Published: by Absolutely Recipes, in the recipes category.

Lemon Cheesecake Tartlets Recipe.

Ingredients:

2 sheets refrigerated pie crust
FILLING:

1 package (8 ounces) cream cheese, softened
1 TSP vanilla extract
1 jar (10 ounces) lemon curd, divided
1 container (8 ounces) frozen whipped topping, thawed
1 cup fresh blueberries
Confectioners' sugar, optional

Recipe Instructions:

Preheat oven to 450 degrees.
On a work surface, unroll crusts.
Cut 24 circles with a floured 3" scalloped round cookie cutter, rerolling scraps as necessary.
Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges.
Prick bottoms generously with a fork.

Bake until light golden brown, 5-7 minutes.
Remove from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd.
Fold in a third of the whipped topping, then fold in remaining topping.

Spoon 2 TBSPs cream cheese mixture into each tart shell; top each with 1 TSP lemon curd.
Top with blueberries; refrigerate until serving.
If desired, dust with confectioners' sugar.

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