Delicious no-bake recipe for small, round treats with a creamy, tangy lemon flavor — perfect for a refreshing bite-sized dessert

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Ingredients

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/3 cup (40g) powdered sugar
  • 1 1/4 cups (125g) graham cracker crumbs (or digestive biscuit crumbs)
  • 3 tbsp unsalted butter, melted
  • Optional: extra powdered sugar or shredded coconut for rolling

Instructions

  1. In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined.
  2. Press about 1 teaspoon of the crumb mixture into the bottoms of mini muffin cups or silicone molds to form a base. Set aside.
  3. In another bowl, beat the cream cheese until smooth and creamy.
  4. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until fully combined and fluffy.
  5. Spoon or pipe the lemon filling over the crust base in each mold. Smooth the tops.
  6. Chill in the refrigerator for at least 2 hours or until set.
  7. Once firm, remove from molds. Roll in powdered sugar or coconut if desired.
  8. Store in the fridge until ready to serve.

Would you like a vegan version or an option using condensed milk?

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