Name: Mini Lemon Cheesecake Tarts
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Cuisine: American
Ingredients: 10 graham crackers, crushed into fine crumbs (1 cup).; 2 tablespoons sugar.; 6 tablespoons unsalted butter, melted.; 8 ounces cream cheese, room temperature.; 1/2 cup sugar.; 2 fresh lemons (for zest and juice).; 1/3 cup heavy cream.; 1/4 teaspoon vanilla extract.; Fresh fruit for topping.

A close-up of miniature tart desserts topped with whipped cream, raspberries, blueberries, and lemon zest. | lifesugar.co

These tiny lemon delights have stolen my heart and my kitchen. After countless recipe tests I've perfected these mini no bake lemon cheesecake tarts that bring sunshine to every bite. The creamy lemon filling nestled in buttery graham cracker crust creates pure magic. Trust me these little treats will become your go to dessert for garden parties picnics or just because you deserve something special.

A Taste of Summer

Summer living calls for something fresh light and absolutely delicious. These mini lemon gems tick all those boxes and more. The combination of silky smooth cheesecake swirled with bright citrus creates pure bliss in every bite. The best part? Your kitchen stays cool since there's no baking involved. Add your favorite toppings and watch these little beauties disappear at your next gathering.

Miniature tart desserts filled with creamy white filling, topped with fresh raspberries and blueberries, with one tart partially eaten. | lifesugar.co

What You'll Need

Graham Crackers: Grab 1½ cups of graham cracker crumbs. I love crushing my own because the texture is just perfect but store bought works too. Fresh crumbs make the most amazing crust.
Cream Cheese: Philadelphia cream cheese is my go to. Make sure you use the full fat kind and let it soften on your counter. Trust me room temperature cream cheese is crucial for that silky smooth filling.
Whipping Cream: One cup of heavy cream whipped until fluffy clouds form. This gives our filling that luxurious airy texture we all love.
Lemon: Two tablespoons of fresh juice and a tablespoon of zest from real lemons. The bottled stuff just isn't the same.
Sugar: Half a cup of regular sugar balances everything perfectly.

Let's Make These Together

The Perfect Crust: Mix your graham crumbs with 2 tablespoons sugar and 6 tablespoons melted butter until it feels like wet sand. Line your mini muffin tin with plastic wrap for easy removal later. Press about a spoonful into each cup working it up the sides. Pop it in the freezer to set.
Creating the Filling: Mix your softened cream cheese with the lemon juice zest and sugar until it's silky smooth. In another bowl whip your cream with a splash of vanilla until it holds perfect peaks. Fold them together gently we want to keep all that lovely air in there.
Putting it All Together: Pull those crusts out using the plastic wrap. Spoon the creamy filling into each shell. I like using my small cookie scoop for this part it keeps things neat and even.
The Final Touch: Let these beauties chill for a couple hours. Before serving add your favorite toppings. Keep them cold they're best that way.

Make Them Your Own

Love vanilla? Skip the lemon and let that pure flavor shine. Sometimes I add crushed Oreos on top or sprinkle with toffee bits. Try mixing in some cookie pieces or fresh fruit. The possibilities are endless and that's what makes cooking so fun.

A glass bowl containing a smooth, creamy mixture with a swirled texture, alongside a yellow lemon and a checkered cloth in the background. | lifesugar.co

Keeping Them Fresh

These little gems stay perfect in your fridge for about 5 days in an airtight container. Want to plan ahead? Pop them in the freezer for up to 3 months. I actually love them straight from frozen on hot summer days they're like cheesecake ice cream bites.

Going Big

Want to wow your guests with one stunning dessert? This recipe works beautifully as a full size tart. Just press that buttery crust into your favorite tart pan fill it with the lemon cheesecake mixture and let it chill. It makes such a gorgeous centerpiece for special occasions.

Size Matters

Want something in between? Regular muffin tins work perfectly too. The steps are exactly the same just with more filling in each tart. These medium sized treats are perfect when you want something a bit more substantial but still adorably portable.

Dress Them Up

My favorite part is decorating these little tarts. Fresh berries make them look like they're from a fancy bakery. A drizzle of honey adds sparkle. Sometimes I spoon on my homemade berry preserves or shave some dark chocolate over top. The tangy lemon filling plays so nicely with almost any topping you can imagine.

A spoon drizzles creamy filling into a crumb crust mini dessert cup, with more cups in the background. | lifesugar.co

My Kitchen Secrets

Plastic Wrap Magic: Don't skip lining your pan with plastic wrap. It's my secret weapon for getting those delicate shells out perfectly every time.
Temperature Matters: That cream cheese needs to be properly softened. Cold cream cheese equals lumpy filling and nobody wants that.
Patience Pays Off: Give these babies their full chilling time. They need those two hours to set up perfectly.

No Oven No Problem

No bake desserts are my summer salvation. When it's too hot to even think about turning on the oven these tarts come to the rescue. Plus there's something magical about creating something so elegant without any baking at all.

Party Perfect

These tarts have saved me at countless parties. I can make them the day before and they're always a hit. Their bite size nature means no forks needed and the flavor just brings smiles all around. Plus they look so pretty on any dessert table.

Feel Good Treat

What I love about these tarts is how light they feel. The fresh lemon keeps them from being too heavy and their small size means you can enjoy one without guilt. They're the perfect little indulgence when you want something sweet but not overwhelming.

A wooden platter holds several small lemon tarts topped with raspberries and blueberries, surrounded by fresh lemons. | lifesugar.co

Fun with Little Ones

My kids absolutely love helping make these tarts. I handle the filling but they're pros at decorating. Watching them carefully place berries or sprinkle toppings brings such joy. It's become our special kitchen activity and they're so proud when everyone enjoys their creations.

Serving in Style

Presentation is everything and these tarts are so versatile. For fancy events I arrange them on my grandmother's silver platter. Casual backyard party? Pretty paper liners do the trick. They look beautiful no matter how you serve them up and isn't that what we all want in a dessert?

Year Round Joy

While these tarts scream summer with their bright lemon flavor they're wonderful all year round. In fall I love adding warm spices to the filling. During the holidays a sprinkle of crushed candy canes makes them festive. They're truly a recipe for all seasons.

Frequently Asked Questions

→ How long can I store these mini cheesecake tarts?: You can store these tarts in the fridge for 3-5 days in an airtight container. They also freeze well for up to 3 months and can be eaten straight from the freezer.
→ Do I need to bake these tarts?: No baking is required for these tarts. The crust sets in the freezer, and the filling firms up in the fridge.
→ What fruits can I use for topping?: You can use any fresh fruits or fruit preserves you like. Fresh berries, sliced peaches, or fruit preserves all work great as toppings.
→ Why are my tart shells falling apart?: The tart shells need to stay chilled to hold their shape. Since they're unbaked, they'll start to soften and fall apart if they get too warm.
→ Can I make these ahead for a party?: These tarts are perfect for making ahead. They keep well in the fridge for several days and can be frozen for up to 3 months.

Mini Lemon Cheesecake Tarts