Description
🍋 Refreshingly tangy, these no-bake lemon cheesecake tarts are perfect for a quick and easy dessert fix.
🧁 Delightfully creamy, they’re the ideal treat for lemon lovers looking for a simple yet impressive dessert.
Ingredients
1 cup crushed graham crackers (about 10 crackers)
2 tablespoons granulated sugar
6 tablespoons melted unsalted butter
8 ounces softened cream cheese
1/2 cup sugar
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup heavy whipping cream
1/4 teaspoon vanilla extract (optional)
Lemon curd for topping (optional)
Sour cream (optional, for added creaminess)
Instructions
1. Combine the graham cracker crumbs and sugar in a medium bowl, then add melted butter and mix well.
2. Line a 24-cup mini muffin pan with plastic wrap and press the crumb mixture firmly into the bottom and sides of each cup. Freeze for 15-20 minutes.
3. For the filling, beat the cream cheese, lemon zest, lemon juice, and sugar until smooth.
4. In another bowl, whip the heavy cream until soft peaks form and fold it into the cream cheese mixture.
5. Spoon or pipe the cheesecake mixture into the tart shells and chill for several hours, refrigerating for 1-6 hours depending on desired firmness.
6. Garnish with fresh fruit or lemon curls before serving.
Notes
🧀 Ensure your cream cheese is softened at room temperature for a lump-free filling.
🥄 Whip the heavy cream for volume and a smooth texture in the cheesecake.
🔪 Use a food processor to create fine crust crumbs and perfectly incorporate butter.
- Prep Time: 20 minutes
- Chill time: 1-6 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 81
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 9g