Raspberry Lemon Cheesecake Bites
A sweet, fluffy lemony cheesecake filling inside flaky puff pastry shells, topped with a raspberry.
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
Note:
If you'd prefer, you can use fresh whipped cream rather than the whipped topping, and/or blueberries instead of the raspberries.
If you'd prefer, you can use fresh whipped cream rather than the whipped topping, and/or blueberries instead of the raspberries.