Blueberry Lemon Cheesecake Tarts
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
A delicious and simple fruit filled pastry with a lemon cream cheese filling.
  • 1 package puff pastry sheets
  • One 8-oz package cream cheese, softened
  • ½ can (7 oz) sweetened condensed milk
  • 3 tablespoons lemon curd
  • Flour (as needed for dusting)
  • 8 ounces blueberries (fresh or frozen)
  • Optional: ¼ cup confectioners’ sugar
  1. Thaw the puff pastry sheets according to the package directions.
  2. Preheat the oven to 400 degrees F.
  3. Using an electric hand or stand mixer, beat the cream cheese, condensed milk, and lemon curd until nice and creamy.
  4. When the puff pastry is ready to be used, cut each sheet into 9 equal (3x3) pieces. Roll each piece out on a lightly floured surface until they are slightly larger.
  5. Spoon and spread a heaping tablespoon of filling in the center of each square going corner to corner.
  6. Lift the opposite corners over the center filling until they barely overlap. Dip a finger in water and apply it to corner overlapping the other to help it stick.
  7. Place the tarts on a Reynolds Cookie Baking Sheet parchment paper lined baking sheet. Bake for 18-20 minutes until the bottoms of golden brown and the outer crust is light but flaky.
  8. Optional: Dust each tart with confectioners’ sugar before serving.
Recipe by Savory Sweet Life at