The sun is out and shining in California and lately I have been on a real kick with all things lemon — especially lemon in our desserts.
I wanted to post these super easy little lemon cheesecake bites for you because they are so fresh and tangy- not to mention so pretty for Spring.
These are fun little bite size treats so perfect for parties or to pack up for picnics.
Just mix a few ingredients up and pop them in a bag and then you can quickly pipe the filling right into the little filo cups.
- Filo Cups
- 1 (21oz) Can of Lemon Crème
- 1 Cup Heavy Whipping Cream
- ½ Cup Sugar
- 1 (8oz) Package of Cream Cheese, softened
- 1 tbsp Vanilla Extract
- 1 tbsp Lemon Juice
- Powdered Sugar for Dusting
- In a large mixing bowl on high, beat heavy cream until soft peaks form.
- Add in cream cheese, vanilla extract and sugar and beat until smooth.
- Add in lemon juice and mix until well combined.
- Using a piping bag fill each Filo cup ¾ full.
- Fill the remaining cup with lemon crème.
- Refrigerate for 30 minutes until set and dust with powdered sugar before serving.
- Enjoy!
.
I do suggest trying to find Lemon Creme as opposed to Lemon Curd. There is a slightly different texture and flavor to the creme that makes it taste amazing. You might be able to find this in the baking section of your store if not you can substitute Lemon Curd.
So if you decide to try this recipe please come back and let me know what you think!
And if are thinking Lemon these days too- you might like these other recipes:
A perfect glass of freshly squeezed lemonade!
Homemade Limoncello- (this has alcohol and is served icy cold. So delicious!)
Great recipe! I bet the hard part is not eating the filling by the spoonful. 😉 I make a lemon butter that would probably work wonderfully for this.
Sounds delicious! Can’t wait to try it:)
Beau– what is lemon butter? That sounds good! How is it different from Lemon Creme or Lemon Curd?
This sounds so yummy! I love lemon. But I am wondering how much sugar? It’s just says 1/2? Also, are the filo cups something you find in the freezer section? Thanks!
Is the lemon crème the same as lemon pie filling?
Linda, no it isn’t. Lemon Pie filling has cornstarch and water and Lemon Creme is more like butter, sugar, eggs :). You could use the pie filling but personally I never find that canned filling very appealing. I have seen lemon creme in a can in the baking section or you can get it in jars at nicer grocery stores or here is a recipe to make it
http://www.epicurious.com/recipes/food/views/Lemon-Cream-242726
I plan to make it this year :). I have lemon cookies in the fridge right now that I still need to post 😀
Charlene: You know what? I thought it was different from lemon curd, but after looking through some recipes, they’re the same! Here’s the recipe I use — it’s really easy and makes a great gift: http://tastykitchen.com/recipes/desserts/lemon-butter/
Well Lemon Butter sounds much nicer then Lemon Curd. That has always sounded yucky to me.
Tara thank you so much for noticing that! I really got in trouble from someone the other other day for a typo on a recipe. I really need an editor sometimes 😉