Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes (includes chilling)
Yield: 6 mini tarts
Description
These refreshing mini no-bake lemon cheesecake tarts are light, creamy, and bursting with citrus flavor, all nestled in a graham cracker crust—perfect for spring or summer desserts.
Ingredients
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar
8 oz cream cheese, softened
⅓ cup powdered sugar
¼ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
½ cup heavy whipping cream
Fresh berries or lemon slices for garnish (optional)
Instructions
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture into the bottoms of a muffin tin lined with paper liners or mini tart pans to form crusts. Chill for 15 minutes.
In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, and mix until well combined.
In another bowl, whip heavy cream until stiff peaks form, then gently fold it into the lemon cream cheese mixture.
Spoon or pipe the filling into the prepared crusts. Smooth the tops with a spatula.
Refrigerate for at least 2 hours or until set.
Top with fresh berries or lemon slices before serving, if desired.
Notes
For a gluten-free option, use gluten-free graham crackers.
Add a drop of yellow food coloring for a more vibrant look, if desired.
These tarts can be made a day in advance and stored in the refrigerator.
Nutrition (per serving)
Calories: 290
Carbohydrates: 24g
Sugar: 18g
Fiber: 0g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 55mg
Sodium: 130mg
Mini No-Bake Lemon Cheesecake Tarts
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (includes chilling)
- Yield: 6 mini tarts 1x
Description
These refreshing mini no-bake lemon cheesecake tarts are light, creamy, and bursting with citrus flavor, all nestled in a graham cracker crust—perfect for spring or summer desserts.
Ingredients
-
1 cup graham cracker crumbs
-
3 tablespoons melted butter
-
2 tablespoons granulated sugar
-
8 oz cream cheese, softened
-
⅓ cup powdered sugar
-
¼ cup fresh lemon juice
-
1 teaspoon lemon zest
-
½ teaspoon vanilla extract
-
½ cup heavy whipping cream
-
Fresh berries or lemon slices for garnish (optional)
Instructions
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press the mixture into the bottoms of a muffin tin lined with paper liners or mini tart pans to form crusts. Chill for 15 minutes. In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, and mix until well combined. In another bowl, whip heavy cream until stiff peaks form, then gently fold it into the lemon cream cheese mixture. Spoon or pipe the filling into the prepared crusts. Smooth the tops with a spatula. Refrigerate for at least 2 hours or until set. Top with fresh berries or lemon slices before serving, if desired.
Notes
For a gluten-free option, use gluten-free graham crackers. Add a drop of yellow food coloring for a more vibrant look, if desired. These tarts can be made a day in advance and stored in the refrigerator.