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Raspberry-Lemon Cheese Tarts

You don't need to bake an entire cheesecake to capture that rich creamy taste. These no-bake tarts blend cream cheese and lemon pie filling for a cool end to the meal. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 cup prepared lemon pie filling, divided
  • 3 ounces cream cheese, softened
  • 1/2 cup whipped topping
  • 1/2 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1/2 cup fresh raspberries
  • 4 individual graham cracker shells
  • Additional fresh raspberries, optional
  • Mint leaves, optional


  • In a small bowl, combine 3/4 cup pie filling, cream cheese, whipped topping, sugar and lemon juice. Beat until smooth. Place 3-4 raspberries in each shell, pressing down slightly.
  • Divide cream cheese mixture among the shells. Top with remaining pie filling. Garnish with additional raspberries and mint if desired.
Nutrition Facts
1 each: 511 calories, 19g fat (8g saturated fat), 111mg cholesterol, 260mg sodium, 81g carbohydrate (65g sugars, 2g fiber), 6g protein.

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