Lemon Cheesecake Bites (Print Version)
# Ingredients:
→ Tart Shell Base
01 -
10 finely crushed graham crackers (about 1 cup or 5 ounces)
02 -
2 tbsp white sugar
03 -
6 tbsp melted unsalted butter
→ Lemon-Cream Filling
04 -
One brick (8 oz) softened cream cheese
05 -
1/2 cup granulated sugar
06 -
2 tsp divided lemon zest
07 -
2 tbsp freshly squeezed lemon juice
08 -
1/3 cup heavy cream for whipping
09 -
1/4 tsp vanilla extract
10 -
Toppings like fresh fruit or jam
# Instructions:
01 -
Combine sugar, graham cracker crumbs, and butter. Line a 24-slot mini muffin pan with plastic wrap. Press the crumbly mixture into each slot until packed tightly. Chill in freezer for about 15-20 minutes.
02 -
Whisk cream cheese, sugar, and lemon juice together in a bowl. In a separate bowl, whip the cream and vanilla until fluffy with soft peaks.
03 -
Gently fold the whipped cream into the lemon-cream cheese mixture. Spoon it into each frozen tart shell.
04 -
Pop the tarts into the fridge for at least 2 hours. Add a sprinkle of zest and fruit before you eat them!
# Notes:
01 -
Always keep these cold
02 -
Good to eat for up to 3-5 days after making
03 -
Store in freezer for up to three months