This post is sponsored by Reddi-Wip.

Lemon is one of my favorite flavors this time of year. Whether it’s added to salad dressing, water, a cocktail, or a dessert, I can’t seem to get enough of the bright, citrus taste. It could be because the light and clean feeling that comes with spring is mirrored in the flavor of lemons. (Or maybe I’m just weird.) That’s why lemons are the inspiration for the recipe I’m sharing today: Lemon Curd Cheesecake Tarts. (Topped with Reddi-wip, of course!) I thought about making a classic lemon bar, but decided that was a little boring. Plus, I just picked up some of these cute tart pans and needed to put them to use. So lemon tarts won out.

Lemon Curd Cheesecake Tart |

This recipe is brought to you in partnership with Reddi-wip. (Cause everything is better with a whoosh of real cream Reddi-wip. Right?) If you have been following along during the past couple months, you know I’ve been sharing recipes that have inspired joy and helped me to #ShareTheJoy. (You can find them all here or linked up at the end of this post.)

Lemon Curd Cheesecake Tart |

While cooking and baking are often therapeutic for me, what I love even more than my time in the kitchen is being able to gift my treats to friends and family. I’m a giver by nature. If we are tight, you can expect me to give / send you things. I’m not doing it because I want something in return, I just like to give. In truth, I think that I also like to receive (not so much receiving, just being thought of), so if I have the opportunity to give that feeling to someone else, I’m game.

And although store bought gifts can be awesome, there’s something sublime about the homemade. The act of stirring in a little love and kindness makes the gift that much sweeter.

So, even though my official #SharetheJoy missions with my friends over at Reddi-wip end today, sharing joy is an integral part of my life. I hope you will also take a moment to soak up the joy around you, and then pass it along.

With plenty of lemons, lots of joy, and a can of Reddi-wip on hand, let’s bake.

Lemon Curd Cheesecake Tart |

Since this recipe is pretty self-explanatory, I’m going to keep my description brief However, I did want to mention a few things before I give you the recipe.

Lemon Curd Cheesecake Tart |

First, this recipe requires you to make lemon curd. Lemon curd can be kind of tricky to make because if you’re not paying attention you can inadvertantly scramble the egg. To prevent that, just keep the heat on low and constantly whisk. Also, once your lemon curd is cooked, you can run it through a sieve to eliminate any lumps. #ProTip

Lemon Curd Cheesecake Tart |

Lemon Curd Cheesecake Tart |

I’m using little tart pans because I just bought them and they are super cute. If you don’t have tart pans or if you prefer, you can use an 8×8-inch pan.

Lemon Curd Cheesecake Tart |

Lemon Curd Cheesecake Tart |

When serving, you can leave the tarts in the molds or pop them out. They come out of the molds pretty easily. All you do is invert them and squeeze very gently around the sides. Then tap the bottom, and they should fall right out. Just be sure to have your hand underneath to catch them.

Lemon Curd Cheesecake Tart |

Lemon Curd Cheesecake Tart |

These tarts are super yummy and a great spring dessert. The cheesecake and the tart lemon flavor are a match made in heaven. I also love the crust. It is soft and has a nice crumbly texture. Perfection.

Lemon Curd Cheesecake Tart |

Let’s whip some up!

Lemon Curd Cheesecake Tart |

Lemon Curd Cheesecake Tarts

Here's what you will need:

Lemon Curd
1 teaspoon lemon zest
3 tablespoons lemon juice
3 tablespoons sugar
1 large egg
2 tablespoons unsalted butter, cut into small pieces

Tart Crust
1 1/2 cup all purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted
1/4 cup sugar
1 teaspoon vanilla extract

6 ounces cream cheese, softened
1/4 cup plain Greek yogurt
1/2 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 large egg
Reddi-wip and sliced lemon for garnish

Begin by making the curd. In a small sauce pan, whisk together the lemon zest, lemon juice, sugar, and egg. Cook over low heat, whisking continually, until slightly thickened. Then, add the butter a piece at a time while constantly whisking. Wait until one piece of butter is melted before adding another. Continue whisking until the curd is smooth and thickened. (It should coat the back of a spoon.)

Strain with a fine mesh sieve by pushing the curd through the sieve with a spatula. Transfer to a bowl and press a piece of plastic wrap directly onto the surface of the curd. Chill until cold.

In the meantime, prepare your tart crust. Begin by preheating your oven to 350 degrees F. Spray 6 (3-inch) tart pans with baking spray. Set aside. In a small bowl, whisk together the flour, salt, and cinnamon. In a medium bowl, combine the melted butter, sugar, and vanilla. Add the flour mixture and fold until incorporated. Divide the batter evenly among the tart pans.

