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Lemon Cheesecake Tarts

Lemon Cheesecake Tarts

Need a dessert for your next party? Make Lemon Cheesecake Tarts in less than 20 minutes.

Ingredients

  • 2 sheets refrigerated pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1 tsp. vanilla
  • 2 Tbsp. powdered sugar
  • 1 (10 oz.) jar lemon curd, divided
  • 1 (8 oz.) container whipped topping
  • 1 cup fresh blueberries
  • Powdered sugar, for garnish

Instructions

  1. Preheat oven to 450°.
  2. Roll out pie crusts and use a 3-inch round cookie cutter to cut 24 circles. Press circles into the bottoms and partway up sides of non-greased muffin cups. Prick bottoms with a fork. Bake about 5 to 7 minutes, then let cool completely.
  3. In a large bowl, beat cream cheese, vanilla and powdered sugar until smooth. Mix in 1/4 cup lemon curd. With a spatula, fold in whipped topping. Spoon
  4. tablespoons of filling mixture into each tart shell. Top each with 1 teaspoon lemon curd, blueberries and powdered sugar. Refrigerate at least 1 hour before serving.

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