Mini No-Bake Lemon Cheesecake Tarts are the perfect little treat when I want something creamy, tangy, and sweet without turning on the oven. These bite-sized desserts feature a buttery cookie crust, a light and fluffy lemon cheesecake filling, and a bright lemony finish that makes each tart feel like a sunny, refreshing indulgence.

Why You’ll Love This Recipe

I love how easy and quick these no-bake lemon cheesecake tarts are to make. There’s no baking, no water bath, and no waiting for the oven to preheat. They chill beautifully in the fridge, making them ideal for prepping ahead of time for parties, showers, or just keeping in the fridge for a sweet treat. The lemon flavor is fresh and balanced, and the texture is smooth, light, and creamy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the crust:
graham cracker crumbs or digestive biscuits
unsalted butter, melted
sugar (optional, depending on your cookie choice)

for the lemon cheesecake filling:
cream cheese, softened
powdered sugar
fresh lemon juice
lemon zest
vanilla extract
whipped cream or whipped topping (for folding in)

optional toppings:
lemon curd
fresh berries
mint leaves
extra whipped cream

directions

I mix the graham cracker crumbs with melted butter (and sugar if using) until evenly moistened.
I spoon the mixture into mini tart pans or muffin liners, pressing down firmly to form the crust. I chill the crusts in the fridge while I make the filling.
In a bowl, I beat the cream cheese until smooth. I add powdered sugar, lemon juice, zest, and vanilla, mixing until light and creamy.
I gently fold in the whipped cream until the filling is airy and well combined.
I spoon or pipe the filling into the chilled crusts and smooth the tops.
I refrigerate the tarts for at least 2 hours, or until set.
I top with lemon curd, berries, or a swirl of whipped cream before serving.

Servings and timing

This recipe makes about 8–10 mini tarts, depending on the size. Prep time is 15–20 minutes, and chill time is at least 2 hours.

Variations

Sometimes I swap the graham cracker crust for vanilla wafers or shortbread cookies. I’ve also added a little honey or sweetened condensed milk to the filling for extra richness. For a citrus twist, I use lime or orange zest instead of lemon. These also work great as bite-sized cheesecakes in mini muffin tins for parties.

storage/reheating

I store the tarts in an airtight container in the fridge for up to 4 days. They’re best served cold, so I don’t reheat them. If I’m adding fresh fruit on top, I do that just before serving to keep them looking fresh.

FAQs

Can I freeze these mini tarts?

Yes, I freeze them (without toppings) for up to 1 month. I thaw them in the fridge overnight before serving.

Can I use store-bought lemon curd?

Absolutely. When I want to save time, I spoon a little jarred lemon curd on top for a glossy, tart finish.

What if I don’t have mini tart pans?

I use a muffin tin lined with paper cups or silicone liners—they pop out easily once chilled.

Is this recipe gluten-free?

It can be—just use gluten-free cookies or graham crackers for the crust.

Can I make this ahead of time?

Yes, these are perfect for make-ahead desserts. I keep them covered in the fridge until I’m ready to serve.

Conclusion

Mini No-Bake Lemon Cheesecake Tarts are a bright, creamy dessert that’s as easy to make as it is to love. With a buttery crust, fresh lemon flavor, and that cool cheesecake texture, they’re the perfect bite-sized treat for any occasion. Whether I’m prepping for a party or craving something sweet on a sunny day, these little tarts never disappoint.