Chef Mia

Mini No-Bake Lemon Cheesecake Tarts

With a light and tangy lemon cheesecake filling, these adorable mini no-bake lemon cheesecake tarts are a perfect bite-size treat for any spring or summer celebration.

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Mini Lemon Cheesecake Tarts

  • Author: Chef Mia
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Description

With a light and tangy lemon cheesecake filling, these adorable mini cheesecake tarts are a perfect bite-size treat for any spring or summer celebration. They come together quickly, with no baking necessary, and can be garnished with any fruit you like!

Ingredients

Scale
  • 1 cup graham cracker crumbs ((5 ounces, or 10 crackers crushed))
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter (melted)
  • 1 8-oz package cream cheese (softened)
  • 1/2 cup sugar
  • 2 teaspoons lemon zest (divided)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1/3 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • fresh fruit or fruit preserves for garnish

Instructions

  1. In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir to combine.
  2. Line a 24-cup mini muffin pan with plastic wrap. Use two sheets, placed crosswise across the tin, with plenty of overhang as pictured in the post, and press plastic wrap down into each cavity, working from the inside out. Place a heaping tablespoon of graham cracker crumbs in each cavity and press onto bottom and sides with your fingers.
  3. Transfer to freezer to chill for 15-20 minutes while you make the filling. Gently lift the plastic wrap to remove the tart shells from the pan.
  4. In a medium bowl, beat together the cream cheese, lemon zest, lemon juice, and sugar.
  5. In a separate medium bowl, whip the whipping cream and vanilla to stiff peaks. Fold the whipped cream into the cream cheese mixture until combined
  6. Spoon a dollop of filling into each tart shell. Chill the tarts for about two hours to firm up the filling and shell before serving. Garnish with remaining zest and fruit as desired and serve chilled.

Mini No-Bake Lemon Cheesecake Tarts

With a light and tangy lemon cheesecake filling, these adorable mini no-bake lemon cheesecake tarts are a perfect bite-size treat for any spring or summer celebration.

Print

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Mini Lemon Cheesecake Tarts

  • Author: Chef Mia
Print Recipe

Description

With a light and tangy lemon cheesecake filling, these adorable mini cheesecake tarts are a perfect bite-size treat for any spring or summer celebration. They come together quickly, with no baking necessary, and can be garnished with any fruit you like!

Ingredients

Scale
  • 1 cup graham cracker crumbs ((5 ounces, or 10 crackers crushed))
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter (melted)
  • 1 8-oz package cream cheese (softened)
  • 1/2 cup sugar
  • 2 teaspoons lemon zest (divided)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1/3 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • fresh fruit or fruit preserves for garnish

Instructions

  1. In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir to combine.
  2. Line a 24-cup mini muffin pan with plastic wrap. Use two sheets, placed crosswise across the tin, with plenty of overhang as pictured in the post, and press plastic wrap down into each cavity, working from the inside out. Place a heaping tablespoon of graham cracker crumbs in each cavity and press onto bottom and sides with your fingers.
  3. Transfer to freezer to chill for 15-20 minutes while you make the filling. Gently lift the plastic wrap to remove the tart shells from the pan.
  4. In a medium bowl, beat together the cream cheese, lemon zest, lemon juice, and sugar.
  5. In a separate medium bowl, whip the whipping cream and vanilla to stiff peaks. Fold the whipped cream into the cream cheese mixture until combined
  6. Spoon a dollop of filling into each tart shell. Chill the tarts for about two hours to firm up the filling and shell before serving. Garnish with remaining zest and fruit as desired and serve chilled.

No-Bake Lemon Cheesecake!

A Delicious, Sweet and Easy No-Bake Lemon Cheesecake!

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No-Bake Lemon Cheesecake!

  • Author: Chef Mia
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Description

A delicious, sweet and easy no-bake lemon cheesecake! Part of my back-to-basics series!

Ingredients

Scale
  • 300 g shortbread biscuits
  • 100 g unsalted butter
  • 600 g full-fat cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 75 ml lemon juice ((about 3 lemons))
  • 150 ml double cream
  • 2 tbsp icing sugar
  • Lemon slices
  • Lemon zest

Instructions

  1. Blitz your shortbread biscuits to a fine crumb. Melt your unsalted butter carefully, and then add into your biscuits.
  2. Blitz the biscuits again to combine, and add to the bottom of your 8"/20cm deep springform tin.
  3. Add your cream cheese to a stand mixer bowl, or a large bowl. Add in your icing sugar, and whisk until smooth using the whisk attachment on the stand mixer, or using the whisks on your electric hand whisk.
  4. Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice (and yellow food colouring if using), and whisk again.
  5. Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.
  6. Once whisked, spread over the biscuit base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer.
  7. Whisk together your double cream and icing sugar until pipeable. Pipe onto your cheesecake with your favourite tip.
  8. Add a bit of lemon per slice, and sprinkle over some lemon zest.

Creamy Keto Lemon Tart Recipe – Low Carb & Sugar-Free Delight!

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Lemon Cream Tart – It’s So Good! (Low Carb & Keto)

  • Author: Chef Mia
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Description

A creamy lemon curd tart bursting with tartness and flakey buttery almond pastry crust. This dessert is low carb, sugar-free, gluten-free and keto-friendly.

Ingredients

Scale
  • 2 cups almond flour
  • 3 Tbsp coconut flour
  • 4 Tbsp unsalted melted butter
  • 1 large egg
  • ¼ cup powdered allulose (a sugar-free alternative)
  • 4 large eggs
  • 4 large egg yolks
  • 1 cup of lemon juice (fresh)
  • 1/4 cup heavy cream
  • 1 cup of butter cubed
  • 1 1/4 cups allulose (test your lemons if they are very tart, add more sweetener)

Instructions

  1. Preheat oven to 350F
  2. Blend almond flour, coconut flour, allulose, and melted butter in a food processor.
  3. Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
  4. You may need to add a Tbsp of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
  5. Form the tart crust into a disc and place it in the fridge for about 30 minutes. This makes it easier to handle.
  6. Roll out the dough between two sheets of parchment paper, adding a touch more almond flour if it starts to stick.
  7. Spread the tart dough out in your tart pan ( 9 inch round, 8-inch square, or 4.5x 14 rectangle) making sure to press into the side of the pan, and cover any holes that form while you're pressing. This takes a bit of patience, just keep pressing and spreading until your tart crust is spread evenly with no breaks.
  8. Pierce the crust with a fork and bake for 10-12 minutes until golden. Keep an eye out because almond flour tends to darken very quickly.
  9. Let the crust cool.
  10. Pour an inch of water into the bottom of a medium-sized saucepan and heat to a low simmer.
  11. Add eggs, egg yolks, lemon juice, allulose, and heavy cream into a separate heat-safe bowl.
  12. Place the bowl over the pot of simmering water and cook until the mixture coats the back of a spoon. This can take up to 15 minutes. Use a whisk and stir constantly while cooking to avoid burning.
  13. Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
  14. Add the filling to the cooled tart crust.
  15. Cool the dessert to room temperature.

Easy Lemon Cream Pie

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Easy Lemon Cream Pie

  • Author: Chef Mia
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Ingredients

Scale
  • 1 (9-inch) deep dish prepared graham cracker crust
  • 2 (14-ounce) cans sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup fresh lemon juice
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350° F. In a large bowl, whisk together the condensed milk and sour cream. Once smooth, add the lemon juice. Whisk until smooth and thickened. Pour into the prepared pie crust. Bake for 6 to 8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
  2. Once ready to serve, beat the cream and powdered sugar together until stiff peaks. Top the pie with the whipped cream and serve.

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