Description
These Mini No-Bake Lemon Cheesecake Tarts deliver all the zesty flavor without turning on your oven – they’re the coolest way to satisfy your sweet tooth this summer!
Ingredients
Scale
- 1½ cups (180g) graham cracker crumbs (about 10–12 full sheets, finely crushed)
- 6 tablespoons (85g) unsalted butter, melted
- 3 tablespoons (38g) granulated sugar
- ¼ teaspoon salt
- 16 ounces (450g) cream cheese, softened to room temperature
- ⅔ cup (134g) granulated sugar
- 2 tablespoons fresh lemon zest (from about 2 medium lemons)
- ⅓ cup (80ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- Fresh berries, lemon slices, or mint leaves for garnish (optional)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until it resembles wet sand.
- Divide the crust mixture among 12 mini tart pans or a lined muffin tin. Press firmly into the bottom and slightly up the sides. Refrigerate while making the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat until light and fluffy, about 2 minutes.
- Add lemon zest, lemon juice, and vanilla extract. Beat until well combined and smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon-cream cheese mixture in three additions until fully incorporated.
- Spoon or pipe the filling into the prepared crusts. Smooth the tops with a spatula.
- Cover loosely and refrigerate for at least 4 hours or overnight until set.
- Before serving, garnish with fresh berries, lemon slices, or mint leaves if desired.
- Carefully remove from tart pans and serve chilled.