Mini Lemon Cheesecakes
From recipediva 17 years agoIngredients
- 1 package Betty Crocker Supreme lemon bars mix shopping list
- 1 package (3 ounces) cream cheese, softened shopping list
- 3 eggs shopping list
- 1/3 cup water shopping list
- Powdered suger, to sprinkle before serving shopping list
- lemon or raspberry pie filling to top before serving shopping list
How to make it
- 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.
People Who Like This Dish 3
- nightingale_1950 Midlothian, VA
- clbacon Birmingham, AL
- recipediva Pittsburgh, PA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments