“Light and lemony cheesecake filling in puff pastries that is SO easy to make, but is fancy enough for company!”
READY IN:
30mins
SERVES:
6-12
YIELD:
12 Mini pastries
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake pastry cups according to directions. I used Pepperidge Farms cups, but you could use Phyllo mini cups as well.
  2. Mix together cream cheese and powdered sugar until smooth.
  3. Add lemon juice. I used meyer lemons.
  4. Add lemon zest. I used about 1/4 tsp or so (basically what I could get off with my pitiful zester from one small meyer lemon).
  5. Using a spatula, fold in the whipped topping.
  6. For best flavor, refrigerate at least an hour, but better overnight.
  7. When the pastry cups are done, allow to cool.
  8. I split the pastry cups in half because they are pretty big and I wanted them as appetizer sized desserts, not full desserts, so if you're is 6 pastry cups and you use them as the full size cup, double the nutrition information.
  9. Using a pastry bag (or in a pinch, ziploc bag) pipe the filling into the cups before serving.

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