An easy-to-make, easy-to-eat, bite-size version of a luscious, lemon cheesecake. Mini crispy fillo cups are filled with a smooth, creamy no-bake cheesecake then top with a sweet, tart lemon curd and a sprinkle of powdered sugar.
February is national pie month and I thought it would be fun to post several pie recipes this month. I’ve been a little obsessed with the mini fillo cup lately, so first up are these luscious no bake lemon cheesecake bites. I love bite sized desserts and these are super simple to make. If you have a fear of making pie crust, these bites are for you.
I used a pastry bag to make filling the shells with the cheesecake filling easier, but you could just spoon it in as well. Save the little plastic container that the shells are packaged in, so you can use it to transport them to and from the fridge to the counter, or wherever you might be taking them.
You can use jarred lemon curd found in the jam aisle, lemon pie filling or do as I did and make homemade lemon curd. If you’re not a lemon lover, feel free to substitute your favorite cheesecake topping.
No Bake Lemon Cheesecake Bites
- 2 boxes mini fillo shells 30 shells
- ¼ cup heavy cream
- 4 ounce cream cheese room temperature
- 1 ½ teaspoons lemon juice
- 2 tablespoons sugar
- ¾ cup lemon curd
- (Optional: Crisp up the fillo shells in a preheated 350° on a baking sheet for 3 - 5 minutes, until golden browned and crispy. Remove to a wire rack to cool completely before filling.)
- In a small mixing bowl, whip heavy cream until it forms soft peaks. In separate mixing bowl, beat together cream cheese, lemon juice and sugar until smooth. Fold the whipped cream into the cream cheese mixture.
- Fill each shell ⅔ full with the cream cheese mixture. Top each with one to two teaspoons of lemon curd. Chill in the fridge for at least one hour before serving.
More recipes you might like:
Blueberry Apple Mini Pies, Barbara Bakes
Whipped Key Lime Curd Tarts, Barbara Bakes
Mini Apple Pies with Streusel Topping, Center Cut Cook
Mini Butterscotch Cream Pies, Lauren’s Latest
Thin Mint Mini Pies, Foodie Crush
what and how is lemon curd made
Directions are right in the recipe and it’s delicious! It’s a bit like a lemon custard!
I am in OZ and have never seen these little filo shells. Are they available in OZ? Maybe they are available in Costco here, will have to join and check.
Hi Gail – it looks like this company sells something similar in Australia https://antonioufillo.com.au/products/fillo-pastry Enjoy!
Should this be chilled in freezer section or refrigerator section.How long should it be chilled before serving? Can i make it at night and serve in morning?
Hi Navya – it should be in the refrigerator section and should be chilled about an hour before serving. I haven’t tried making them the night before and serving them in the morning. My concern would be that the shells would get too soft. You could make the filling the night before and fill them in the morning.
What do you mean by “fold” , are you not supposed to mix the two mixtures together?
Hi Liz – they are gently mixed together. Here’s a video that helps explain folding. https://www.youtube.com/watch?v=vP4vbktd-PM
I saw this recipe, and thought they would be great for a baby shower I am hosting for my daughter. She is having a girl, so I wondered if you had any ideas that I could sub. the lemon for something pink? The no bake really interests me, since it will be in mid July. Thank you!!!
Hi Janet – how about making a fun pink raspberry curd instead of the lemon http://www.thekitchn.com/recipe-raspberry-lemon-curd-recipes-from-the-kitchn-217921 or http://cheeseandchoco.blogspot.com/2014/01/raspberry-curd.html. Congratulations to your daughter 🙂
Beatrice C Scott
The Lemon Cheesecake Bites look absolutely delicious. I am certainly going to have a go. As I am unfamiliar with Filo pastry, would either Puff or Shortcut Pastry do?
Hi Beatrice – Filo dough is very thin layers of dough that doesn’t puff up very much when it bakes. http://www.thekitchn.com/whats-the-difference-between-phyllo-and-puff-pastry-word-of-mouth-219133 You could make little cups with puff pastry of shortbread dough, but they won’t hold the shape as well and you’ll need to create a well for filling.
Can these go in the freezer if you make a few batches? If not, how long can they go in the fridge?
Hi Pam – these come together so quickly that I wouldn’t make them more than a several hours ahead of time. You could make all of the elements ahead of time and just fill the shells before serving them. The shells will start to soften if you make them too far ahead of time.
These are fantastic! I whipped them up the night before for my 3 yr olds birthday party, they are the perfect little treat for tiny ones as well as adults. I couldn’t find crispy filo shells at the supermarkets in my (small) town, so i used individual shortcrust pastry cases and they were delicious! I also ommited sugar for some vanilla essence in the cream cheese, i found that the curd was sweet enough for us so it worked well! thanks for a great recipe!
Great things to make ..
They look superb! One question though, I can’t find fillo shells in my country, what can I use as a substitute? Thanks!
Thanks MJ – you could just shape cups yourself with layers of filo dough/phyllo sheets.
These look delicious! Except they’re not “no bake” since you have to use an oven for the fillo shells…
Thanks Vic! You don’t have to crisp up the fillo shells if you’d rather not turn on the oven.
Looking forward to trying lemon cheesecake bites
How far in advance do you suppose you can make these? One day? I so want to try them for Easter!
They would be perfect for Easter. We had some left over that I saved in the fridge and ate the next day. The shell was a little softer, but still delicious. They come together so quickly, I would just make them the night before.
I love those little pies but I do not know how to make lemon curd it’s a cream of lemon ?
Thanks! Here’s a link to the lemon curd recipe I used for this recipe. You can also buy it at the grocery store ready made. http://www.marthastewart.com/348239/lemon-curd
These lemon cheesecake bites look divine!
Love these lemon bites!
Would it be a good idea to crisp the shells in the oven if I’m making these a day before I serve them?
Hi Sandy – they’re best if you make them the day you serve them. Can you mix the cheesecake filling the day before and then fill them the morning before serving?
Cathy at Wives with Knives
I have seen the little fillo shells at the grocery store and am happy to know that you like them.. These little pies look so good and go together quickly….love that in a good dessert. There is something so special about little individual treats.
I love no bake desserts. That just make me happy. And lemon is my favourite. I can’t get enough of it. These are sheer perfection.