These No Bake Lemonade Strawberry Bites Are A Simple And Refreshing Treat

What do you look for when you choose a treat to make for your family or for an event? If you are like most people, there are a few things that must come together for it to be a success. First of all, it has to be delicious or it wouldn’t be worth making in the first place. Second, it has to be simple. This recipe brings both of those factors together nicely.

Lemon treats have always been a crowd pleaser, but this recipe takes things to the next level. They are no bake, strawberry lemonade bites and they are such a light and refreshing treat, you might just make them for all of your parties. Try this simple recipe one time and you are sure to come back to it time and time again.


4 graham cracker sheets (8 squares)
2 tablespoons melted butter
1 tablespoon brown sugar

For the filling

8oz-1/3 cream cheese, softened to room temperature
14oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 tablespoons boiling water
12 small strawberries, sliced in half


Place graham crackers into a food processor and process until very fine.

Add butter and brown sugar then process to combine.

Spray muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup. Press down firmly to form the crust, then place muffin tins into the fridge.

In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes.

Add lemon zest and juice and beat until fully combined.

In a small bowl whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes, then beat into the cream cheese mixture.

Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight. Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry. Store in the refrigerator.