Imagine a dessert so irresistibly creamy, tangy, and refreshing that it transports you to a sunny citrus grove with every single bite! These Mini No Bake Lemon Cheesecake Tarts are your ticket to dessert paradise - no oven required, minimal effort, and maximum flavor. Perfect for those sweltering summer days when turning on the stove feels like a culinary crime, these petite treats are about to become your new obsession. Whether you're hosting a dinner party, need a quick dessert, or simply want to treat yourself, these lemon cheesecake tarts are guaranteed to impress and delight!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 tarts
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 cup whipped cream
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Using a small tart pan or cupcake liner, press the graham cracker mixture firmly into the bottom and sides of each cavity, creating an even crust. Use the back of a spoon or your fingers to compact the crust.
- Place the prepared crusts in the refrigerator to chill and set while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth.
- Add fresh lemon juice and lemon zest to the cream cheese mixture, mixing until well combined and the filling is light and fluffy.
- Gently fold in the whipped cream using a spatula, ensuring a smooth and airy texture without deflating the mixture.
- Remove the chilled crusts from the refrigerator and carefully spoon the lemon cheesecake filling into each tart shell, smoothing the top with an offset spatula.
- Refrigerate the tarts for at least 2 hours or until the filling is set and firm.
- Before serving, optionally garnish with additional lemon zest, whipped cream, or a small lemon slice for decoration.
- Serve chilled and enjoy your refreshing Mini No Bake Lemon Cheesecake Tarts!
Tips
- Ensure your cream cheese is truly softened at room temperature to avoid lumpy filling
- Use fresh lemon juice for the brightest, most vibrant citrus flavor
- Chill your mixing bowl and whisk before whipping cream for maximum volume
- Press graham cracker crust firmly to create a solid base that won't crumble
- For extra zesty flavor, add a bit more lemon zest than the recipe calls for
- Use a piping bag for a more professional and neat filling presentation
- Refrigerate for at least 2 hours to allow flavors to meld and filling to set completely
- For a decorative touch, garnish with fresh mint leaves or candied lemon peel
- These tarts can be made up to 2 days in advance, making them perfect for meal prep
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs
Nutrition Facts
Calories: 350kcal
Carbohydrates: 28g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
