheesecake filling, and bursts of juicy blueberries. Perfect for brunch, dessert, or a teatime treat.
Ingredients
Scale
- 12 sheets phyllo dough, thawed
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries
- 1 teaspoon cornstarch
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or mini tart pans.
- In a mixing bowl, beat the cream cheese until smooth. Add granulated sugar, lemon zest, lemon juice, vanilla extract, and egg. Mix until creamy and well combined.
- Gently fold in the blueberries and cornstarch until evenly distributed.
- Lay out one sheet of phyllo dough and brush with melted butter. Layer with two more sheets, brushing each with butter. Cut into squares and press gently into muffin tin cups. Repeat for all cups.
- Spoon the cheesecake filling into each phyllo-lined cup, filling about 3/4 full.
- Bake for 20–25 minutes, or until edges are golden and centers are just set.
- Let cool completely in the pan before removing. Dust with powdered sugar before serving.
- Serve slightly chilled or at room temperature. Enjoy!
Notes
- Keep unused phyllo dough covered with a damp towel to prevent drying out.
- Use fresh lemon zest for the best flavor punch.
- Chill the tarts before serving for cleaner cuts and richer flavor.
- Can be frozen after baking and thawed overnight before serving.
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 10g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon tart, blueberry cheesecake, mini tarts, phyllo dessert, spring baking, cheesecake tart