Description
These mini no-bake lemon cheesecake tarts feature a buttery graham cracker crust and a smooth, tangy lemon filling. They are light, refreshing, and perfect for warm days or easy entertaining.
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 freshly squeezed 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 and sugar in a bowl, then stir in melted butter until evenly coated.
- Line a mini muffin pan with plastic wrap, leaving overhang for easy removal.
- Press a heaping tablespoon of crumb mixture into each cavity, shaping along the bottom and sides.
- Freeze the crusts for 15–20 minutes.
- Beat cream cheese with sugar, lemon zest, and lemon juice until smooth.
- In a separate bowl, whip heavy cream with vanilla until stiff peaks form, then gently fold into the cream cheese mixture.
- Remove crusts using plastic wrap and fill each shell with the lemon mixture.
- Refrigerate for about 2 hours until firm.
- Garnish with extra lemon zest and fresh fruit or preserves before serving.
Notes
Substitute graham crackers with digestive biscuits or vanilla wafers for the crust.
Try lime or orange juice and zest for a flavor variation.
Add a thin layer of fruit jam under the filling for extra sweetness.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 1 month and thaw in the fridge before serving.
Use fresh lemon juice for best flavor, though bottled works if needed.
- 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: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
