No-Bake Strawberry Lemonade Bites Recipe

Yields: 24 mini bites
Prep time: 20 minutes
Chill time: 8 hours or overnight

Ingredients

For the crust:

  • 8 full sheets of graham crackers (approximately 1 cup crumbs)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar

For the filling:

  • 8 ounces cream cheese (1/3 less fat works too), softened to room temperature
  • 14 ounces sweetened condensed milk (fat-free is fine)
  • ¼ cup egg beaters (or 2 large eggs, if preferred)
  • 2 teaspoons powdered gelatin
  • 3 tablespoons boiling water
  • 1 teaspoon lemon zest (from about 1 lemon)
  • ½ cup fresh lemon juice (from 3-4 lemons)
  • 12-15 small strawberries, sliced in half, for garnish

Instructions

Make the crust:

  • Crush the graham crackers in a food processor (or place in a zip-top bag and crush with a rolling pin) until you have fine crumbs.
  • In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well.
  • Grease 2 mini muffin tins with non-stick cooking spray.
  • Divide the crust mixture evenly into the muffin cups (about 1 heaping teaspoon per cup). Press the crumbs firmly into the bottom and slightly up the sides using a flat-bottomed shot glass or your fingers.
  • Put the muffin tins in the refrigerator to chill.

Prepare the filling:

  • In a large bowl, beat the softened cream cheese until smooth.
  • Gradually add in the sweetened condensed milk, beating until well combined.
  • Stir in the egg beaters (or eggs) until incorporated.
  • In a separate, small bowl, whisk together the powdered gelatin and boiling water. Let cool for 2 minutes (don’t wait longer, or it may set).
  • Add the cooled gelatin mixture, lemon zest, and lemon juice to the cream cheese mixture. Beat until smooth.

Assemble the bites:

  • Remove the muffin tins from the refrigerator.
  • Spoon a heaping tablespoon of the cream cheese mixture into each muffin cup, filling to the top.
  • Place the muffin tins back in the refrigerator and chill for at least 8 hours, or ideally overnight, until completely set.

Garnish and serve:

  • Before serving, place a halved strawberry on top of each bite.
  • To remove, run a thin knife around the edges of each bite to loosen from the pan.

Tips:

  • For a stronger lemon flavor, add an extra teaspoon of lemon zest to the filling.
  • If you don’t have powdered gelatin, use unflavored gelatin and adjust the instructions according to the package directions.
  • Store leftovers covered in the refrigerator for up to 3 days.

Enjoy your refreshing, summery No-Bake Strawberry Lemonade Bites!

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