Recipe

Mini Lemon Cheesecakes Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 2 years, 2 months ago These are quick and easy. Mini lemon cheesecakes from. Lemon bar box mix simply mixed with cream cheese. These should be made mini but depends on the baking cups you get recipe yields:36-48 minature cheesecakes. Simple! Prep:20m Cook:25m Servings:36	Recipediva
	easy box cheese lemon

Does this look good? Yeah! / Nope

Recent Gawkers

megpie

geeimjo

wasteoft

tcpr

jo_jo_ba

turlak

rva93

cjcoker

kidaria

nettcndy

leonora5

gmatoots

Ingredients

1 package Betty Crocker Supreme Lemon bars mix

1 package (3 ounces) cream cheese, softened

3 eggs

1/3 cup water

Powdered suger, to sprinkle before serving

Lemon or raspberry pie filling to top before serving

Directions

350

Place baking cups in miniture muffin tins or muffin pans.

36 to 48 miniature muffin cups, 1 3/4 x 1 inch.

Divide ready mixed crust (dry) from lemon bars mix evenly amoun muffin cups (1 to 2 teaspoons each); press in bottoms of cups using back of measuring spoon. Heck, I use a shot glass!

Bake 6-8 minutes or until very light brown. DO not over bake.

Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire wisk.

Stir in filling mix from lemon bars mix, water and remaining egg until smooth(few tiny lumps may remain, I use my mixer for all the mixing).

Fill muffin cups about 3/4 full (about 1 tablespoon easch) with lemon cheese mixture.

Bake 20-25 minutes or until firm. IF you are making bigger cups then adjust cooking time accordingly, check with tester.

For best flavor, refrigerate 2 hours before serving.

Before serving sprinkle with powdered sugar and top each with about 1/2 teaspoon of pie filling.

Can store for up to 48 hours. OR freeze wrapped tightly for up to 4 months.

Not quite what you're looking for? See more Dessert / Cheesecakes

Or see more just like this