Lemon Cheesecake Bites

These creamy and lemony cheesecake bites are diabetic-friendly and guilt free!

Prep Time:
30 mins
Additional Time:
9 hrs 5 mins
Total Time:
9 hrs 35 mins
25 servings


  • 1 cup finely crushed graham crackers

  • 1 cup sugar (see Tip)

  • 3 tablespoons butter, melted

  • 1 cup fat-free milk

  • 1 4-serving-size package fat-free, sugar-free, reduced-calorie lemon instant pudding mix

  • 2 (8 ounce) packages reduced-fat cream cheese (Neufchâtel), softened

  • 1 (8 ounce) package package fat-free cream cheese, softened

  • ¼ cup plain fat-free Greek yogurt

  • ¼ teaspoon salt

  • 3 eggs

  • 2 tablespoons finely shredded lemon peel

  • 2 tablespoons lemon juice

  • 2 tablespoons white baking pieces

  • ½ teaspoon shortening

  • 2 tablespoons pistachio nuts, chopped


  1. Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Set aside.

  2. For crust, in a small bowl combine finely crushed graham crackers, 1/4 cup of the sugar and the butter. Press evenly into the bottom of the prepared pan. Bake for 10 minutes then cool on a wire rack.

  3. In a medium bowl whisk together milk and pudding mix until smooth; set aside. In a large bowl beat Neufchatel cheese and fat-free cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the remaining 3/4 cup sugar, yogurt, pudding mixture and salt. Beat until combined. Add eggs, one at a time, beating well after each addition. Beat in 1 tablespoon of the lemon peel and the lemon juice until combined.

  4. Evenly spread batter over cooled graham cracker crust. Bake for 65 to 75 minutes or until a 1-inch area around outside edges appears set when gently shaken (center will still jiggle when gently shaken). Cool completely in pan on a wire rack. Cover cheesecake with plastic wrap, making sure the plastic wrap touches the surface of the cheesecake to avoid condensation. Chill for at least 8 hours or up to 24 hours.

  5. In a small microwave-safe bowl combine white baking pieces and shortening. Microwave on 100 percent power (high) for 10 to 60 seconds or until melted, stirring every 20 seconds.

  6. Drizzle the melted mixture over baked cheesecake; sprinkle with chopped pistachios. Using the edges of the foil, lift the uncut cheesecake out of the pan. Cut into 25 squares. Sprinkle with the remaining 1 tablespoon lemon peel.


Tip: If using a sugar substitute, choose from Splenda(R) Granular, Sweet'N Low(R) bulk or packets, or Truvia(R) Spoonable or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar for the crust and 3/4 cup sugar for the cheesecake filling. Nutrition per serving with substitute: same as below, except 114 calories, 8 g carbohydrate, 3 g total sugar.

Nutrition Facts (per serving)

142 Calories
7g Fat
15g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 25
Serving Size 1 square
Calories 142
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 5g 10%
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 41mg 14%
Vitamin A 255IU 5%
Vitamin C 1mg 1%
Folate 10mcg 2%
Sodium 244mg 11%
Calcium 75mg 6%
Iron 0mg 2%
Magnesium 7mg 2%
Potassium 101mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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