MINI NO-BAKE LEMON CHEESECAKE TARTS
Mini No-Bake Lemon Cheesecake Tarts are tangy, creamy, and refreshing bite-sized desserts with a buttery crust. Perfect for parties or a light sweet treat.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup heavy whipping cream
For Topping (Optional):
- Whipped cream for topping (optional)
- Lemon zest or slices for garnish (optional)
Instructions
Prepare Crust:
- Mix graham cracker crumbs, sugar, and melted butter. Press evenly into mini tart pans or muffin tin. Chill while preparing filling.
Make Filling:
- In a bowl, beat cream cheese, powdered sugar, lemon juice, and zest until smooth.
Whip Cream:
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into cream cheese mixture until combined.
Assemble Tarts:
- Spoon filling into chilled crusts. Chill for at least 2 hours until set.
Serve:
- Top with whipped cream and garnish with lemon zest or slices if desired. Serve chilled.
Notes
- Make Ahead: Prepare tarts a day in advance for easy serving.
- Variations: Add fresh berries or a raspberry drizzle for extra flavor.
- Serving Suggestions: Serve chilled as a refreshing dessert for parties or cozy nights.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.