Description
Mini No-Bake Lemon Cheesecake Tarts are bright, creamy, and irresistibly refreshing. With a buttery cookie crust and a silky lemon cheesecake filling, these no-bake treats come together in minutes—no oven required! Perfect for parties, spring celebrations, or a light dessert on a sunny day, they’re easy to prep ahead and even easier to enjoy.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs or crushed digestive biscuits
- 4 tbsp unsalted butter, melted
- 1 tbsp sugar (optional, depending on cookie choice)
- For the lemon cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 1 cup whipped cream or whipped topping (for folding in)
- Optional toppings:
- Lemon curd
- Fresh berries
- Mint leaves
- Extra whipped cream
Instructions
-
In a bowl, mix graham cracker crumbs with melted butter and sugar (if using) until evenly combined.
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Press the mixture into mini tart pans, muffin cups, or silicone liners to form crusts. Chill in the fridge while preparing filling.
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In another bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla. Mix until creamy and light.
-
Gently fold in the whipped cream until fully incorporated.
-
Spoon or pipe the filling into the prepared crusts. Smooth the tops.
-
Refrigerate for at least 2 hours, or until set.
-
Top with lemon curd, berries, or whipped cream before serving.
Notes
- Swap graham crackers with crushed shortbread or vanilla wafers for variety.
- Add honey or condensed milk to the filling for extra richness.
- Try lime or orange zest for a citrusy twist.
- Great in muffin tins for party-sized bites!
