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Whipped Lemon and Raspberry Cheesecake Bites

Lemon and Raspberry Cheesecake Bites

When I woke up craving cheesecake but didn’t want to put the time and energy into making a traditional cheesecake, I got creative by making these whipped cheesecake bites with a hint of lemon and raspberry. The result was one of the most delicious desserts that my family has ever had. Did I mention that I was able to make them in less than 20 minutes? That’s right ~ they are a perfect dessert to bring to your next Summertime barbecue or potluck…and I guarantee that your guests will be begging you for the recipe.

Whipped lemon and raspberry cheesecake bites
Makes 24 bites

Ingredients:

  • 1 8oz. tub of whipped cream cheese
  • 1 tea. of vanilla
  • Juice from one lemon
  • 1 cup powdered sugar
  • 1/8 tea. lemon rind
  • 1 10oz tub of cool whip
  • 1 pkg. phyllo dough

Directions:
1. Defrost the phyllo dough for 40-45 minutes.
2. Cut the dough into 2″ squares.
3. Bake the phyllo dough at 400 degrees for 15 minutes (cool).
4. In a mixer blend the cream cheese, lemon juice, lemon rind and powdered sugar until fully blended.
5. Carefully fold in the cool whip.
6. Top the phyllo dough squares with mixture, and then top with raspberry.
7. Serve and enjoy!

Use extra mixture to top your kids pancakes the next morning.

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