Mini No-Bake Lemon Cheesecake Tarts


graham cracker crumbs sugar unsalted butter cream cheese lemon zest lemon juice heavy whipping cream vanilla extract fresh fruit

To make the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl.

Mix it well and your crumb is ready.

Lay two sheets of plastic wrap on a mini muffin tin and press it into the cups.

Fill the tin with the crumb mixture and transfer to the freezer. For exact instructions, please visit the link!

Start on the filling by combining the  softened cream cheese, lemon juice, lemon zest, and sugar.

In another bowl, whip together the heavy cream and vanilla until stiff peaks form.

Now carefully fold in the whipped cream into the cream cheese mixture. The filling is done!

Remove the tart shells from the pan, lifting them them out using the plastic wrap.

Now fill the tart shells with the cream cheese filling.

Now top the tarts with berries, chill them in the fridge, 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!

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