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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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.
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.
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!
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.
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.
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!
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Mini Lemon Cheesecake Tarts
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
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.
- 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.
Tonya
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
Ann
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.
Janet
Does the Graham cracker crust need to be baked? Thanks!
Ann
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 🙂
Adriana
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
Elaine @ Dishes Delish
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!
Ann
Haha! Thanks Elaine! I probably could too 😉
Gail
Once I feel the shell, what do I do with it?
Ann
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.
Dana
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.
Ann
I totally agree Dana! It’s such a classic, perfect pairing!
Natalie
I love lemon tarts and these mini lemon cheesecake tarts look absolutely delicious and so easy to make! YUM!
Ann
Thanks Natalie! I love lemon tarts of all kinds too!
Claudia
oh how I wished I had this yesterday would have loved to make them for Easter!
Ann
I know, they are perfect for Easter! Or Mother's Day ;)!