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!
Servings 24 cheesecakes
Calories 81kcal
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.
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