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Mini No-Bake Lemon Cheesecake Tarts

Delightful and creamy mini lemon cheesecakes in graham cracker crusts, topped with fresh berries. A no-bake dessert perfect for any occasion.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 8 oz cream cheese, softened Ensure the cream cheese is fully softened for a smooth mixture.
  • 1 cup powdered sugar
  • 1/2 cup sour cream Can substitute with coconut cream for a dairy-free option.
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
For assembly
  • 1 package mini graham cracker tart shells
  • to taste Whipped cream (for topping)
  • to taste Fresh berries (for garnish) Choose your favorite berries.

Method
 

Preparation
  1. In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy, ensuring there are no lumps.
  2. Carefully mix in the sour cream, lemon juice, and lemon zest. Add the vanilla extract, then continue mixing until everything is well combined.
  3. Spoon the creamy lemon mixture into the mini graham cracker tart shells. Be generous—these tarts should be heaping!
  4. Place the filled tart shells in the refrigerator for at least 2 hours. This step is crucial as it allows the flavors to meld and the tarts to set properly.
Serving
  1. Once chilled, top each tart with a dollop of whipped cream and garnish with fresh berries. Serve cold and enjoy the delightful expressions on everyone’s faces!

Notes

These tarts can be stored in the refrigerator for up to 3 days. For longer storage, freeze the unfilled tart shells for up to a month and fill them when ready to serve.