Description
Delicate, bite-sized no-bake tarts with a buttery graham cracker crust and zesty lemon cream cheese filling. Perfect for summer heat or make-ahead desserts, these tarts balance fresh lemon brightness and creamy richness with minimal effort.
Ingredients
1 cup graham cracker crumbs (about 10 crushed crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
8-oz cream cheese, softened
1/2 cup sugar, sifted
2 teaspoons fresh lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup heavy whipping cream, chilled
1/4 teaspoon pure vanilla extract
Fresh fruit slices or fruit preserves for decoration
Instructions
Line a 24-cup mini muffin tin with plastic wrap, allowing it to overlap the edges for easy removal.
Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press 1 tablespoon of crust mixture into each mini cup, using a crumb press or the back of a spoon to flatten. Chill for 15 minutes.
In a bowl, beat cream cheese and 1/2 cup sugar until smooth. Mix in lemon zest, lemon juice, and vanilla. Gently fold in chilled whipping cream until light and airy.
Spoon 2 tablespoons of filling into each prepared shell. Smooth tops and chill for 2 hours before serving.
Garnish with fresh fruit slices or preserves just before serving.
Notes
For gluten-free crusts, use certified gluten-free graham crackers. For vegan options, substitute vegan cream cheese and omit the fruit preserves (if non-vegan ingredients are present).
No-baked tarts can be assembled up to 6 hours ahead and stored in the fridge.
Adjust tart size by using a 12-cup mini muffin tin for larger servings.
Nutrition
- Serving Size: 1 mini tart
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 20mg