Using your fingers, press the dough into the bottom and sides of each pan. Pierce the dough with a fork. Bake the crust for about 10 minutes or until set. Transfer to a wire rack to cool.

For the filling, add the cream cheese, Greek yogurt, and sugar to a bowl. Mix with an electric mixer until smooth. Then add the salt, vanilla, and egg. Mix again until smooth. Spoon the cream cheese mixture into the tart pans until each is about 4/5 full.

Add the lemon curd to a plastic piping bag (or plastic baggie with the corner cut off) and pipe small dots onto the cream cheese filling. Swirl together with a toothpick or wood skewer. Gently tap tart pans to remove any air bubbles.

Bake for 25-30 minutes or until the center is set. Remove from the oven and cool completely on a wire rack. Cover and chill in the refrigerator until you're ready to serve. Garnish with a whoosh of Reddi-wip and a slice of lemon.


Lemon Curd Cheesecake Tart |

Now go whip up a batch of these treats and get out there and share the joy!

Lemon Curd Cheesecake Tart |

For more of my Reddi-wip inspired recipes, check out the links below.



Tuesday Tunes / 27 - Falling for Folk
Tuesday Tunes / 26 - Cool for the Summer
Tuesday Tunes / 25 - Country Heart
Tuesday Tunes / 24 - This is June
Tuesday Tunes / 23 - Spring Awakening
Tuesday Tunes / 22 - Good Morning
Tuesday Tunes / 21 - Songs About Love
Tuesday Tunes / 19 - Contemporary Christmas
Tuesday Tunes / 20 - Hello, 2017
Tuesday Tunes / 18 - Folksy Christmas
Day 1: Holiday Home Tour 2016
Day 1 Holiday Home Tour 2016
Day 2: Flocked Christmas Tree
Tuesday Tunes / 16 - Classic Christmas
Tuesday Tunes / 17 - Country Christmas
Tuesday Tunes / 15 - Celebrate Friendsgiving
Tuesday Tunes 14 / Ultimate Halloween Playlist
Tuesday Tunes / 13 - Autumn Acoustic
Tuesday Tunes / 12 - Going Country
Tuesday Tunes / 11 - Modern Mix
Tuesday Tunes / 10 - You Are Amazing
Tuesday Tunes / 09 - Happy Folks
Tuesday Tunes / 08 - Summertime Chill
Tuesday Tunes / 07 - Perfect Planting Playlist
Tuesday Tunes / 05 - Fiesta!
Tuesday Tunes / Cover, Girl |
Nut Case CB2
White Canon Pixma
Nuevo Side Chair All Modern
Nate Berkus Desktop Organizer
White Filing Cabinet
Nate Berkus Hyacinth Bowl
Go-Cart White Desk CB2
Nate Berkus Gold Scissors
Nate Berkus Hyacinth Bowl
Mid-Century Dining Table
Threshold Votice
Sierra Paddle Rug
Adesso Goliath Arc Lamp
Tuesday Tunes / 04 - Empowerfulled
Moose Head
Mini Cage Lamp
Grey Pouf
White Tray
Clapboard White Media Console
Terrace Side Table
Nate Berkus Brass Vase
Threshold Black Vase
Threshold Black Vase
Henry 3-Piece Sectional
Lemond Curd Cheesecake Tarts
Red Velvet Waffle Cookies
Blueberry Almond Pancake Pudding
Mini Crumb Cakes
Chocolate Pumpkin Tiramisu
Frozen Pumpkin Pie Martini
Tuesday Tunes /// 02 |
Tuesday Tunes /// 03 |
Tuesday Tunes /// 01 |
Wishbone Chair
Brass Bowls
Metal Candle Holder
Bellora Chandelier
Sumner Dining Table
Hobnail Pitcher
Acacia Tray
Mason Jar
Large Geo Blue Bowl
Geometric Latticed Tray
Geometric Pattern Ceramic Vase
Bird Tealight Holder
Brass Metal Accent Table

This is sponsored content written by me on behalf of Reddi-wip. The opinions are all mine.

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  • Talia at

    These look amazing. I am having a dinner party on Saturday night and I’ve found my dessert!

  • Ardith at

    Oh my, I could gobble one (or two) of these beauties right now. Thank you so much for sharing your recipe. Cheers, Ardith

  • deb at

    Sounds heavenly! But I’m wondering how long you would bake it if you use an 8×8 pan instead, and do you press the crust only on the bottom or run it up the sides, too??


    • Michael Wurm, Jr. at

      Thank you so much! Welcome. 🙂

      xo Michael

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