Mini No-Bake Lemon Cheesecake Tarts

With a light and tangy lemon cheesecake filling, these adorable mini cheesecake tarts are a perfect bite-size treat for any spring or summer celebration. They come together quickly, with no baking necessary, and can be garnished with any fruit you like!

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Lemon cheesecake tarts garnished with blueberries on a plate

I love cheesecake, but I haven’t made one in years. Not that I haven’t wanted to. But every time I think about making cheesecake, one look at the instructions is enough to make me roll my eyes, sigh, and move on. Springform pans, water baths, oven doors open for 4 hours. Just no.

Mini muffin tin lined with plastic wrap being filled with graham cracker crumbs to make tart shells for mini cheesecake tarts

It’s also pretty rare that we have enough people over at one time to eat a whole cheesecake, and half a leftover cheesecake in the fridge is, well, frankly, dangerous. I can remember being home alone on a school holiday when I was a kid and eating an entire Sarah Lee cheesecake. I inhaled it so fast I think it was still partially frozen when I got to the end.

That was a weird confession.

Unfilled graham cracker tart shells for mini cheesecake tarts on a rectangular platter

Anyway. If you have the same problem, I have the solution for you right here. Tiny bite-size cheesecake tarts with a light and creamy filling, topped with anything you like! All the smooth and creamy tangy cheesecake flavor, and none of the guilt!

Filling for mini cheese cake tarts in a metal bowl

The other great thing about these mini cheesecake tarts is they are so easy to make. You mix up a basic graham cracker crust, press it into a mini muffin tin lined with plastic wrap, and chill. NO BAKING. Then whip up a quick cheesecake filling, spoon it into the tart shells, and top with any fresh fruit or preserves you like.

I used blueberries this time because I love blueberries and lemon together. But hey, you could leave the lemon out altogether and top with oreo pieces, toffee bits, chocolate chips… the sky’s the limit.

Graham cracher tart shells being filled for mini cheesecake tarts

You can also make these in a standard muffin tin for individual size cheesecake tarts. I would not suggest making a full size tart with this recipe however, as the filling is too soft for easy slicing.

mini cheesecake tarts garnished with blueberries on a plate

If you’re making these for a party and want to give people options, these mini chocolate cupcakes make everyone happy!

I hope you had a lovely Easter weekend and enjoyed some good weather and quality family time 🙂

Sound good to you? If you make this recipe, I would love it if you would take a pic and tag me on Instagram @ourhappymess!

Or pin for later!

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Products I used to make these no-bake mini lemon cheesecake tarts

Lemon cheesecake tarts garnished with blueberries on a plate
5 from 3 votes
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Mini Lemon Cheesecake Tarts

With a light and tangy lemon cheesecake filling, these adorable mini cheesecake tarts are a perfect bite-size treat for any spring or summer celebration. They come together quickly, with no baking necessary, and can be garnished with any fruit you like!
Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 20 minutes
Total Time 40 minutes
Servings 24 cheesecakes
Calories 81 kcal
Author Ann

Ingredients

Graham Cracker Tart Shells

  • 10 graham crackers (6 ounces)
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted

Lemon Cheesecake Filling

  • 1 8-oz package cream cheese
  • 1/2 cup sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 1/3 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • fresh fruit or fruit preserves for garnish

Instructions

Graham Cracker Tart Shells

  1. In a food processor, pulse the graham crackers until fine crumbs form (or place them in a gallon size baggie and pound with a rolling pin).

  2. Add the sugar and pulse again (or stir) until combined. Add the melted butter and pulse or stir until crumbs are evenly moistened.

  3. Line a 24-cup mini muffin pan with plastic wrap (use two sheets, placed crosswise across the tin, as pictured). Place a heaping tablespoon of graham cracker crumbs in each cavity and press onto bottom and sides with your fingers.

    Mini muffin tin lined with plastic wrap being filled with graham cracker crumbs to make tart shells for mini cheesecake tarts
  4. Transfer to freezer to chill for 15-20 minutes while you make the filling. Gently lift the plastic wrap to remove the tart shells from the pan.

Lemon Cheesecake Filling

  1. In a medium bowl, beat together the cream cheese, lemon juice, and sugar.

  2. In a separate medium bowl, whip the whipping cream and vanilla to soft peaks. Fold the whipped cream into the cream cheese mixture until combined

  3. Spoon a dollop of filling into each tart shell and garnish with fruit as desired.

Nutrition Facts
Mini Lemon Cheesecake Tarts
Amount Per Serving
Calories 81 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 40mg 2%
Potassium 12mg 0%
Total Carbohydrates 9g 3%
Sugars 6g
Vitamin A 2.7%
Vitamin C 0.6%
Calcium 0.8%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.


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