Description

These no-bake mini lemon tartlets feature a zesty lemon cream filling nestled in a buttery cookie crust, all without turning on your oven. They’re quick, easy, and perfect for parties, picnics, or any occasion that needs a burst of sunshine.

Ingredients

Scale

1 1/2 cups shortbread cookies, finely crushed (or vanilla wafers)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
8 ounces cream cheese, softened (full-fat recommended)
1/2 cup sweetened condensed milk
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 cup heavy cream (whipped)
Fresh berries (raspberries, blueberries, or sliced strawberries, optional for garnish)
Lemon zest curls or thin lemon slices (optional for garnish)
Mint leaves (optional for garnish)
Powdered sugar (optional for dusting)

Instructions

In a medium bowl, combine crushed shortbread cookies, melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
Line a 12-cup mini muffin pan with paper liners. Spoon about 1 tablespoon of crumb mixture into each cup and press firmly to compact the crust.
Place the pan in the freezer for 10 minutes to chill the crust.
In a large bowl, beat softened cream cheese until creamy and smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until well combined and fluffy.
In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture with a spatula.
Remove the muffin pan from the freezer. Spoon or pipe the lemon filling evenly into each crust, filling to the top. Smooth the tops.
Refrigerate the tartlets for at least 2 hours, or until the filling is firm and chilled through.
Just before serving, garnish each tartlet with fresh berries, lemon zest, mint leaves, or a dusting of powdered sugar.

Notes

For gluten-free tartlets, use gluten-free cookies for the crust. For dairy-free, substitute plant-based cream cheese and coconut cream. Chill thoroughly for best texture and flavor. Tartlets can be made ahead and freeze well (without garnish). Use room temperature ingredients for a smooth filling.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini tartlet
Calories: 165
Sugar: 9
Sodium: 90
Fat: 11
Saturated Fat: 7
Carbohydrates: 14
Fiber: 0.5
Protein: 2

Keywords: no-bake, lemon tartlets, mini desserts, party dessert, easy lemon dessert, summer dessert, cream cheese tartlets, sunshine dessert