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!
Ingredients
Scale
- 1 cup graham cracker crumbs ((5 ounces, or 10 crackers crushed))
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 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
- 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.
- In a medium bowl, beat together the cream cheese, lemon zest, lemon juice, and sugar.
- In a separate medium bowl, whip the whipping cream and vanilla to stiff 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.