Mini Lemon Cheesecakes


For a speedy dessert that's part sweet, part tart, and completely party-ready, try our mini lemon cheesecake bites.

Mini Lemon Cheesecakes
Photo: Blaine Moats
Total Time:
15 mins
15 tassies


  • 1 3 ounce package cream cheese, softened

  • 2 tablespoon sugar

  • 2 tablespoon sour cream

  • 1 teaspoon milk, plus more to reach desired consistency

  • ½ teaspoon finely shredded lemon peel

  • 15 miniature phyllo dough shells, baked according to package instructions

  • 1 10 ounce jar lemon curd

  • 15 thin strips of lemon peel (optional)


  1. In a small bowl, combine softened cream cheese, sugar, sour cream, milk, and finely shredded lemon peel. Beat with an electric mixer on medium-low speed until combined.

  2. Add additional milk, 1 teaspoon at a time, until mixture is thick but spoonable.

  3. Spoon about 2 1/4 teaspoons of the cream cheese mixture into each of the baked miniature phyllo dough shells.

  4. Stir the lemon curd to loosen. Spoon about 1/2 teaspoon of the lemon curd over top of cream cheese mixture in each phyllo dough shell.

  5. If desired, garnish with very thin strips lemon peel or finely shredded lemon peel.

Nutrition Facts (per serving)

61 Calories
3g Fat
7g Carbs
1g Protein
Nutrition Facts
Calories 61
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 32mg 1%
Total Carbohydrate 7g 3%
Total Sugars 4g
Protein 1g
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 11mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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