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Lemon Cheesecake Tassies

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“These make excellent little cheesecake in an easy to serve cookie form..”
24 tassies

Ingredients Nutrition


  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 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.

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