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Mini Lemon Cheesecake Tarts

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Mini Lemon Cheesecake Tarts are bite-sized desserts featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a fresh fruit garnish. Perfectly balanced between sweet and tangy, these tarts are ideal for any occasion.

Ingredients

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 (such as berries, raspberries, or lemon curd)

Instructions

  1. Prepare the graham cracker crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and slightly crumbly. Press the graham cracker mixture into the bottom of mini tart pans or a muffin tin to form the tart shells. Use the back of a spoon to press the crumbs firmly into the bottom and up the sides. Bake the crusts for 8-10 minutes, or until golden brown. Remove from the oven and let them cool completely.
  2. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy. Add 1 teaspoon of lemon zest, lemon juice, and vanilla extract, and continue to mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
  3. Assemble the tarts: Once the graham cracker crusts have cooled, spoon the cheesecake filling into each tart shell, smoothing the tops with a spoon or an offset spatula.
  4. Garnish the tarts: Sprinkle the remaining 1 teaspoon of lemon zest over the top of each tart. Add fresh fruit or fruit preserves, such as berries or a dollop of lemon curd, to finish off the tarts.
  5. Chill and serve: Place the assembled tarts in the refrigerator for at least 2 hours to set. Serve chilled and enjoy!

Notes

Storage: These tarts can be stored in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh but can be kept chilled for a few days.

Reheating: These tarts are best served chilled. No reheating is necessary, but you can let them sit at room temperature for 10-15 minutes if you prefer them a little warmer.

For an extra lemon flavor, swap out some of the cheesecake filling with lemon curd.

To make these tarts gluten-free, use gluten-free graham crackers or another gluten-free cookie for the crust.

Nutrition

Find it online: https://justsosavory.com/mini-lemon-cheesecake-tarts/