1-First Step: Mix the crust In a medium bowl, combine the 1 cup graham cracker crumbs and 2 tablespoons granulated sugar. Stir in the 6 tablespoons melted unsalted butter until the mixture looks like damp sand. It should hold together when you press it between your fingers.

2-Second Step: Form the tart shells Line a 24-cup mini muffin pan with plastic wrap so the shells lift out easily later. Press the wrap into each cavity, then add a heaping tablespoon of the crust mixture into each cup. Use your fingers or the back of a small spoon to press the crumbs into the bottom and up the sides. This part gives the mini cheesecake tarts their shape, so pack them in well.

3-Third Step: Freeze the shells Place the pan in the freezer for 15 to 20 minutes. Once firm, lift the shells out using the plastic wrap. Set them aside while you make the filling. Freezing helps the crust stay together, which is especially helpful when serving chilled desserts outdoors or at a gathering.

4-Fourth Step: Make the cheesecake filling In a medium bowl, beat the 1 8-ounce package softened cream cheese with 1/2 cup sugar, 2 teaspoons lemon zest, divided, and 2 tablespoons freshly squeezed lemon juice until smooth and creamy. Using room-temperature cream cheese helps prevent lumps, so do not rush this part. In another bowl, whip the 1/3 cup heavy whipping cream with the 1/4 teaspoon vanilla extract until stiff peaks form. That means the cream should hold its shape when the beaters are lifted. The whipped cream gives the filling a light, airy feel that makes these no bake cheesecake tarts extra dreamy.

5-Fifth Step: Fold and fill Gently fold the whipped cream into the cream cheese mixture. Use a light hand here so the filling stays fluffy. Spoon the filling into the prepared tart shells, dividing it evenly among all 24 cups.

6-Final Step: Chill and garnish Place the filled tarts in the refrigerator and chill for 2 hours. If you have time, chill them for 1 to 2 hours at minimum, since that helps the filling set and keeps the shells from falling apart. Before serving, top with fresh fruit or fruit preserves and a little of the remaining lemon zest if you want a brighter finish. Serve cold for the best texture and flavor.