Lemon Cheesecake Cookie Bites
Every Easter I make a lemon cheesecake and it is awesome, but this year I decided to switch it up a bit. I have been making these little cheesecake bites. It is a no bake cheesecake filling piped into sugar cookie shells, and they are amazing! I have done a few flavors, Vanilla, Chocolate and Strawberry and now it is time for lemon!
These little bites are addicting and my family always goes nuts for them so I know they will be loving it Easter when I stroll in with a big platter of these babies!
The recipe could not be easier. I start with a bought sugar cookie dough and smush them into a mini muffin tin.
While they cool I make the filling.
I prepare some lemon pudding (with a little less milk than it calls for) and just mix that together with some room temperature cream cheese.
Pipe that filling into the cups and voila, an amazingly delicious dessert everyone will love.
The slightly chewy sugar cookie cups go so well with the luscious lemon filling, match made in heaven!
Lemon Cheesecake Cookie Bites
Ingredients
- Refrigerated sugar cookie dough
- 8 oz block softened cream cheese
- Package instant lemon pudding, 5.1 oz
- 1 1/2 cups milk
Instructions
- Preheat oven to 350
- Lightly grease a mini muffin tin (24 count)
- Place one dough ball in each muffin cup.
- Spread the dough up the sides to form a cup.
- Bake until lightly browned 10-12 minutes.
- Remove from oven and while still how use a spoon or little shot glass to press down the middle of the cookie cups, reforming the cup shape if needed.
- Let cool.
- In a mixer whip the cream cheese.
- In a separate bowl mix the pudding mix and 1 1/2 cups of milk.
- Whip together the cream cheese mixture and the pudding mixture.
- Spoon the cheesecake filling into a ziploc bag. Cut off tip.
- Fill cups with filling and serve!!
Check out my video on how to make these yummy little bites!
So this Easter wow you guests with these scrumptious Lemon Cheesecake Cookie Bites!
Don’t forget to head over to Dana’s for her Rainbow Jello Cloud Cake yum!
Want more Spring Desserts? Check out my other Springy Recipes!
Follow me on Pinterest for more yummy inspiration!
Visit Life With The Crust Cut Off’s profile on Pinterest.
First of all…love the site name! Secondly, these caught my eye on #sharefest. I had to click through. They look delicious. Beautiful photos!
I love cheesecake and these look so easy to make. Yum! Great photos!
Stopping by from SITS sharefest. :)
Hi there! Visiting from Craftastic Monday. These are so cute and look so yummy. All of your photos are always so nice!
So many yummy recipes on here. These lemon cheesecake cookie bites look so tasty! Oh and the plant pot cupcakes are so cute! Then there’s the macaroons…
All your pictures are so wonderful too.
Over from The Frugal crafty home linky. Following on Pinterest now.
oops I meant Flower pot not plant plot. Flower sounds so much nicer ;)
Those look delish! Unfortunately I’m allergic lemon so I think I’ll try this out with some raspberry pudding and topping it with a fresh raspberry.
The raspberry sounds delicious!!!
Well, these wouldn’t last even 5 minutes in my house. They look amazing!
I love anything lemon…can’t wait to try these cute little bites!
Oh my, these look excellent!! Thank you so much for sharing with us at Brag About It this week!
~Laurie
I love cheesecake, and these are just the cutest thing. Perfect size for portion control, if you can stop at just 2! :) I found you on Pinworthy Projects and would like to invite you to share this with us at our Friday Frenzy party too. – Angels Homestead
I just love cheesecake so much! I need to make these bite sized ones! Thanks for sharing on Weekend Bites
What a fabulous treat for spring! Thanks for linking up with What’s Cookin’ Wednesday!
Do the lemon cheesecake cookies need to be refrigerated? I need to transport them for several hours to where I am going and will not be able to refrigerate the cookies even when I get there.
They do need to be refrigerated due to the milk in the pudding and cream cheese. After refrigeration they are good for about 4 hours before needing to go back in the fridge :)
I made these Thursday for coworkers, was a big hit, was easy and delicious
Yay!!! So glad everyone liked them!!!
Do you know if they freeze well?
I have not tried but I don’t see why they wouldn’t be okay :)