• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Our Happy Mess

  • Home
  • About Me
    • Video Service
    • Work with Me
    • Privacy Policy
  • Recipes
    • Appetizers/Party Food
    • Mains
      • Salads
      • Sandwiches
      • Pasta
      • Soups
      • Chicken
      • Beef
      • Fish & Seafood
      • Turkey
      • Vegetarian Recipes
    • Breakfast/Brunch
      • Grains & Granola
      • Muffins
      • Eggs
    • Dessert
      • Bars and cookies
      • Cakes and cupcakes
      • Pies and tarts
      • Puddings and mousses
      • Candy
      • Other
    • Snacks
    • Sides
    • Mediterranean Diet / Flexitarian
    • Summer Recipes
  • Sustainable Living
  • Shop
    • Gift Guides
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Me
    • Privacy Policy
  • Work with Me
  • Video Service
  • Subscribe
  • Find me on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
      • Privacy Policy
    • Work with Me
    • Video Service
    • Subscribe
  • Find me on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert » Pies and tarts

    Mini No-Bake Lemon Cheesecake Tarts

    Originally Published: Apr 2, 2018 · Last Updated: Feb 21, 2020 by Ann · This post may contain affiliate links ·

    548 shares
    • 6
    Jump to Recipe Print Recipe
    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! #dessert #cheesecake #dessertrecipes
    Mini lemon cheesecake tarts topped with blueberries on a plate

    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!

    Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I will make a small commission, at no cost to you. I will never recommend anything I don't personally use and love!

    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 prefer baked cheesecake but still want the mini factor, try this mini cheesecakes with mango coulis and biscoff crust! And 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!

    And if you're looking for more easy dessert inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or be old-fashioned and subscribe in the sidebar on the right to get every new recipe in your inbox 🙂

     

    Lemon cheesecake tarts garnished with blueberries on a plate

    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!
    5 from 4 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Chilling Time: 20 minutes
    Total Time: 40 minutes
    Servings: 24 cheesecakes
    Calories: 81kcal
    Author: Ann Otis

    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
    • ½ cup sugar
    • 2 tablespoons lemon juice freshly squeezed
    • ⅓ cup heavy whipping cream
    • ¼ teaspoon vanilla extract
    • fresh fruit or fruit preserves for garnish
    US Customary - Metric

    Instructions

    Graham Cracker Tart Shells

    • 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).
    • Add the sugar and pulse again (or stir) until combined. Add the melted butter and pulse or stir until crumbs are evenly moistened.
    • 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
    • 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 and garnish with fruit as desired.

    Nutrition

    Calories: 81kcal | Carbohydrates: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 12mg | Sugar: 6g | Vitamin A: 135IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 0.2mg
    Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
    « Chocolate Tart Recipe
    Cajun Sausage Pasta »
    548 shares
    • 6

    Reader Interactions

    Comments

    1. Tonya

      December 10, 2022 at 12:46 pm

      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

      Reply
      • Ann

        December 10, 2022 at 3:56 pm

        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.

        Reply
    2. Janet

      January 29, 2021 at 9:48 am

      Does the Graham cracker crust need to be baked? Thanks!

      Reply
      • Ann

        January 29, 2021 at 12:28 pm

        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 🙂

        Reply
    3. Adriana

      November 22, 2018 at 6:51 am

      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

      Reply
    4. Elaine @ Dishes Delish

      April 02, 2018 at 11:29 am

      5 stars
      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!

      Reply
      • Ann

        April 03, 2018 at 7:32 am

        Haha! Thanks Elaine! I probably could too 😉

        Reply
      • Gail

        January 24, 2022 at 6:26 pm

        Once I feel the shell, what do I do with it?

        Reply
        • Ann

          January 24, 2022 at 6:41 pm

          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.

          Reply
    5. Dana

      April 02, 2018 at 11:26 am

      5 stars
      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.

      Reply
      • Ann

        April 02, 2018 at 11:33 am

        I totally agree Dana! It’s such a classic, perfect pairing!

        Reply
    6. Natalie

      April 02, 2018 at 9:43 am

      5 stars
      I love lemon tarts and these mini lemon cheesecake tarts look absolutely delicious and so easy to make! YUM!

      Reply
      • Ann

        April 02, 2018 at 9:58 am

        Thanks Natalie! I love lemon tarts of all kinds too!

        Reply
    7. Claudia

      April 02, 2018 at 9:39 am

      oh how I wished I had this yesterday would have loved to make them for Easter!

      Reply
      • Ann

        April 02, 2018 at 9:57 am

        I know, they are perfect for Easter! Or Mother's Day ;)!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Our Happy Mess!

    Ann from Our Happy Mess

    I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
    More about me

    Footer

    About

    • Privacy Policy
    • Contact

    Copyright © 2023 · Our Happy Mess