I feel like I say this all the time, but I love lemon desserts. I recently posted my Lemon Cloud Push Pops, and Dave made me a lemon tart for Mother’s Day that was absolutely phenomenal. {And he totally is not a dessert maker! I was very proud.}
We decided sort of last-minute to have some friends over a few weekends ago, and being me, I naturally had to make a dessert. I wanted something light and fruity that I could whip up really quickly.
And these Raspberry Lemon Cheesecake Bites were born.
I think I may have eaten 40 of them.
They really are so ridiculously easy to make, but they look crazy fancy pants.
Your guests will be so impressed, they’ll think you spent forever on them. But you’ll know that they only took a few minutes.
A sweet, fluffy lemony cheesecake filling inside a light, flaky puff pastry shell, topped with a raspberry. Yes.
Plus, they go along with my if-it’s-got-fruit-in-it-it’s-healthy theory, so yay for that! {Let’s not dwell on the fact that they contain cream cheese, sweetened condensed milk and whipped cream, mmkay?}
Seriously, though. These were a huge hit with adults and kids alike. I made 48 of them for a total of 11 people, and they were completely gone within about an hour.
They’re such a great party food, because they’re bite sized and no utensils needed!
And they’re nice and summery, with the lemon flavor and raspberries.
Ok, I’m done raving about them, let’s just get to the recipe so you can make them yourselves and see what I’m talking about.
Raspberry Lemon Cheesecake Bites
Ingredients
- 2 packages puff pastry cups {I used Pepperidge Farm}
- 8 oz. cream cheese softened
- 14 oz. sweetened condensed milk
- 1 tsp. lemon zest
- 1/2 cup fresh lemon juice {about 3 lemons}
- 2 cups frozen whipped topping thawed
- 48 raspberries
Instructions
- 1. Bake puff pastry cups according to package directions. Press down center of each cup according to package directions and place in refrigerator or freezer for 10-15 minutes to cool.
- 2. Meanwhile, beat cream cheese, sweetened condensed milk, lemon zest and lemon juice together until well blended. Fold in whipped topping. Place in refrigerator until ready to use.
- 3. Once puff pastry cups are fully cooled, spoon filling into piping bag or large zip-top bag. Snip off pastry bag tip or one corner of zip-top bag and pipe filling into cups. Top each cup with a raspberry.
Notes
If you'd prefer, you can use fresh whipped cream rather than the whipped topping, and/or blueberries instead of the raspberries.
Yum!