No Bake Lemon Cheesecake Bites Recipe

Published by Melissa on February 3, 2014 | Updated February 27, 2024 | 53 Comments

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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 homemadelemon curd. If you’re not a lemon lover, feel free to substitute your favorite cheesecake topping.

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5 from 1 vote

No Bake Lemon Cheesecake Bites

Prep Time15 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dessert

Keyword: baking, Lemon

Servings: 30 bites

Author: Barbara Schieving

Ingredients

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

Instructions

(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.

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Thin Mint Mini Pies, Foodie Crush

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About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

donna mills
July 20, 2022 at 9:46 am

what and how is lemon curd made
Reply
- Melissa Griffiths
  July 21, 2022 at 11:51 am
  
  Directions are right in the recipe and it’s delicious! It’s a bit like a lemon custard!
  Reply
Gail Rogasch
April 07, 2022 at 2:44 am

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.
Reply
- Barbara Schieving
  April 07, 2022 at 6:08 am
  
  Hi Gail – it looks like this company sells something similar in Australia https://antonioufillo.com.au/products/fillo-pastry Enjoy!
  Reply
Navya Shetty
March 23, 2022 at 10:33 pm

Hi Barbara,
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?
Reply
- Barbara Schieving
  March 24, 2022 at 4:09 am
  
  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.
  Reply
Liz SMith
May 16, 2017 at 4:02 pm

What do you mean by “fold” , are you not supposed to mix the two mixtures together?
Reply
- Barbara Schieving
  May 16, 2017 at 4:23 pm
  
  Hi Liz – they are gently mixed together. Here’s a video that helps explain folding. https://www.youtube.com/watch?v=vP4vbktd-PM
  Reply
Janet
June 23, 2016 at 2:57 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!!!
Reply
- Barbara Schieving
  June 23, 2016 at 3:00 pm
  
  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 🙂
  Reply
Beatrice C Scott
February 04, 2016 at 6:36 pm

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?
Reply
- Barbara Schieving
  February 04, 2016 at 6:45 pm
  
  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.
  Reply
Pam
December 10, 2015 at 9:12 pm

Can these go in the freezer if you make a few batches? If not, how long can they go in the fridge?
Reply
- Barbara Schieving
  December 10, 2015 at 10:05 pm
  
  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.
  Reply
elle
November 27, 2015 at 10:25 pm

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!
Reply
debbie
December 08, 2014 at 2:35 pm

Great things to make ..
Reply
MJ
November 04, 2014 at 10:17 pm

They look superb! One question though, I can’t find fillo shells in my country, what can I use as a substitute? Thanks!
Reply
- Barbara Schieving
  November 05, 2014 at 7:33 am
  
  Thanks MJ – you could just shape cups yourself with layers of filo dough/phyllo sheets.
  Reply
Vic
September 28, 2014 at 4:44 am

These look delicious! Except they’re not “no bake” since you have to use an oven for the fillo shells…
Reply
- Barbara Schieving
  September 28, 2014 at 7:44 am
  
  Thanks Vic! You don’t have to crisp up the fillo shells if you’d rather not turn on the oven.
  Reply
Sandy hunt
May 16, 2014 at 7:44 pm

Looking forward to trying lemon cheesecake bites
Reply
Sadiesa
April 17, 2014 at 7:10 am

How far in advance do you suppose you can make these? One day? I so want to try them for Easter!
Reply
- Barbara Schieving
  April 17, 2014 at 7:23 am
  
  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.
  Reply
solange
February 18, 2014 at 8:57 am

I love those little pies but I do not know how to make lemon curd it’s a cream of lemon ?
Thanks
Reply
- Barbara Schieving
  February 18, 2014 at 9:56 am
  
  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
  Reply
Angie@Angie's Recipes
February 12, 2014 at 5:03 am

These lemon cheesecake bites look divine!
Reply
Maria
February 09, 2014 at 8:35 am

Love these lemon bites!
Reply
- Sandy
  May 09, 2020 at 11:45 am
  
  Would it be a good idea to crisp the shells in the oven if I’m making these a day before I serve them?
  Reply
  - Barbara Schieving
    May 09, 2020 at 1:43 pm
    
    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?
    Reply
Cathy at Wives with Knives
February 07, 2014 at 7:46 am

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.
Reply
Kim Beaulieu
February 07, 2014 at 12:13 am

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.
Reply

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