Total Time
43mins
Prep 15 mins
Cook 28 mins

These make excellent little cheesecake in an easy to serve cookie form..

Ingredients Nutrition

Directions

  1. DOUGH:.
  2. Lightly grease 24 mini muffin cups.
  3. in a food processor, combine the flour and butter.
  4. Process in an off/on pulses until mixture is the consistency of fine crumbs.
  5. In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended. Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess. divide the dough into quarters.
  6. Divide each quarter into 6 equal portions. Shape the portions into balls with lightly greased hands.
  7. Flatten each ball slightly. Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.
  8. Set the muffin tins on a baking sheet. Preheat oven to 350 -- *.
  9. Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
  10. Transfer the baking sheet with the muffin pans to wire racks.
  11. FILLING:.
  12. in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
  13. Transfer the filling to a 2 cup measure with a spout.
  14. Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups. bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges. Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color. 4-5 minutes more.
  15. Transfer the muffin pans to wire racks. Let stand until completely cooled. Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.
Most Helpful

5 5

The flavor of these tassies is great, but there's enough filling for two batches of 24 mini-muffins so I doubled the dough and get 48 total. I also replaced the extra 2 tablespoons of all-purpose flour with 4 crushed graham crackers to give it more of a cheescake crust flavor.

5 5

I served these at a party this past weekend, and they were the first things on the dessert tray to run out! Everybody loved them, and several people asked for the recipe. These little gems were delicious, light, refreshing. I will be making a habit of baking these. Thanks for posting!