Lemon Cheesecake Bites

Mini lemon cheesecakes, garnished with lemon slices and lemon zest, arranged on a white plate.

These No Bake Lemon Cheesecake Bites are light, creamy, and bursting with fresh lemon flavor in every bite. Piped into crispy phyllo shells and ready in just 20 minutes, they are the perfect make-ahead dessert for any occasion!

Course Dessert

Cuisine American

Keyword Lemon Cheesecake Bites

Prep Time 20

Total Time 20

Servings

Calories 72kcal

Author Lisa O'Driscoll

Equipment

Stand mixer or hand mixer

Ingredients

30 mini phyllo shells
3/4 cup heavy whipping cream
8 oz cream cheese softened
1/2 cup granulated sugar
1 1/2 teaspoons lemon extract
1/2 teaspoon vanilla extract
quartered lemon slices & lemon zest for garnish

Instructions

Start by beating the whipping cream until stiff peaks form, then set aside.
3/4 cup heavy whipping cream
Beat the cream cheese, sugar and extracts until well blended.
8 oz cream cheese, 1/2 cup granulated sugar, 1 1/2 teaspoons lemon extract, 1/2 teaspoon vanilla extract
Fold in whipped cream.
Add the mixture to a decorating bag to fill 30 mini phyllo shells.
30 mini phyllo shells
Top with quartered lemon slices and lemon zest.
quartered lemon slices & lemon zest
Refrigerate until ready to serve.

Notes

Store properly: Store these cheesecake bites in the refrigerator in an airtight container. They will stay fresh for up to 3 to 4 days. You can also freeze them in a freezer safe airtight container. You will want to that them at room temperature for 5 to 10 minutes before serving. For the best quality, serve them within 1 month. Note: If refrigerated or frozen in the shells, the shells will soften (but still be delicious).
Keep your cream cold: Cold heavy whipping cream is essential for getting stiff peaks.
Soften the cream cheese: If the cream cheese is too cold, the filling will be lumpy no matter how long you mix it.
Use an electric mixer for both steps: A handheld mixer makes quick work of both the whipped cream and the cream cheese mixture.
Pick your piping it: A large round tip gives a clean, casual look. A star tip adds a little texture and makes them look extra fancy for parties.
Do not fill the shells too far in advance: The phyllo shells will soften slightly over time as the filling sits in them. For the crispiest texture, fill them within a few hours of serving.
Make the filling ahead: You can make the cheesecake filling up to a day in advance and keep it in the piping bag in the fridge.

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