3 Ingredient Lemon Yogurt Cheesecake Bites
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These individual lemon yogurt cheesecakes are creamy and sweet. They only need 3 ingredients and the yogurt cheesecake filling doesn’t require any baking. You can also easily customize these.
These yogurt cheesecake bites are great for spring, brunch and other events. I like making the pastries flower-shaped, but that is completely optional. You can also customize the level of sweetness and use different yogurt flavors.
Ingredients
- Lemon Icelandic Skyr yogurt
- Sweetened condensed milk
- Puff pastry dough
Lemon Icelandic Skyr yogurt: I used lemon Icelandic skyr yogurt. You can also use Greek yogurt, but I prefer skyr yogurt because it is thicker and more similar to cream cheese. Skyr is a dairy product that is often sold as yogurt though it is technically classified as a cheese. It is thicker than Greek yogurt and has a milder flavor.
Sweetened condensed milk: Sweetened condensed milk is used to sweeten and thicken the filling. The condensed milk needs to be refrigerated first before using. It will need a few hours in the fridge to thicken up. You can also put it in the fridge the night before.
Puff pastry dough: Puff pastry dough is used for the base of these bites. You can also use pie crust instead of puff pastry dough. I cut my pastry dough with a flower shaped cutter but you can also make the bites round or square.
How to Make Lemon Yogurt Cheesecake Bites
- Gently roll out one defrosted puff pastry sheet to a 10 inch square. Cut the puff pastry with your cookie cutter. I used a 3.75 inch wide flower shaped cutter. I was able to cut 4 flowers and then I re-rolled the scraps to cut out two more for a total of 6 individual pastry flowers. Repeat this process with the second pastry sheet.
- Place the puff pastry flowers into a nonstick muffin pan. Use a fork to generously poke holes across the bottom of the dough.
- Bake the dough for about 15 minutes or until golden brown and puffed. While the dough is still warm, use the back of a spoon to press down on the puffed up center to make a well in each pastry for the filling.
- Allow the pastries to fully cool. Then mix together the yogurt and condensed milk. Spoon the filling into the center of each pastry. The filling will thicken more if you allow it to set. The pastries are best enjoyed soon after they are filled, while the puff pastry is still crispy.
Expert Tips
- If you are using puff pastry, these are best enjoyed the same day they are made, while the puff pastry is still crispy. If you need to make these ahead of time for an event, I recommend using pie crust instead. You will likely need to double the filling if you are using pie crust.
- The condensed milk thickens when it is chilled and also thickens when it interacts with the lemon in the yogurt, creating a filling that is very similar to a no bake cheesecake filling.
- You can use Greek yogurt in place of skyr yogurt but the filling won’t get as thick.
- The condensed milk is chilled ahead of time so that the filling sets faster.
More Lemon Recipes
- 3 Ingredient No Bake Lemon Balls
- 4 Ingredient No Bake Lemon Yogurt Cheesecake Bars
- 4 Ingredient Lemon Yogurt Cheesecake
3 Ingredient Lemon Yogurt Cheesecake Bites
These lemon yogurt cheesecake bites are an easy dessert to make for any upcoming spring, summer or brunch gatherings. They only need 3 ingredients and feature a creamy no bake filling.
Ingredients
- 2 sheets (490g) puff pastry , or 1 (17.3 oz) box of puff pastry sheets
- 1/2 cup (117g) lemon flavored Icelandic skyr yogurt, chilled
- 2 tbsp (36g) chilled sweetened condensed milk, see note
Instructions
- Preheat the oven to 375°F (191°C).
- Let puff pastry sheets soften to room temperature. Roll out one sheet to an approximate 10 inch square. Use your 3.75 inch cookie cutter to cut 4 flower shapes out of the dough. Reroll the scraps and cut 2 more flower shapes for a total of 6 flowers per puff pastry sheet. You will have some leftover dough scraps. I didn't do more than 6 per sheet because I felt like the dough was stretched too thin for anything more than 6. Repeat with the second puff pastry sheet.
- Gently place cut dough into a nonstick muffin pan, pressing down to make sure it fits snuggly. Use a fork to pierce the bottom of the dough several times. See photo in post for reference. You do not need to grease the muffin pan if it is nonstick. The oil from the puff pastry should keep them from sticking.
- Bake pastry in the preheated oven for about 15-20 minutes, or until the crust is deep golden brown, puffed, crispy and fully cooked. Remove from oven and immediately use the back of a metal spoon to press down the puffed center of each pastry, so that you have a well for the filling. It's best to do this while the pastry is still warm because it won't flake and break as much.
- Allow the pastries to fully cool and set. Once they are ready, make the filling. Add chilled yogurt and chilled condensed milk to a mixing bowl. Whisk to evenly combine. Spoon a scant 1 tbsp of filling into each pastry. The filling will continue to thicken once it is added, so allow the filling to set for about 15-30 minutes before serving. If desired, you can also garnish the pastries with powdered sugar, lemon zest or lemon slices. These pastries are best enjoyed soon after they are baked, while the puff pastry is still crispy. Store any leftovers in the fridge in an airtight container.
Notes
- Puff pastry note: I used Pepperidge Farm Puff Pastry Sheets.* Each box contains 2 sheets. You will have some leftover dough scraps. You can also use refrigerated pie crust though you will need more filling.
- Flower cutter note: I used this 3 3/4 inch flower cutter*. You can also use circle or square cutters, with similar width.
- Condensed milk note: You want to use sweetened condensed milk that has been chilled in the fridge for a few hours or overnight so that it is very thick. This allows the filling to set faster without needing to refrigerate it. I used La Lechera condensed milk.*
- Yogurt note: Keep the yogurt chilled in the fridge until ready to use. I used Siggi skyr lemon yogurt.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition assumes 30 grams of puff pastry dough per individual bite. I weighed the cut dough before adding them to the muffin pans.
Serving: 1bites, Calories: 130kcal, Carbohydrates: 12g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Sodium: 110mg, Fiber: 1g, Sugar: 3g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Hi Jennifer,
I’ll definitely try this recipe for mother’s day.
Thank you.
Marlene
Great! We hope you enjoyed it!
Looks very good and it can be served at any party event
Yes, these are great for parties!
I haven’t tried tried these yet but I’m going to get the ingredients tomorrow and put the stuff together so I can again enjoy some more lemon because it is my absolute favorite. thanks so much for your yummy recipes
Hi Linda! We hope you enjoy this recipe!
I would like to make this recipe. I like lemon,yogurt, and cheesecake.
We hope you enjoy this one!
I’m very unhappy Siggi yogurt is unavailable & there is no idea when it’s coming available.
(What can I use instead)
Any brand of lemon flavored Icelandic skyr yogurt should work. It does not have to be Siggi. It also works with Greek yogurt.
I’m very unhappy Siggi yogurt is unavailable & there is no idea when it’s coming available.
(What can I use instead)
You can also use Greek yogurt, but I prefer skyr yogurt because it is thicker and more similar to cream cheese. You can use any brand of lemon Icelandic skyr yogurt.