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!
Servings: 45 bites
Chef Alli
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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
Calories: 64kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 46mgPotassium: 17mgFiber: 1gSugar: 5gVitamin A: 73IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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