Mini Cheesecake Tarts (Print Version)
# Ingredients:
→ Crust Made with Graham Crackers
01 -
10 graham crackers, crushed (1 cup, about 5 ounces)
02 -
2 tablespoons white sugar
03 -
6 tablespoons melted unsalted butter
→ Lemon Cheesecake Mixture
04 -
8 ounces softened cream cheese
05 -
1/2 cup granulated sugar
06 -
2 teaspoons lemon zest, split into two parts
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1/3 cup heavy cream for whipping
09 -
1/4 teaspoon vanilla
10 -
Fresh fruit or jam for topping
# Instructions:
01 -
Stir together the cracker crumbs, sugar, and butter. Press them into mini muffin cups lined with plastic wrap. Chill in the freezer for 15–20 mins.
02 -
Combine cream cheese, lemon juice, and sugar until smooth. Whip heavy cream and vanilla in another bowl until soft peaks form.
03 -
Gently mix the whipped cream into the cream cheese blend. Spoon this into each crusted shell.
04 -
Let tarts chill in the fridge for two hours. Add fruit and zest before enjoying.
# Notes:
01 -
Best served cold
02 -
Keeps fresh for up to 5 days
03 -
Stays good in the freezer for 3 months