Mini Lemon Cheesecake Tarts are the perfect combination of creamy and zesty in a bite-sized treat. The smooth, tangy lemon cheesecake filling is nestled in a crisp, buttery tart shell, offering the ideal balance of sweetness and tartness. These tarts make for an elegant dessert that’s perfect for parties, brunches, or simply indulging yourself with a small yet satisfying treat. With their bright lemon flavor and velvety texture, they’re bound to be a hit!
Ingredients:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup melted butter
- 2 tbsp granulated sugar
- 8 oz (225g) cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- Whipped cream or lemon zest, for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly.
- In a bowl, combine the graham cracker crumbs, melted butter, and 2 tbsp sugar. Mix until the crumbs are moistened.
- Press about a tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust. Press it down firmly. Bake for 5 minutes, then remove and set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese and 1/4 cup sugar until smooth and creamy.
- Add the egg, sour cream, vanilla extract, lemon zest, and lemon juice. Mix until fully combined and smooth.
- Pour the cheesecake filling evenly into each prepared crust, filling the cups almost to the top.
- Bake for 15-18 minutes, until the edges are set but the centers still have a slight jiggle.
- Remove from the oven and let the tarts cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Serve with a dollop of whipped cream or a sprinkle of lemon zest, if desired.
Enjoy your bright and tangy Mini Lemon Cheesecake Tarts!
