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I have to post this recipe in honor of my mother since it’s 4th of July week. I think she’s made these every year on the 4th for as long as I can remember. We made them for lots of occasions, because they’re quick, easy, and yummy, but they’re especially fun on the 4th of July because they’re easy to decorate with red, white, and blue! They’re great for pot-lucks, block parties, baby and wedding showers, and things like that because they’re already packaged in nice single servings. And the great thing is that you can top them with whatever you want. After they’ve chilled they have a perfect well in the center. Fill with lemon curd, chocolate, caramel, whipped cream and berries or any flavor of canned pie filling. And see below for my secret “no crust” trick- a cookie!
1 Tbs fresh lemon juice
Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.
or go for a little more decadent with ganacheand a strawberry
I made these this week, and they were so good I made them a second time! Super easy (love that they only have a few ingredients) and they looked really cute.
I made one batch in the mini muffin tins, with mini nilla wafers. They still took 15+ minutes to cook, but they were really great.
Turned out great! I think they’d all disappeared in about 15 minutes after we set them out.
Made these for our Fourth of July festivities and they were a hit! Thanks for the great recipe, I’ll be using it a lot.
Look at this Sara
http://eatwithmolly.blogspot.com/
My sister Molly has a food blog
Your website is her post today!!
She does the cooking group for her ward and was telling me that a lot of ladies who reference her cooking blog will be using yours!
Sara I am making this tomorrow for a 4th of July BBQ, so excited. Also, I made your flank stk last night, to die for!!! Seriously, loving this blog.
I think I’m a liar. This makes closer to 12. I’m looking at the ones I made last night and they’re a little…small.
Okay, scratch that. The recipe makes 24! Kate just made them and told me, lol. When I made them for the photos, I must have made a half-batch. Also, sorry I forgot to put the oven temp in there. That’s what I get for posting at the last minute! Thanks to Kate for editing all that for me, lol.
ccmommy- you could totally make them in a mini tin. And let me just say that they would be SO so cute! I’m totally obsessed with mini-versions of food, lol. You’d just have to adjust the baking time a bit because they wouldn’t take as long to cook.
If you try that, let us know how it goes!
Could you use the mini wafers and use mini muffin tins? They looks so yummy, but I’d like to make them smaller for my kids.
I wasn’t either to vote either, but I’m here!
Those tarts look SERIOUSLY delish. Too bad my hubbie doesn’t like cheesecake. Then again, I guess I could just eat all of them…