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Mini No-Bake Lemon Cheesecake Tarts

Delight in these creamy and tangy Mini No-Bake Lemon Cheesecake Tarts, perfectly nestled on a graham cracker crust. A refreshing dessert that's easy to make and perfect for any occasion.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs For the base of the tarts
  • 0.5 cups unsalted butter, melted To bind the crust together
  • 2 tablespoons granulated sugar For sweetness in the crust
Filling
  • 16 oz cream cheese, softened Main component for the filling
  • 0.5 cups powdered sugar For sweetness and smooth texture
  • 1 cup heavy whipping cream For whipping into the filling
  • 1 cup fresh lemon juice For tartness
  • 1 whole lemon zest Enhances the lemon flavor
  • 1 teaspoon vanilla extract For added flavor

Method
 

Prepare the Crust
  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended.
  2. Press the mixture evenly into the bottom of miniature tart pans, making sure to pack it tightly.
  3. Refrigerate for about 15 minutes to firm up.
Make the Filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  2. Add the fresh lemon juice, lemon zest, and vanilla extract, beating until combined.
Whip the Cream
  1. In a separate bowl, whip the heavy cream until stiff peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.
Assemble the Tarts
  1. Spoon the lemon cheesecake filling into the chilled tart crusts, smoothing it out to create a nice top.
  2. Refrigerate for at least 2 hours to allow the tarts to set.
Serve and Enjoy
  1. Once set, garnish the tarts with additional lemon zest, berries, or a dollop of fresh whipped cream. Serve chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. These tarts don't freeze well, so it's best to serve them fresh. For a gluten-free version, replace graham crackers with almond flour.