Description
These Mini No-Bake Lemon Cheesecake Tarts are a refreshing and tangy dessert with a creamy cheesecake filling and a crisp cookie crust, perfect for summer gatherings or quick treats.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup heavy whipping cream
- Fresh berries or lemon slices, for topping (optional)
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottoms of a muffin tin lined with paper liners to form tart crusts. Chill in the refrigerator for 15 minutes.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, lemon juice, and lemon zest, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
- Spoon or pipe the filling evenly into the chilled tart crusts.
- Refrigerate the tarts for at least 2 hours or until set.
- Top with fresh berries or lemon slices before serving, if desired.
Notes
- Use silicone muffin molds for easy removal.
- Adjust lemon juice to taste for more or less tartness.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg