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.
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