Citrus Lime Cheesecake Tarts
Ingredients
24 frozen tart shells (3")
1 brick (8 oz/250 g) cream cheese, room temperature
1 lime
1 1⁄2 cups whipping cream
Preparation
- Preheat oven to 375° F.
- Place tart shells on Sheet Pan. Bake 10–12 min, or until golden.
- Let cool slightly. Remove tarts from foil cups.
- Meanwhile, using a stand mixer or hand mixer, beat cream cheese with mix on medium-high speed until smooth. Scrape the sides of the bowl.
- Using a box grater or microplane, finely grate lime zest, if desired, and stir into cream cheese mixture. Using 2-in-1 Citrus Press, squeeze in juice from zested lime.
- Gradually add cream, whipping until soft peaks form.
- Using a pastry bag, fill prebaked, cooled tart shells with cheesecake filling. Chill until ready to serve.
Nutritional Information
Per serving (1 tart): Calories 200, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 135 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 6 g), Protein 2 g.
Tips
You can use mini tart shells to make mini tarts for a bite-size dessert. This recipe makes enough filling for 48 mini tarts.
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