Lemon Blueberry Cheesecake Bites
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!
Servings: 45 bites
Ingredients
- 3 (15 ct) boxes frozen phyllo cups
- 1 (8 oz) block softened cream cheese
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 tbsp lemon juice from roughly 1 lemon
- 2 tsp lemon zest from roughly 1 lemon (divided)
- 1 tsp vanilla extract
- 1/4 cup blueberry pie filling
Instructions
- 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!