Description
Delightful mini tarts combining a creamy lemon cheesecake filling with a buttery crust, perfect for family gatherings and celebrations.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 cup whipped cream (for topping)
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter and a bit of sugar. Press the mixture into the bottoms of each mini tart pan, creating a solid base.
- Refrigerate the crusts while you make the filling.
- In a bowl, beat softened cream cheese until smooth, then add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
- Spoon the filling into the cooled crusts, spreading evenly.
- Allow the tarts to chill in the fridge for at least an hour to firm up.
- Before serving, top each tart with whipped cream and a sprinkle of lemon zest.
Notes
Make sure your cream cheese is at room temperature to avoid lumps. Allow at least one hour for chilling to achieve the perfect texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon cheesecake tarts, no bake dessert, easy cheesecake recipe, spring dessert