Lemon Blueberry Cheesecake Bites are made with store-bought phyllo shells and an easy, creamy cheesecake filling. Served with blueberry pie filling on top for a tangy-sweet addition, these make a show stopping party dessert!

If a lemon and blueberry combination is your ‘thing’, you’ll also love my Lemon Blueberry Cheesecake Dip. When served alongside graham crackers, it’s just like a lemon blueberry cheesecake without all the hassle!

Why you’ll love this recipe:

I love easy no bake cheesecake recipes, especially ones that look (and taste) like I spent way more time and effort making them than I actually did. There’s definitely no shame in making quick and simple desserts to save time with our busy schedules!

These little cheesecake bites pack an incredibly fresh flavor that is sure to impress. With their juicy blueberry topping and zesty lemon flavor, they’ve quickly become a favorite berry twist on traditional cheesecake!

Ingredients you’ll need:

Store-bought frozen phyllo shells
Softened cream cheese
Powdered sugar
Heavy whipping cream
Lemon juice
Lemon zest
Vanilla extract
Store-bought blueberry pie filling

I love mini handheld cheesecakes every bit as much as the full-sized versions. These Lemon Blueberry Cheesecake Bites marry the classic dessert of creamy cheesecake with the convenience of individual servings with minimal mess while eating!

These are everything you love about blueberry pie filled with creamy cheesecake! Phyllo cups with a crisp outer edge and flakey layers, filled with creamy, lemony cheesecake and topped with sweet blueberry pie filling. They’re crisp, creamy, and the best twist on a classic cheesecake.

We’re using three of my favorite shortcuts for this recipe: store-bought phyllo cups, easy no bake cheesecake filling, and blueberry pie filling straight from the can! This is likely the easiest cheesecake-based recipe you’ll ever make! No need to mess with a water bath or springform pan, everything is assembled right in the bowl.

How to make the best Lemon Blueberry Cheesecake Bites:

Preheat your oven to 375 degrees. Place the store-bought phyllo shells onto a baking sheet and bake for 5 minutes or until lightly golden brown, then set aside to cool.
In a medium mixing bowl, combine softened cream cheese and powdered sugar. Mix until smooth and creamy.
Add in the heavy whipping cream, lemon juice, 1 tsp lemon zest, and vanilla extract then mix again to combine.
Transfer the lemon cheesecake filling into a piping bag or Ziploc bag, cut off one end, then pipe about 2 tsp of filling into each phyllo shell.
Spoon 1 tsp of blueberry pie filling on top of each one, then sprinkle with remaining lemon zest and enjoy!

These mini Lemon Blueberry Cheesecake Bites are simple yet elegant, a perfect make-ahead dessert for your next dinner party, potluck, or just for a special treat! Made with a phyllo shell crust and a deliciously creamy filling with fresh lemon juice, blueberry pie filling, and extra lemon zest on top, these are sure to be the hit of the party!

Quick and easy to make, they’re the ideal addition to any event, from holiday gatherings to summer picnics. There’s no need to worry about slicing or serving a whole cheesecake when you can offer these individual portions—you can even serve them with different toppings or garnishes to suit everyone’s preference!

These little cheesecake bites are versatile and customizable. You can easily swap out the blueberry pie filling for other fruit fillings, such as strawberry, raspberry or blackberry, or leave them plain for a classic cheesecake flavor. You can also add different toppings, such as whipped cream or chocolate shavings, to really make them your own!

My top tips:

PHYLLO SHELLS: Athens frozen phyllo shells are the best for this recipe! They don’t require any thawing, are perfectly bite-sized, and very light and flakey all at the same time!
COOLING: It’s important to let the baked phyllo shells cool completely before filling them with cheesecake filling. If you fill warm phyllo shells, they will likely absorb the filling and become soggy.
ELECTRIC MIXER: An electric mixer is helpful to make the no bake lemon cheesecake filling super light and fluffy. You can still make the filling without one, just make sure the cold ingredients have come to room temperature and get ready for a good arm workout!
SOFTENED CREAM CHEESE: Softened cream cheese is key in this no bake cheesecake filling. It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily, which ensures your filling will be super smooth rather than lumpy.
LEMON ZEST: Try to remember to zest your lemon before squeezing all the juice out of it. This makes zesting much easier since the lemon is still firm and in one piece. Remember to reserve a little lemon zest for garnishing these later too!
PIPING: Transferring the cheesecake filling into a piping bag or Ziploc bag helps control how much filling you’re piping into to the phyllo shells and in turn keeps them nice and neat.
PIE FILLING: Although I love the convenience of store-bought filling, if you want to top these bites with your favorite homemade blueberry pie filling, don’t let me stop you! Just make sure it’s fully cooled before assembling.
STORING: Transfer any leftovers to an airtight container and store in the fridge for up to 4 days. Best enjoyed within 2 days to ensure the phyllo cups maintain their crisp texture.

Looking for more bite sized treats? Try these out!

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