No Bake Strawberry Lemonade Bites Are A Refreshing Treat In This Blazing Summer Heat


There’s something so satisfying about making a dish that requires minimal effort. My favorite kinds of desserts to cook in the summertime are the ones that require no baking whatsoever. It gets so incredibly hot around here that the last thing I want to do is crank up a blazing hot oven to cook a dish. No thank you!

With a bounty of summer berries galore, this is the perfect season to indulge in as many cool, refreshing, fruit-filled treats as possible. When your sweet tooth is crying for something oh-so-satisfying, the perfect answer is a helping of no-bake strawberry lemonade bites. The name itself is enough to make my mouth begin watering.


The tartness from the lemon juice paired with a fresh, plump, juicy strawberry and a crisp, buttery crust is just what the sweet tooth doctor ordered! It’s creamy, refreshing, cold, and delicious. These little bite-sized morsels of perfection are the perfect low-maintenance dish to bring to your next BBQ.

It’s a treat that will surely satisfy the cravings of taste buds young and old. Check out the recipe below to see just how easy it is to make these delicious summery treats at home - no oven required!



For The Crust:
4 graham cracker sheets
3 tbsp. melted butter
1 tbsp. brown sugar

For The Filling:
8 oz. cream cheese, softened to room temperature
14 oz. can fat-free sweetened condensed milk
1/4 c. egg whites
1 tsp. lemon zest
1/2 c. fresh lemon juice (about 4 lemons)
2 tsp. powdered gelatin
3 tbsp. boiling water
12 strawberries, sliced in half



Place graham crackers into a food processor and pulse until very fine. Add butter and brown sugar and pulse until well combined. Spray muffin tins with non-stick spray and spoon 1 heaping teaspoon of the graham cracker mixture into each cup. Press down firmly to form the crust and then place the muffin tin in the refrigerator until ready to use.

In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg whites until smooth and creamy (about two 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 two minutes and then beat into the cream cheese mixture.

Fill each muffin tin to the top with the filling. Place back in the refrigerator to firm up for at least eight hours or overnight. Run a small knife around the outside of each cup to pop it out of the tin. Top with half a strawberry. Store in the refrigerator until ready to eat. Enjoy!

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