Lemon Cheesecake Tartlets


  • 4 tbsp lemon curd
  • 2 x 200g tubs Philadelphia light cheese
  • 6 tbsp summer fruit sauce, from a bottle
  • 8 sweet dessert tartlet cases (from a pack)
  • 100g blueberries
  • 100g raspberries
  • 1 tbsp cassis (blackcurrant liqueur)
  • icing sugar, for dusting
  • fresh mint sprigs


  1. Beat the lemon curd into the soft cheese until smooth and creamy.
  2. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder).
  3. Carefully mix the berries together then pile onto the cheese mixture.
  4. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.)
  5. Dust the tarts with icing sugar.
  6. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish

<<< Back to Cakes & Puddings

Theme Settings