Description
These mini no-bake lemon cheesecake tarts feature a buttery graham cracker crust and a light, creamy lemon filling. They are refreshing, easy to make, and perfect for warm-weather desserts.
Ingredients
1 cup graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 teaspoons lemon zest, divided
2 tablespoons fresh lemon juice
1/3 cup heavy whipping cream
1/4 teaspoon vanilla extract
Fresh fruit or fruit preserves, for garnish
Instructions
- Mix graham cracker crumbs with granulated sugar, then stir in melted butter until the mixture resembles wet sand.
- Line a mini muffin pan with plastic wrap, leaving overhang for easy removal.
- Press a heaping tablespoon of the crumb mixture into each cavity to form tart shells.
- Freeze the shells for 15 to 20 minutes.
- Beat cream cheese with sugar, 1 teaspoon lemon zest, and lemon juice until smooth.
- In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Remove tart shells from the pan and fill each with the cheesecake mixture, smoothing the tops.
- Chill for about 2 hours until firm.
- Garnish with remaining lemon zest and fresh fruit or preserves before serving.
Notes
Use lime juice and zest for a citrus variation.
Berry preserves can be used instead of fresh fruit for a sweeter topping.
Drizzle with white chocolate for a richer version.
Substitute graham crackers with digestive biscuits or vanilla wafers.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 81 kcal
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
