Whip the cream to stiff peaks, then fold it into the cream cheese mixture. Spoon the mixture into the prepared crust; use a spatula to make a decorative surface. Return the tart to the freezer ...

Make the graham cracker crust and topping. Mix the graham cracker crumbs with sugar, salt, and melted butter. Reserve a portion for the topping and press the remainder into the bottom of an 8×8 ...

• Press pie crust into 9-inch tart pan with removable bottom, or leave in original aluminum pie tin. With a fork, pierce bottom and sides. Bake until lightly browned, about 10 minutes ...

Beat together cream cheese, lemon juice, cream, and salt until smooth. Gradually beat in the confectioners' sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition.

Instructions: Make the crust: Preheat the oven to 350°F (175°C). In a bowl, mix oat flour, almond flour, flaxseed, and salt. Stir in olive oil and water until a dough forms. Press into a ...

Mini Strawberry-Lemon Cheesecake Tarts The folks at Weight Watchers have a dessert idea with just 36 calories each. Light cream cheese and fat free yogurt are featured.

Crust 2 cups flour, plus more for the work surface ⅓ cup sugar ¼ teaspoon fine sea salt Finely grated zest of 1 lemon 12 tablespoons (1½ sticks) chilled, unsalted butter, cut into small pieces ...

Heat the cream, milk and lemon verbena in a saucepan until the temperature reaches 170 degrees, and the mixture is just starting to simmer. Remove from heat, cover and steep for 30 minutes.