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Easy No-Bake Raspberry Lemon Tartlets Recipe

Easy No-Bake Raspberry Lemon Tartlets

Mini graham-cracker tart shells are filled with a light lemon curd and cream cheese filling, then finished with fresh raspberries and optional confectioners’ sugar. These chilled tartlets are bright, creamy, and completely no-bake.
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Prep Time 30 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Tartlet Bases
  • 1 1/2 cups Graham-cracker crumbs
  • 6 tablespoons Unsalted butter, melted
  • 2 tablespoons Granulated sugar
  • 1 pinch Salt
  • 12 crusts Prepared 2 1/2- to 3-inch mini graham-cracker crusts, alternative
Lemon Filling
  • 8 ounces Full-fat cream cheese, softened
  • 1/2 cup Lemon curd
  • 1/3 cup Confectioners’ sugar
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Cold heavy whipping cream
Topping
  • 1 1/2 to 2 cups Fresh raspberries
  • 1 tablespoon Confectioners’ sugar, optional
  • as needed Additional lemon zest or thin lemon strips, optional

Method
 

Step-by-Step
  1. If making homemade crusts, combine the graham-cracker crumbs, melted butter, granulated sugar, and salt until evenly moistened. Press about 2 tablespoons into each mini tartlet pan or muffin cup, then chill for 20–30 minutes.
  2. Beat the softened full-fat cream cheese until smooth. Add the lemon curd, confectioners’ sugar, lemon juice, lemon zest, and vanilla extract, and beat until creamy and completely combined.
  3. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture to keep the filling light and airy.
  4. Spoon or pipe the filling into the chilled tartlet shells. Smooth the tops or leave them in attractive swirls.
  5. Refrigerate the filled tartlets for at least 2 hours. For the firmest texture and cleanest piping, chill them for 4 hours when possible.
  6. Blot the raspberries dry and arrange them on the tartlets just before serving. Dust lightly with confectioners’ sugar and add lemon zest or thin lemon strips if desired.

Notes

Use full-fat cream cheese for the most stable filling. Homemade crusts must be pressed firmly because there is no baking step to set them. Keep the tartlets refrigerated, and add raspberries shortly before serving to help prevent excess moisture.