Lemon Raspberry Cheesecake Bites

cheesecake bites

I’ve had a few cravings since I’ve been pregnant that I’ve been depriving myself of. One of the main cravings is lemon cheesecake. There’s not one cake I adore more than a cheesecake, and when you add tart citrus, it’s just perfection. And I know if I had given into my cheesecake cravings earlier in this pregnancy, I would be at least 10 lbs heavier, because I have absolutely no self-control.

So to make sure I don’t eat a huge cheesecake, no make that several huge cheesecakes, I decided to make some little cheesecake bites that were quick and easy. Because when you get to that 9th month of pregnancy, standing on your feet in the kitchen is the last thing you want to be doing.

raspberry bites

For these little cheesecake bites I used one of my favorite products, Athens Mini Fillo Shells. These little shells are so versatile and perfect for savory and sweet bites. And what I really love is that they make little sweet treats like these so easy to make.

So after baking a container of Fillo shells, and letting them cool, I made a simple filling. For this recipe, I used a no-bake cheesecake recipe. It takes just a few minutes to put together and tastes so good you’ll want to eat it with a spoon.

lemon raspberry cheesecake bites

To start, I used whipped cream cheese and Cool Whip. Then I add a little powdered sugar for sweetness and some lemon juice and zest for a light citrus flavor that’s not too overpowering.

For garnish, I used raspberries, because what’s more delicious than fresh raspberries and lemon together? But you can use whatever type of fruit ir berry you have on hand, or even just a garnish of lemon peel.

overhead view of cheesecake bites

These are perfect to make-ahead and have in the fridge for a quick sweet bite. They’re also pretty enough for get-togethers and entertaining. You’re guests will think you spent all day making these little pretty treats!

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berry bites grey background

recipe photo

Yield: 30 Bites

Lemon Raspberry Cheesecake Bites

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3.00 stars (6 reviews)
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  • 8 oz whipped cream cheese, at room temperature
  • 8 oz whipped cream, either fresh or thawed Cool Whip
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 Tablespoon lemon zest
  • 2 packages Athens mini Fillo shells
  • 30 fresh raspberries 



Bake Athens mini Fillo shells according to package directions and let cool completely.

Combine cream cheese, whipped cream, powdered sugar, lemon juice, vanilla and lemon zest in a medium bowl. Beat with an electric blender until throughly combined.

Place whipped cream cheese mixture into a pastry bag and pipe into baked Athens mini Fillo shells. Top with a fresh raspberry. Refrigerate until ready to serve.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This post sponsored by Athens Foods. Al opinions 100% mine.

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