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Raspberry-Lemon Cheese Tarts

 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.
4 ServingsPrep/Total Time: 20 min.


  • 1 cup prepared lemon pie filling, divided
  • 1 package (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.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 511 calories, 19 g fat (8 g saturated fat), 111 mg cholesterol, 260 mg sodium, 81 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.