Hello friends. I know I’ve been a bit MIA from by blog lately but a lot of has happened in the last month. There was a serious illness in the family which made me put the blog on hold and spending my spare time with family has became my priority so I hope you can all understand my absence.
Today, I am happy to share an easy recipe for creamy, no-bake lemon cheesecake layered over Pre-baked shortbread tart shells and topped with fresh blueberries. These delectable lemon blueberry tarts are bite-size and require no turning on the oven!!!
The filling for the tarts is made with ingredients that you probably already have in your pantry and refrigerator. Cream cheese, powdered sugar, vanilla, and lemons. The one item you may have to buy is the Pre-baked shortbread tart shells. I like using the Clearbrook Farms shells which I normally find at my local grocery store but if you are unable to find these, you can use the Phyllo mini shells.
- 1/2 package of cream cheese
- 1/4 cup of powdered sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon lemon zest
- 1/4 cup whip cream
- 1 box of pre-baked tart shells ( See below)
Total Time 15 minutes
Servings 10 tarts
In a bowl mix the softened cream cheese until creamy.
Gradually add powdered sugar until it is completely combined.
Stir in whip cream, vanilla extract, lemon juice and lemon zest. Scrape down the sides and bottom of the bowl.
Pipe (I scrape the filling into a ziploc bag, snip off one of the corners, and squeeze the filling into each tart) or pour the filling into each tart.
Top with blueberries.
For shine, use apricot jelly — place in small microwave-safe bowl and heat in microwave until it is liquid (about 10-20 seconds). Gently brush on top of blueberries with a pastry brush.
Serve & enjoy!
Keep uneaten tarts refrigerated in an airtight container.
I hope you like this easy recipe. Your family and friends are definitely going to ask for more. Besides, they are so pretty!!!
Have a great week,