Easy Lemon Cream Cheese Tarts
Easy Lemon Cream Cheese Tarts are individual desserts made with mini pie crusts that are filled with a luscious, rich and creamy filling that’s loaded with lots of lemon flavor. Perfect bite-size dessert for parties, holidays, and brunch!
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Easy Lemon Cream Cheese Tarts
If you have read my blog for any amount of time, you know that I love lemon desserts.
Lemon cookies, lemon poppy seed muffins, lemon cheesecake, the list goes on.
As much as I love lemon cheesecake, I wanted to create a lemony dessert that was similar to cheesecake but didn’t require a spring form pan AND was easy to make.
Like cheesecake, these Creamy Lemon Tarts are made with sour cream and cream cheese, however, there are no eggs in this recipe.
While they have the rich flavors of cheesecake, they have a less dense, more luscious texture, which my husband says is a cross between cheesecake and a thick yogurt.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Keebler Ready Crust Mini Graham Cracker Crusts
- Cream cheese
- Sour Cream
- Lemon
- Powdered sugar
- Butter
These tarts are a win for multiple reasons. One, they’re not just lemony, but have a creamy lemon flavor, which is my favorite.
Secondly, they’re easy to make. Thanks to Keebler, they’re in cute little individual tins with graham cracker crusts already in them, which not only gives you the perfect portion but are great for entertaining purposes.
If you’d rather use homemade ingredients, these mini graham cracker crust would be a great substitute!
How to make Easy Lemon Cream Cheese Tarts
- Simply brush a little melted butter on the pre-made crusts and pop them in the oven for a couple minutes to get them golden.
- Make the lemony cream cheese mixture.
- Fill the crusts with the cream cheese mixture and refrigerate for a couple hours. That’s it!
I usually like to make my own homemade graham cracker crust, but in keeping with the “easy” theme, I decided to forgo my homemade crust for the simplicity of these little Keebler Ready Crust Mini Graham Cracker Crusts.
They taste great, take all the work out of making a crust, and I love the little pie tins they come in.
How to serve these lemon tarts?
When it comes to serving these tarts, you could serve them as they are, grate some lemon zest over the tops for a little extra lemon oomph, or serve them with a couple of your favorite berries on top.
A dessert table filled with these tarts would be perfect for parties or holiday get-togethers where your guests can just help themselves.
How long are these tarts good for?
Keep in an air-tight container in the refrigerator for up to 3-4 days.
Looking for more dessert recipes? Here are some favorites:
- Lemon Lemon Raspberry Bundt Cake
- Mini Biscoff Cheesecakes
- Lime Cheesecake Sugar Cookie Bars
- Torched Twinkie Strawberry Shortcake (shown below)
- Slow Cooker Lemon Curd Cake
NOTES:
- Make sure the cream cheese and sour cream is room temperature or you will get lumps and bumps in your tarts. Trust me. I was once too impatient to wait for the cream cheese to come to room temperature and all the mixing in the world from my mixer couldn’t get them out.
- I recommend using full-fat dairy for making these, as reduced fat products will give them a less firm, more watery texture.
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Easy Lemon Cream Cheese Tarts
Equipment
- stand mixer or hand mixer
Ingredients
- 8 oz full-fat cream cheese room temperature
- 1/2 cup full-fat sour cream room temperature
- 1/2 cup powdered sugar also known as confectioners sugar
- 1 lemon 2 tbsp juice, zest of lemon
- 1 package of Keebler Ready Crust Mini Graham Cracker Crusts 6 in package
- 1 tbsp butter melted
Instructions
- Preheat oven to 375°. Brush melted butter on each Keebler Ready Crust. Bake crusts for 5 minutes, remove from oven and set aside.
- In the bowl of a stand mixer, add the cream cheese, sour cream, powdered sugar, 2 tbsp. lemon juice, and the zest of a whole lemon. Mix everything until all the ingredients are combined and smooth.
- Fill each Ready Crust with an equal amount of filling and use a spoon or spatula to smooth out the top. If desired, zest a lemon over the tops or garnish tops with fresh berries. Refrigerate for at least 2 hours and enjoy!
If you’re a lemon lover like I am, you’ll want to check out this sugar free lemonade!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
