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
Units
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 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
- Serving Size: 1 tart
- Calories: 290
- Sugar: 18g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg