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Mini Lemon Cream Pies are fun and easy no bake dessert to make this summer! Mini phyllo shells are filled with a sweet, tart and creamy lemon filling and topped with a dollop of whipped cream. They’re sure to be a hit at all your summer celebrations!
This recipe and photos have been updated from their original publish date of 3/30/2015
It takes a lot for me to turn on the oven and bake during the summer. Pretty much the only exception is when I want to make this gluten free peach crisp or some sort of berry crisp.
I live for ice cream and no-bake desserts during the hot summer months. They’re cold, usually creamy and super satisfying when it’s hot outside. These Mini Lemon Cream Pies are one of my favorites to make when we’re having a party. They’re incredibly easy to make and you can prep the filling ahead of time.
Ingredients Needed For Mini Lemon Cream Pies
- mini phyllo shells
- plain Greek yogurt
- cream cheese
- powdered sugar
- lemon
- vanilla extract or vanilla bean paste
- whipping cream or store bought whipped cream
How to Make Mini Lemon Cream Pies
To make the lemon cream pies, start by combining the cream cheese, Greek yogurt and powdered sugar into the bowl of a stand mixer with a whisk attachment or a large bowl if you are using a handheld mixer or whisk. Whisk the ingredients together until they are smooth and creamy.
Add in the lemon zest, juice and vanilla and continue to whisk until everything is incorporated and smooth. Divide the filling into the mini phyllo shells if you are serving them right away. Otherwise scoop the filling into a bowl, cover and refrigerate until ready to use.
Wipe out the bowl that you made the filling in and add the whipping cream, powdered sugar and vanilla to it. Beat the mixture on medium speed and once it starts to thicken raise the speed to high and beat until stiff peaks form. Put the whipped cream into a piping bag and pipe onto the top of the mini pies. You can also just dollop the whipped cream on with a spoon.
Frequently Asked Questions
The filling for the pies can be made a day ahead of time, however I wouldn’t not add the filling to the phyllo shells until just before serving. The longer the filling sits in the phyllo shells the softer they will get.
No. The mini phyllo shells are pre-baked. Simply remove them from the freezer and fill them. If you want them to be crispier and more golden brown, then you’ll want to bake them at 350° for 3-5 minutes, however this isn’t necessary.
You can find mini phyllo shells in the freezer section of most grocery stores. It’s usually in the area where frozen puff pastry and pie shells are.
No. I’ve used both non fat and full fat and a mixture of the two when making these. You will have a richer flavor and thicker/creamier consistency when using full fat ingredients. The filling may be slightly runnier if you’re using all non fat ingredients. My preference is to use low fat cream cheese and either low fat or non fat plain Greek yogurt.
More No Bake Desserts
- Lemon Cheesecake Stuffed Strawberries
- No Bake Apple Pie Bites
- Berry Vanilla Cheesecake Parfaits
- Greek Yogurt Fudgesicles
- Vegan Strawberries and Cream Popsicles
Mini Lemon Cream Pies
Ingredients
Mini Lemon Cream Pies
- 15 mini phyllo shells
- 6 ounces plain Greek yogurt
- 3 ounces low fat cream cheese, softened
- 3 1/2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
Whipped Cream
- 1/3 cup heavy whipping cream, cold
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer or with a handheld mixer beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla together until they are totally combined and smooth. Divide the filling into each of the mini phyllo shells.
- Clean out the bowl that the lemon cream filling was made in and add in all of the whipped cream ingredients. Using the whisk attachment, beat the whipped cream on high until stiff peaks form.
- Use a piping bag to pipe the whipped cream on top of each mini lemon cream pie. You can also use a spoon and dollop it on. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so cute! I love how you lightened up the filling with Greek yogurt!
Thanks Heather!
I can’t get enough lemon lately! These look amazing!
Me either Jessica! Thanks!
These cream pies are such a delight. Definitely a crowd pleaser for any spring gatherings!
Thanks Lisa!
These are so flippin’ adorable!! I LOVE lemon!
Thanks Julie! Lemon is the best!
These look perfect for Easter dessert Danae! Love this idea :)
Thanks Gerry! I plan on making them for Easter!
These could be dangerous around me! I could totally eat ALL of them! What a fun treat, Danae!
Thanks Julie! I’m a little embarrassed to say how many of them I ate! ;-)
Absolutely adorable!
Thanks so much Olivia! :-)
OMG this Monday came wayyyyy too quickly! I hate it when that happens! I definitely think these little cuties lesson the blow. I’ll take 12 please. k…thanks. ;)
I hate it too girl! Gorgeous weekends need to last longer, the snowy cold ones can go quick! You can totally have 12 because they’re mini and mini means more, right?! ;-)
OMGosh those mini pies are so cute!!!! They look so perfect and incredibly delish!
Thanks Anna! I just love mini desserts!
These little bites look so beautiful and refreshing!
Thanks Kim!