Lemon Light Cheesecake Puffs

Total Time
Prep 10 mins
Cook 20 mins

Light and lemony cheesecake filling in puff pastries that is SO easy to make, but is fancy enough for company!


  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.