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
- 1 cup graham cracker crumbs (5 ounces, or 10 crackers crushed)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
Lemon Cheesecake Filling
- 1 8-oz package cream cheese softened
- 1/2 cup sugar
- 2 teaspoons lemon zest divided
- 2 tablespoons lemon juice freshly squeezed
- 1/3 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- fresh fruit or fruit preserves for garnish
Instructions
Graham Cracker Tart Shells
- In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir to combine.
- Line a 24-cup mini muffin pan with plastic wrap. Use two sheets, placed crosswise across the tin, with plenty of overhang as pictured in the post, and press plastic wrap down into each cavity, working from the inside out. 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. Chill the tarts for about two hours to firm up the filling and shell before serving. Garnish with remaining zest and fruit as desired and serve chilled.
Video
Notes
Serving Note: These mini cheesecake bites need to be served chilled. Because they are unbaked, the tart shells will start to fall apart when you pick them up if they get too warm.
Storage
Refrigerator
These tarts keep very well in an airtight container for 3-5 days in the refrigerator and are a great make-ahead dessert for parties.
Freezer
These tarts also freeze very well for up to 3 months, and in fact can even be served as a frozen treat straight from the freezer.
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