Mini No Bake Lemon Cheesecake Tarts (Print version)
Tangy lemon cheesecake filling in a buttery graham cracker crust, set into individual tarts with no oven needed. A simple make-ahead dessert that always impresses.
# Ingredients:
For the crust
01 -
1 1/2 cups (150g) graham cracker crumbs (about 12 full crackers, finely crushed)
02 -
6 tablespoons (85g) unsalted butter, melted
03 -
3 tablespoons granulated sugar
For the lemon cheesecake filling
04 -
8 oz (225g) full-fat cream cheese, softened to room temperature
05 -
3/4 cup (90g) powdered sugar, sifted
06 -
3 tablespoons fresh lemon juice (about 2 medium lemons)
07 -
1 1/2 teaspoons fresh lemon zest
08 -
1 teaspoon pure vanilla extract
09 -
1 cup (240ml) cold heavy whipping cream
For topping (optional)
10 -
Fresh raspberries or blueberries
11 -
Lemon curd, for drizzling
12 -
Whipped cream, to garnish
# Instructions:
01 -
Mix the graham cracker crumbs, melted butter, and granulated sugar together until the mixture clumps when squeezed. Line a 12-cup muffin tin with paper liners. Press about 2 tablespoons firmly into the base of each cup using the flat bottom of a small glass. Refrigerate while you prepare the filling.
02 -
Using a hand mixer on medium-high, beat the softened cream cheese for about 2 minutes until completely smooth and fluffy. Scrape the bowl. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract and beat until fully combined.
03 -
In a separate cold bowl, whip the heavy cream until it holds firm, stiff peaks when you lift the beaters. Don't under-whip or the filling will be too soft to set properly.
04 -
Add the whipped cream to the cream cheese mixture in two additions, folding gently with a rubber spatula each time. Stop as soon as no white streaks remain.
05 -
Spoon or pipe the filling into the prepared crusts. Refrigerate for at least 2 hours, or overnight, until the filling is fully set and firm.
06 -
Lift each tart out by the paper liner. Top with fresh berries, a drizzle of lemon curd, or whipped cream just before serving.
# Good to know:
01 -
Best served cold, straight from the refrigerator.
02 -
A piping bag with a large star or round tip gives the cleanest finish.
03 -
For a firmer crust, refrigerate the pressed crusts for 15 minutes before filling.