These small treats vanish quickly! It’s wise to make extra!

Mini lemon cheesecake tarts are a delightful treat that perfectly balance the tangy zest of lemon with the creamy richness of cheesecake. These bite-sized desserts are inspired by my love for all things citrusy and my need for a quick, impressive dessert that doesn’t require hours in the kitchen. Perfect for a weekend gathering or a sweet indulgence after a long day, these tarts are as easy to make as they are delicious. Plus, their individual size makes them ideal for portion control, not that you’ll be able to stop at just one!

These mini lemon cheesecake tarts pair beautifully with a light, fresh salad or a platter of mixed berries. For a more indulgent experience, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of herbal tea or a glass of chilled white wine would also complement the citrusy notes of the tarts perfectly, making for a delightful afternoon treat or a sophisticated dessert option.

Servings: 12

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/4 cup sugar
1 large egg
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Lemon zest curls, for garnish