Mini Lemon Cheesecake Tarts (Print Version)
# Ingredients:
→ Mini Graham Tart Bases
01 -
2 tablespoons white sugar
02 -
6 tablespoons melted unsalted butter
03 -
1 cup crushed graham crackers (about 5 oz or 10 whole crackers)
→ Creamy Lemon Filling
04 -
8 oz softened cream cheese
05 -
1/2 cup granulated sugar
06 -
2 teaspoons lemon zest (reserve some for topping)
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1/3 cup heavy cream
09 -
1/4 teaspoon pure vanilla extract
10 -
Fruit preserves or fresh fruit slices for decoration
# Instructions:
01 -
Combine cracker crumbs, sugar, and melted butter. Pack the mixture tightly into lined cups of a mini muffin pan. Chill in the freezer for 15–20 minutes.
02 -
Blend sugar, cream cheese, and lemon juice until smooth. In another bowl, whip cream with vanilla until soft peaks form.
03 -
Gently mix whipped cream into the cream cheese mixture. Spoon or pipe this into the prepared tart crusts.
04 -
Let the tarts chill in the fridge for a couple of hours until set. Add fresh fruit and a sprinkle of zest before serving.
# Notes:
01 -
Serve cold for the best texture
02 -
Can be made up to 3–5 days in advance
03 -
Store frozen for up to 3 months