Description
These bright and tangy no-bake tarts are the perfect bite-sized dessert for any occasion. A graham cracker crust holds a silky lemon-cream cheese filling, balanced with fresh zest and a sweet-tart flavor. Perfectly chilled and easy to make with no baking required.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 tsp salt
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup granulated sugar, plus more for dusting (optional)
2 large egg yolks
Zest of 2 lemons
Juice of 2 lemons
2 tbsp Greek yogurt
1/2 cup heavy cream
1/2 tsp vanilla extract
Fresh berries (blueberries or strawberries, optional, for garnish)
Instructions
In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and 1/4 tsp salt. Stir in melted butter until the mixture resembles coarse crumbs.
Divide the crust mixture evenly among 12 mini tart molds or muffin tins. Press the mixture firmly into the bottom of each mold to create the crust.
In a large mixing bowl, beat the cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy.
Add the egg yolks, lemon zest, and lemon juice. Mix until fully incorporated.
Fold in the Greek yogurt and heavy cream gently until the mixture is silky smooth.
Pour the filling into the prepared tart shells, filling each about 2/3 full.
Optionally, dust with a light layer of powdered sugar or arrange fresh berries on top.
Chill the tarts in the refrigerator for at least 4 hours or until set.
Serve cold and enjoy!
Notes
Chill time is crucial for the tarts to set properly. For the best results, cover and refrigerate overnight.
Feel free to experiment with seasonal fruit garnishes for extra flavor and visual appeal.
Store any leftover tarts in the refrigerator, covered, for up to 3 days.
Nutrition
- Serving Size: 1 tart
- Calories: 240
- Sugar: 20g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg