Lemon Cheesecake Bites Recipe
Bright, creamy lemon cheesecake bites on a buttery graham crust. Easy no-bake filling that sets silky and tart.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs
- 2 tbsp granulated sugar for the crust
- 6 tbsp unsalted butter, melted
- 12 oz softened cream cheese
- 14 oz sweetened condensed milk
- 0.33 cup fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla extract
- 0.13 tsp fine salt
Instructions
Preparation Steps
- Line a 24-cup mini muffin pan with paper liners.
- Stir graham crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press about 1 tablespoon crumb mixture into each liner to form a firm base. Chill while you make the filling.
- Beat cream cheese until smooth and fluffy, scraping the bowl as needed.
- Slowly mix in condensed milk until silky with no lumps.
- Blend in lemon juice, lemon zest, vanilla, and salt until slightly thickened.
- Spoon or pipe filling over crusts, almost to the top. Chill until set, at least 2 hours, then serve.
Notes
Variation: Swap gingersnap crumbs for the crust for a spiced twist, or swirl 2–3 tablespoons lemon curd on top before chilling. Storage: Keep covered and refrigerated up to 4 days, or freeze up to 1 month and thaw in the fridge.
This recipe is an original creation inspired by classic Lemon Cheesecake Bites Recipe flavors. All ingredient ratios and instructions are independently developed.