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Mini No-Bake Lemon Cheesecake Tarts

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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!

Ingredients

Scale

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:

  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  2. Divide the mixture evenly into mini tart molds or a lined muffin tin. Press firmly to form the crust.
  3. Chill in the fridge for 15-20 minutes to set.

2. Prepare the Cheesecake Filling:

  1. In a large bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until fully combined.

3. Assemble & Chill:

  1. Spoon or pipe the cheesecake filling into the chilled tart shells.
  2. Smooth the tops and refrigerate for at least 2 hours (or overnight for best results).

4. Garnish & Serve:

  1. Top with whipped cream, extra lemon zest, or fresh berries before serving.
  2. 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.

Find it online: https://ukfinda.com/mini-no-bake-lemon-cheesecake-tarts/