Mini No-Bake Lemon Cheesecake Tarts
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With a light and tangy lemon cheesecake filling, these adorable mini no-bake lemon cheesecake tarts are a perfect bite-size treat for any spring or summer celebration.
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.
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.
Anyway.
If you have the same problem, I have the solution for you right here. Tiny two-bite cheesecake tarts with a light and lemony creamy filling, topped with anything you like!
All the smooth and creamy tangy cheesecake flavor, and none of the guilt!
Serving Note: These mini cheesecake bites need to be served chilled. Because they are unbaked, the tart shells will start to fall apart when you pick them up if they get too warm.
Ingredient Notes and Substitutions
Graham Crackers
A graham cracker crust is the classic choice for cheesecake. The crust is made similarly to a full-size cheesecake crust, but like an icebox pie, there’s no need to bake it.
I like to buy the pre-crushed graham cracker crumbs, but you can certainly buy graham crackers and crush them yourself, by hand with a freezer bag and a rolling pin, or using a food processor.
Cream Cheese
I have always found that there is no good substitute for full-fat cream cheese from the Philadelphia brand. Other brands always seem to disappoint.
Cream cheese is a must in any cheesecake filling.
Whipping Cream
Whipped cream is what gives the filling a light and airy texture. Whipped cream cannot be made from a cream lighter than heavy or double cream. You can fold in some Cool Whip or other whipped topping if you prefer not to make whipped cream.
Lemon
I flavor the filling with lemon juice and zest and then sprinkle a little more zest onto the finished tarts for garnish. You can definitely skip the lemon altogether if you’re going for a classic vanilla cheesecake flavor.
These mini cheesecake tarts are so easy to make! Here’s how I do it.
Step-by-Step Instructions
Make the crust
- In a medium bowl, combine graham cracker crumbs and sugar.
- Add melted butter and stir to combine.
- Lay two sheets of plastic wrap over a mini muffin tin with plenty of overhang.
- Starting from the center and working your way out, press the plastic wrap into the cups.
- Starting again from the center, fill your cups with about a tablespoon of graham cracker mixture each and press it firmly into the bottom and up the sides with your fingers. Transfer the pan to the freezer while you make the filling.
Make the fluffy lemon cheesecake filling
- In a large bowl, combine the softened cream cheese, lemon juice, lemon zest, and sugar until perfectly smooth.
- In a separate medium bowl, whip together the heavy cream and vanilla until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture until well-combined without over-mixing.
- Remove the tart shells from the pan, lifting them them out using the plastic wrap.
- Use a spoon or use a small 1 tablespoon ice cream scoop to fill the tart shells with the filling.
- Chill the tarts for about 2 hours to firm up the filling and crust. Garnish with fruit, berries, preserves, or whatever else you like and serve cold.
Variations
Plain vanilla cheesecake tarts
If you’d like to make classic vanilla cheesecake tarts, simply leave out the lemon. You can then top them with oreo pieces, toffee bits, chocolate chips… the sky’s the limit. You can also fold some crushe oreos or other ingredients into the filling instead of or in addition to the topping.
Full size tart or individual servings
Instead of these little two-bite tarts, you can use this recipe to make 1 full-size tart. Be sure to chill the tart for at least 2 hours before serving to firm up the filling so that it slices cleanly.
You can also make these in a standard muffin tin for individual size cheesecake tarts.
Tips for success
Line the pan with plastic wrap
The pan must be lined before filling with the graham cracker mixture, otherwise the tart shells will be impossible to remove without crumbling. Refer to the instructions above for lining the pan with plastic wrap, always from the inside cups outward.
Chill the tarts before serving
It’s important to chill the tarts for at least an hour or two before serving to firm up the crust and filling. Otherwise the shells may fall apart when picked up.
Use softened cream cheese
Make sure your cream cheese is well softened and at room temperature before mixing it, otherwise it will be very difficult to get it fully smooth and your filling may be lumpy.
Storage
Refrigerator
These tarts keep very well in an airtight container for 3-5 days in the refrigerator and are a great make-ahead dessert for parties.
Freezer
These tarts also freeze very well for up to 3 months, and in fact can even be served as a frozen treat straight from the freezer.
More mini desserts!
If you prefer baked cheesecake but still want the mini factor, try this mini cheesecakes with mango coulis and biscoff crust! Or cut these decadent triple chocolate cheesecake bars into small squares.
And If you’re making these for a party and want to give people options, these mini chocolate cupcakes or mini brownies make everyone happy.
Mini Lemon Cheesecake Tarts
Ingredients
Graham Cracker Tart Shells
- 1 cup graham cracker crumbs (5 ounces, or 10 crackers crushed)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
Lemon Cheesecake Filling
- 1 8-oz package cream cheese softened
- 1/2 cup sugar
- 2 teaspoons lemon zest divided
- 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
- In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir to combine.
- Line a 24-cup mini muffin pan with plastic wrap. Use two sheets, placed crosswise across the tin, with plenty of overhang as pictured in the post, and press plastic wrap down into each cavity, working from the inside out. Place a heaping tablespoon of graham cracker crumbs in each cavity and press onto bottom and sides with your fingers.
- 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
- In a medium bowl, beat together the cream cheese, lemon juice, and sugar.
- 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
- Spoon a dollop of filling into each tart shell. Chill the tarts for about two hours to firm up the filling and shell before serving. Garnish with remaining zest and fruit as desired and serve chilled.
how do i keep them pressed into the pan when the plastic wrap pops up every time i move to the next to press down??? it’s like i’m playing whack-a-mole! making today for a party! help plz
You just need to press the plastic wrap down into each cup (best to start from the center and work your way out to the edges) BEFORE filling them instead of just placing the plastic wrap over the pan and then trying to press down and fill them one by one :). I hope that makes sense! I’ll make that clearer in the post.
Does the Graham cracker crust need to be baked? Thanks!
I don’t bake it for this recipe. You COULD bake it but of course you wouldn’t use the plastic wrap in that case, and then the little cups might crumble when you try to remove them from the mold 🙂
OMG! I have got a popular issue of my family. I’ll try this tomorrow. It has also a nice Nutrition fact. Thanks for sharing for a awesome presentation.
Regards Adriana
You confessed to eating a whole Sara Lee cake when you were a kid. Well, my confession is I could eat each and every one of your lemon cheesecake tarts! They look so delicious!
Haha! Thanks Elaine! I probably could too 😉
Once I feel the shell, what do I do with it?
Once the shells are filled, they are ready to serve! This is a no bake situation :). If you plan to serve them later, just store in the fridge until you’re ready to serve.
Lemon + blueberries are totally one of my most favorite combinations. They’re fruity and refreshing, which I find cuts any chance of sweetness overload and in my books, that’s a plus. Also, these are just hella cute.
I totally agree Dana! It’s such a classic, perfect pairing!
I love lemon tarts and these mini lemon cheesecake tarts look absolutely delicious and so easy to make! YUM!
Thanks Natalie! I love lemon tarts of all kinds too!
oh how I wished I had this yesterday would have loved to make them for Easter!
I know, they are perfect for Easter! Or Mother’s Day ;)!