Lemon Mini Tarts with Raspberries are delicious individual desserts. Lemon and raspberry are perfectly paired with cream cheese.
This recipe is a version of the classic cream cheese pie. These cream cheese pies were always topped with a can of pie filling, usually cherry or blueberry. There were delicious and we all loved them. The are even better topped with fresh fruit. These mini tarts with lemon and raspberry are so good, tart and creamy.
What you need
Graham crackers
Butter
Sugar
Cream Cheese
Sour cream
Lemons
Whipped topping
Raspberries
How to make Lemon Mini Tarts with Raspberries
Crumble 5 full sheets of graham crackers into your food processor. Run the processor using the pulse feature until they are completely crushed without any large pieces. Transfer to a mixing bowl and stir in the sugar. Now add the melted butter and toss until the mixture resembles sand.
Divide equally into 4 individual pie or tart pans. Press the mixture into the pan with your fingers until it is evenly spread. Then press firmly with the bottom of a measuring cup to make a solid graham cracker crust.
In a large mixing bowl, add the softened cream cheese, sour cream, sugar, lemon zest and lemon juice. Mix well with a hand mixer. Top with the whipped topping and gently fold it into the cream cheese mixture.
Divide equally into the 4 individual pie pans and smooth to the edges, covering the graham cracker crust. Top with a ring of fresh raspberries.
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Lemon Mini Tarts with Raspberries
Ingredients
- 5 full sheets of graham crackers
- 1 1/2 tablespoons sugar
- 3 tablespoons melted butter
- 4 ounces softened cream cheese
- 2 tablespoons sour cream
- 1/3 cup sugar
- zest of 1 lemon
- 3 tablespoons lemon juice
- 4 ounces whipped topping
- Fresh raspberries
Directions
- Step 1 Crumble 5 full sheets of graham crackers into your food processor. Run the processor using the pulse feature until they are completely crushed without any large pieces.
- Step 2 Transfer to a mixing bowl and stir in the sugar. Now add the melted butter and toss until the mixture resembles sand.
- Step 3 Divide equally into 4 individual pie or tart pans. Press the mixture into the pan with your fingers until it is evenly spread. Then press firmly with the bottom of a measuring cup to make a solid graham cracker crust.
- Step 4 In a large mixing bowl, add the softened cream cheese, sour cream, sugar, lemon zest and lemon juice. Mix well with a hand mixer.
- Step 5 Top with the whipped topping and gently fold it into the cream cheese mixture.
- Step 6 Divide equally into the 4 individual pie pans and smooth to the edges, covering the graham cracker crust. Top with a ring of fresh raspberries.
