Ok! Here you have it! The best little lemon cheesecake desserts in the land, hands down. And once you pop one of these No Bake Lemon Cheesecake Bites into your mouth, there’s no turning back.

Refreshing lemon cheesecake filling in a crunchy shell and a sweet raspberry on top – divine!

No Bake Lemon Cheesecake Bites Recipe

A No Bake Lemon Cheesecake Bite topped with a fresh raspberry.

Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂

Are you ready to make the easiest summer mini dessert ever?? These creamy flavor bombs will melt in your mouth, right after you get a little crunch blast from the crispy phyllo shell. Yep, bet ya can’t eat just one!

Desserts are high on my priority list, just as they are for my fam. We adore anything sweet! Another favorite no-bake dessert is Berry Good No-Bake Cake, and I’m darn sure you’ll also enjoy Crumbled Butter Brickle Ice Cream Dessert and Mom’s Sunny Lemon Pound Cake too.

Save this Recipe

Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!

What to love about this easy no bake cheesecake recipe

These sweet treats are ready in a flash.
They look pretty darn impressive!
Only 5 ingredients and so refreshing.

Here are the ingredients you need to make no bake cheesecake bites –

Cream cheese
Whipped topping, such as Cool Whip
Lemon curd (from a jar or homemade)
Lemon (for zest)
Mini phyllo (fillo) tartlett shells, such as Athens (15 per box)

How to make No Bake Lemon Cheesecake Bites

In a mixing bowl, gently combine the cream cheese with the whipped topping until smooth; fold in the lemon curd and lemon zest. Chill for 2-3 hours.
When ready to serve, place the tartlet shells onto a serving platter. Using a small cookie dough scoop, place 1-2 Tbs. of the prepared filling into each shell; top with a fresh raspberry. Repeat with the remaining shells, filling, and raspberries. Serve at once!
Cheesecake bites are best served within 1-2 hours of assembly.

Refreshing Lemon Cheesecake Bites topped with fresh raspberries and chilled.

Answers to Common Questions Asked About This Recipe

Which tools are helpful for making this recipe?

Deep mixing bowl – I prefer mixing bowls that have a silicone handle grip and also a silicone bottom. The silicone makes it easier to hold onto the bowl and also keeps it in place better on the counter as you’re working. I also like how this set nests together for storage.

Cookie dough scoop – here’s the little scoop that I use for filling my phyllo shells, making it so easy to do! I like having scoops in all sizes for kitchen tasks – super handy.

Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!

Can I cut this recipe in half since it makes so many cheesecake bites?

Absolutely! Also, keep in mind that you can make a full batch of the filling and then just make the the cheesecake bites as you need them.

Can I make cheesecake bites ahead of time?

The phyllo shells will soften from the filling as they sit, so it’s best to make the cheesecake bites just as you’re ready to eat or serve them.

How can I make this a low-fat dessert?

Just substitute one-third-less fat cream cheese and low fat whipped topping.

Lemon Cheesecake Bites on a white platter.

More Favorite Sweet Treats to Enjoy –

Printable No Bake Lemon Cheesecake Bites Recipe

Raspberry Cheesecake Bites on a white platter.

No Bake Lemon Cheesecake Bites

These are the best little lemon cheesecake desserts in the land, hands down. And once you pop one of these No Bake Lemon Cheesecake Bites into your mouth, there's no turning back. Refreshing lemon cheesecake filling in a crunchy shell and a sweet raspberry on top – divine!

Print Pin Rate

Prep Time: 20

Cook Time: 0

Total Time: 20

Servings: 45 bites

Calories: 64kcal

Ingredients

8 oz. cream cheese very softened
8 oz. extra-creamy whipped topping
10 oz. lemon curd from a jar
1 lemon zest of
3 boxes Athens mini phyllo shells, 15 count each
6 oz. container fresh raspberries

Instructions

In a mixing bowl, gently combine the cream cheese with the whipped topping until smooth; fold in the lemon curd and lemon zest. Chill for 2-3 hours.
When ready to serve, place the tartlet shells onto a serving platter. Using a small cookie dough scoop, place 1-2 Tbs. of the prepared filling into each shell; top with a fresh raspberry.
Repeat with the remaining shells, filling, and raspberries. Serve at once!
**Cheesecake bites are best served within 1-2 hours of assembly.

Notes

**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.

Nutrition

We love hearing from our readers and followers, so leave us a comment if you’d like. If you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: ChefAlli@ChefAlli.com.

Let’s Get You Cookin’,
Chef Alli

Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer here.