Description
Delightful mini tarts filled with a creamy lemon cheesecake filling, set on a buttery graham cracker crust. Perfect for any gathering!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 cup whipped cream, for topping
Instructions
- Prepare the crust: Crush graham crackers until fine, then mix with melted butter. Press into a muffin tin lined with paper liners.
- Make the filling: Whip cream cheese until fluffy, then mix in sugar, lemon juice, and zest.
- Chill the tarts by filling the crust with the mixture and refrigerating for at least 4 hours.
- Serve topped with whipped cream and extra lemon zest.
Notes
For a gluten-free option, use gluten-free graham crackers. Adjust sugar in filling to taste if you prefer it sweeter.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no bake dessert, lemon cheesecake, mini tarts, easy dessert, summer recipes