No-Bake Lemon Cheesecake Tarts

In a large bowl, mix together graham cracker crumbs, butter, and sugar.

Use a mini muffin pan and cover it in plastic wrap. Now add the graham cracker mix and press it down.

Let these chill in the freezer for about 15-20 mins. Then, gently lift the shells from the plastic wrap to remove.

To make the filling, beat together the cream cheese, lemon juice, and sugar.

In another bowl, whip together the heavy cream with some vanilla till it forms soft peaks.

Now mix together the whipped cream and cream cheese mixture and you're done with the filling!

Now add the filling into each tart shell and let them chill in the fridge for about two hours,

Top with berries and lemon zest and serve!

Ann believes in balanced eating, homemade foods, and DESSERT. She loves to cook but doesn't love to spend all day in the kitchen - so explore her quick, simple, family friendly recipes for the best meal fix!

More Info