Description
Delightful bite-sized tarts filled with creamy lemon cheesecake, perfect for summer gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy whipping cream
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 tsp lemon extract (optional)
Instructions
- Make the crust: In a bowl, combine the graham cracker crumbs and melted butter until evenly coated. Divide the mixture into mini tart pans, pressing firmly to create a solid base. Chill in the refrigerator while you prepare the filling.
- Prepare the filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar, lemon juice, and lemon zest.
- Whip the cream: In another mixing bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon cream cheese mixture.
- Assemble the tarts: Remove the cooled crusts from the refrigerator and fill each crust with the lemon cheesecake filling. Chill for at least 2 hours to set.
- Garnish and serve: Top with additional lemon zest, berries, or a dollop of whipped cream before serving.
Notes
Use fresh lemon juice for the best flavor. For a lighter version, consider swapping some cream for Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake tarts, lemon dessert, no bake dessert, summer desserts, easy dessert recipes