These Mini No-Bake Lemon Cheesecake Tarts are the perfect bite-sized dessert! With a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a refreshing citrus flavor, they’re a light and tangy treat for any occasion. Plus, no oven required!
Why You’ll Love This Recipe
- No Baking Needed – A quick and easy dessert without turning on the oven.
- Bright & Refreshing – The perfect balance of creamy and tangy lemon flavor.
- Make-Ahead Friendly – Chill them in advance for an effortless dessert.
- Individually Portioned – Great for parties and gatherings.
- Customizable – Try different crusts or toppings for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Melted butter
- Sugar
For the Lemon Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Lemon juice (freshly squeezed)
- Lemon zest
- Vanilla extract
- Heavy whipping cream
For Garnish (Optional):
- Whipped cream
- Lemon slices or zest
- Berries
- Mint leaves
Directions
Step 1: Prepare the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Divide the mixture evenly into mini tart pans or cupcake liners and press down firmly.
- Chill in the fridge while preparing the filling.
Step 2: Make the Lemon Cheesecake Filling
- In a large bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
Step 3: Assemble & Chill
- Spoon or pipe the cheesecake mixture over the crusts, smoothing the tops.
- Refrigerate for at least 2-3 hours, or until set.
Step 4: Add Toppings & Serve
- Garnish with whipped cream, lemon slices, or berries before serving.
- Enjoy chilled!
Servings and Timing
- Servings: 8-10 mini tarts
- Prep Time: 15 minutes
- Chill Time: 2-3 hours
- Total Time: About 3 hours 15 minutes
Variations
- Gluten-Free Option – Use gluten-free graham crackers for the crust.
- Oreo Crust – Swap graham crackers for crushed Oreos.
- Berry Lemon Tarts – Top with fresh strawberries, raspberries, or blueberries.
- Coconut Lemon Tarts – Add shredded coconut to the crust for extra flavor.
- Honey Lemon Cheesecake – Replace sugar with honey for a natural sweetness.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 2 months; thaw in the fridge before serving.
- Make-Ahead Tip: Make them a day ahead for the best flavor and texture.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Can I use Cool Whip instead of whipped cream?
Yes! Replace the heavy cream with an equal amount of Cool Whip.
Do these need to be refrigerated overnight?
A minimum of 2-3 hours is needed, but overnight chilling enhances the flavor.
Can I make this in a regular pie pan?
Yes! Use a 9-inch tart or pie pan and chill for at least 4 hours.
How do I make the filling extra smooth?
Make sure the cream cheese is fully softened before mixing.
Can I make these dairy-free?
Yes! Use dairy-free cream cheese and coconut whipped cream.
What’s the best way to remove tarts from the molds?
Use a butter knife to gently loosen the edges, or use silicone molds for easy removal.
Can I use a different type of citrus?
Absolutely! Try lime juice for key lime tarts or orange juice for a citrusy twist.
How do I prevent the crust from crumbling?
Press it down firmly and chill before adding the filling.
Can I top these with lemon curd?
Yes! A dollop of lemon curd adds an extra burst of citrus flavor.
Conclusion
These Mini No-Bake Lemon Cheesecake Tarts are a simple, elegant dessert with a creamy texture and bright lemon flavor. Perfect for warm-weather treats, holiday desserts, or a refreshing snack, they’re easy to make and guaranteed to impress. Try them today and enjoy a bite-sized burst of citrusy goodness!
PrintMini No-Bake Lemon Cheesecake Tarts
These Mini No-Bake Lemon Cheesecake Tarts have a buttery graham cracker crust and a creamy, tangy lemon cheesecake filling. They’re light, refreshing, and perfect for summer gatherings or any time you want a fuss-free treat!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 mini tarts 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Lemon Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup powdered sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
For Garnish (Optional):
- Whipped cream
- Lemon zest
- Fresh berries
- Mint leaves
Instructions
1. Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly into mini tart molds or a lined muffin tin. Press firmly to form the crust.
- Chill in the fridge for 15-20 minutes to set.
2. Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble & Chill:
- Spoon or pipe the cheesecake filling into the chilled tart shells.
- Smooth the tops and refrigerate for at least 2 hours (or overnight for best results).
4. Garnish & Serve:
- Top with whipped cream, extra lemon zest, or fresh berries before serving.
- Enjoy chilled!
Notes
- For a shortcut, use store-bought mini tart shells instead of making the crust.
- Make it gluten-free by using gluten-free graham crackers for the crust.
- For extra lemon flavor, add 1/2 tsp lemon extract to the filling.
- Storage: Keep in the fridge for up to 3 days or freeze for 1 month.