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These are a super simple dessert you can whip up ahead of time this Spring for any gathering. Even better is they are bite size so they are great for a dessert spread.

No Bake Lemon Cheesecake Bites

(Adapted from Barbara Bakes)


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2 boxes mini fillo shells (30 shells)

1/4 cup heavy cream

4 ounce cream cheese, room temperature

1 1/2 teaspoons lemon juice

2 tablespoons sugar

3/4 cup lemon curd


(Optional: Crisp up the fillo shells in a preheated 350° on a baking sheet for 3 – 5 minutes, until golden browned and crispy. Remove to a wire rack to cool completely before filling.)


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In a small mixing bowl, whip heavy cream until it forms soft peaks. In separate mixing bowl, beat together cream cheese, lemon juice and sugar until smooth. Fold the whipped cream into the cream cheese mixture.


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Fill each shell 2/3 full with the cream cheese mixture. Top each with one to two teaspoons of lemon curd. Chill in the fridge for at least one hour before serving.

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