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Lemon Blueberry Cheesecake Tarts

These tarts have a light, lemony flavor in the filling.  More lemon in the base, which is a lemon sandwich cookie, and the bright flavor of blueberry in the topping.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: desserts
Cuisine: American
Keyword: BLUEBERRY CHEESECAKE, cheesecake tarts, lemon cheesecake
Servings: 12
Calories: 253kcal


  • 12 lemon sandwich cookies
  • 2 - 8 oz pkgs cream cheese softened
  • 1 cup sugar
  • 1 tsp lemon extract
  • 2 tsp lemon zest
  • 2 eggs
  • 1 cup more or less blueberry pie filling


  • Preheat oven to 350 degrees. Line a regular muffin pan with paper cupcake liners. Place 1 lemon sandwich cookie in the bottom of each cupcake liner.
  • Beat cream cheese, sugar, extract and zest until smooth. Add eggs, one at a time, beating well after each addition.
  • Fill each cupcake liner with the cream cheese filling to about 1/8-inch from the top of liner. After baking, the cheesecake will fall in the center making the perfect indentation for the filling.
  • Bake at 350 for 20 minutes. Remove from oven and cool completely.
  • Spoon about 1 tbs of filling in each depression. Chill thoroughly.


Serving: 1serving | Calories: 253kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 131mg | Potassium: 79mg | Fiber: 1g | Sugar: 30g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg