Description
Delightful and vibrant Mini No Bake Lemon Cheesecake Tarts, perfect for sunny days and family gatherings.
Ingredients
Scale
- 8 oz cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
- 1 1/2 cups crushed graham crackers
Instructions
- Prepare the Crust: In a bowl, combine crushed graham crackers and melted butter. Mix until well combined and resembles wet sand. Press the mixture into the bottom of mini tart pans or muffin tins to form a firm base.
- Make the Filling: In a mixing bowl, beat together the cream cheese and powdered sugar until smooth. Add the lemon juice, lemon zest, and vanilla extract. Beat until everything is well incorporated and fluffy.
- Fill the Tarts: Spoon the mixture over the prepared crusts in your tart pans. Use a spatula to smooth the tops.
- Chill: Place the tarts in the refrigerator for at least 240 minutes or overnight to help the filling set beautifully.
- Serve: Add fresh whipped cream on top and a little extra lemon zest for garnish just before serving.
Notes
Let your cream cheese soften at room temperature for quicker mixing. For a lighter version, Greek yogurt can replace some of the cream cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no bake, lemon cheesecake, dessert, spring, summer, easy recipe