Description
These no-bake mini lemon cheesecake tarts combine tangy lemon flavor with a rich, creamy filling and a crunchy graham cracker crust. Perfect for quick, refreshing desserts that impress without oven use.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs (or digestive biscuits, crushed finely)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream, chilled
- 1/2 cup powdered sugar
- Juice of 2 medium lemons (about 3 tablespoons)
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- Optional toppings: fresh berries, lemon slices or curls, mint leaves
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until crumbs are fully coated and mixture holds together when pressed (about 3-4 minutes).
- Press crumb mixture firmly into the bottom and up the sides of mini tart pans. Chill crusts in the fridge for at least 15 minutes to set.
- In a large bowl, beat softened cream cheese until smooth (2-3 minutes). Gradually add powdered sugar and beat until silky.
- In a separate bowl, whip heavy cream until soft peaks form.
- Stir fresh lemon juice, lemon zest, and vanilla extract into the cream cheese mixture. Mixture may look slightly curdled, which is normal.
- Gently fold whipped cream into the lemon cream cheese mixture using a spatula, maintaining airy texture.
- Spoon or pipe filling into chilled crusts, smoothing tops.
- Refrigerate filled tarts for at least 2 hours or overnight to set.
- Before serving, decorate with fresh berries, lemon slices, or mint leaves as desired.
Notes
Do not overwhip the cream; stop at soft peaks for best texture. Press crust firmly and chill before filling to prevent crumbling. The filling may look curdled after adding lemon juice but will smooth out after folding in whipped cream. Chill tarts at least 2 hours or overnight for best results. Softening cream cheese properly avoids lumps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 200
- Sugar: 12
- Sodium: 110
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 3
Keywords: lemon cheesecake, no-bake dessert, mini tarts, easy dessert, summer dessert, creamy lemon tart