Miniature Lemon Cheese Tarts

Miniature Lemon Cheese Tarts

A dessert bar mix is the first step to these super-simple lemon delights.

Prep Time



Total Time






package Betty Crocker® Sunkist® lemon bar mix
package (3 ounces) cream cheese, softened
cup water
Powdered sugar, if desired
Lemon or raspberry pie filling, if desired
  1. Heat oven to 350ºF. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown.
  2. For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
  3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Top each with 1/2 teaspoon pie filling. Store tightly covered in refrigerator up to 48 hours. Or freeze tarts tightly wrapped in airtight container up to 4 months.
Makes 36 miniature tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Because sizes of miniature paper baking cups vary, this recipe will make 36 to 48 miniature tarts. These luscious lemon treats are perfect for dessert buffets.
For added convenience, use a mixing bowl with a pouring spout.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 75
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 15 mg;
  • Sodium 35 mg;
  • Total Carbohydrate 9 g
    • (Dietary Fiber 0g,
  • Protein 1 g;
Percent Daily Value*:
    • 1/2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.