Lemon & Blueberry Cheesecake Tarts
Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 12 pcs
Difficulty level: 1 out of 4
5 Ingredients
- 12 butternut snap cookies
- 250grams cream cheese, softened
- 1/2 cup icing sugar mixture
- 1/4 cup lemon curd
- 125grams blueberries
Description
These blueberry and lemon cheesecake tarts have a no-blitz biscuit base and are ready in just two easy steps. They taste just as delightful as they look.
Instruction tip
Tip:Soften the cookies by microwaving them on high for 40 seconds, instead of using the oven.
Method
Step 1 of 2
Preheat oven to 220°C/200°C fan-forced. Place half of the cookies on a baking tray. Bake for 2 minutes or until softened. Carefully press one cookie into each hole of a 12-hole, 1 1/2-tbs capacity round-based patty pan. Repeat with remaining cookies. Set pan aside for 30 minutes to allow cookie cases to cool and set.
Step 2 of 2
Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth and combined. Spoon mixture into cookie cases. Drizzle with lemon curd. Serve topped with blueberries.
Categories
- Australian
- Desserts
- Seafood free
- Blueberry
- Lemon pie & tart
- Christmas
- Lemon
- Nov 2021
- Quick & easy
- Baking
- Low ingredient
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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