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Easy No-Bake Lemon Curd Cream Cheese Easter Tarts

no-bake lemon curd cream cheese tarts - featured image
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These no-bake tarts combine a tangy lemon curd with a creamy cream cheese filling in a buttery crust, perfect for spring and Easter celebrations. Quick and easy to make, they are a refreshing and crowd-pleasing dessert.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120ml) heavy cream or whipping cream
  • ¾ cup (240g) lemon curd
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh lemon zest (optional, for garnish)
  • Fresh mint leaves or edible flowers (optional, for garnish)

Instructions

  1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and smashing with a rolling pin to get about 1 ½ cups (150g) of crumbs.
  2. Mix the crumbs with 5 tablespoons (70g) melted unsalted butter and 2 tablespoons sugar in a bowl until the mixture holds together when pressed.
  3. Press the crumb mixture evenly into the bottom and slightly up the sides of tart pans or muffin tin cups. Chill the crusts in the fridge for at least 15 minutes.
  4. In a mixing bowl, beat 8 oz (225g) softened cream cheese with ¼ cup (30g) powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
  5. In a separate bowl, whip ½ cup (120ml) heavy cream until soft peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
  7. Reserve about ¼ cup (80g) of lemon curd for topping. Gently fold the remaining lemon curd into the cream cheese filling until swirled but not fully mixed.
  8. Spoon the filling into each chilled crust, filling to the top. Dollop a small spoonful of the reserved lemon curd on top of each tart and gently swirl with a toothpick or knife for decoration.
  9. Refrigerate the tarts for at least 2 hours or until firm.
  10. Just before serving, sprinkle fresh lemon zest and garnish with a mint leaf or edible flower.

Notes

Make sure cream cheese is fully softened before mixing to avoid lumps. Fold whipped cream gently to keep filling light and fluffy. Chilling the tarts is essential for setting the filling. Store-bought lemon curd works well, but homemade adds extra freshness. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free, use coconut cream and dairy-free cream cheese alternatives.

Nutrition

Keywords: no-bake, lemon curd, cream cheese, Easter, spring dessert, tart, easy dessert, quick dessert

Find it online: https://rowanrecipes.com/easy-no-bake-lemon-curd-cream-cheese-easter-tarts-recipe-perfect-for-spring-treats/