Description
Mini Lemon Cheesecake Tarts are the ultimate no-bake dessert for spring and summer gatherings. These delightful, bite-sized treats combine a creamy lemon filling with a crunchy graham cracker crust, creating a perfect balance of sweet and tangy flavors. With minimal prep time and the option to customize with fresh fruit or preserves, they’re not only easy to make but also impressive enough to serve at any celebration. Whether you’re hosting a picnic or enjoying a cozy family dinner, these charming mini tarts are sure to please your guests and leave them wanting more!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 1 package cream cheese (8 oz, softened)
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest (divided)
- 2 tablespoons lemon juice (freshly squeezed)
- 1/3 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- Fresh fruit or preserves for garnish
Instructions
- Prepare the crust by mixing graham cracker crumbs and sugar in a bowl. Stir in melted butter, then press into muffin tin cups.
- For the filling, beat softened cream cheese until smooth; gradually add sugar, lemon zest, and juice.
- Whip heavy cream separately until soft peaks form, then fold into the cream cheese mixture.
- Fill each crust with the cheesecake filling and smooth the tops.
- Chill in the refrigerator for at least 2 hours before serving. Garnish with fresh fruit or preserves.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg