Recipe

Mini Lemon Cheesecakes Recipe


Mini Lemon Cheesecakes Recipe
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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!

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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
  1. 350
  2. Place baking cups in miniture muffin tins or muffin pans.
  3. 36 to 48 miniature muffin cups, 1 3/4 x 1 inch.
  4. 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!
  5. Bake 6-8 minutes or until very light brown. DO not over bake.
  6. Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire wisk.
  7. 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).
  8. Fill muffin cups about 3/4 full (about 1 tablespoon easch) with lemon cheese mixture.
  9. Bake 20-25 minutes or until firm. IF you are making bigger cups then adjust cooking time accordingly, check with tester.
  10. For best flavor, refrigerate 2 hours before serving.
  11. Before serving sprinkle with powdered sugar and top each with about 1/2 teaspoon of pie filling.
  12. 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
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