1/2 cup graham cracker crumbs
2 tablespoons sugar
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1/2 cup canned lemon pie filling
1/4 cup sour cream
1 tablespoon all-purpose flour
2 teaspoons freshly grated lemon zest
Lemon pie filling
Fresh mint leaves, if desired
- For best results, allow cream cheese and egg to come to room temperature before beating. This prevents lumps from forming in the tarts.
- The filling will settle and fall during chilling, creating a rich dense cheesecake filling.
- Place pie filling in disposable pastry bag fitted with tip or spoon into resealable plastic food bag with 1 corner cut off to pipe pie filling onto tops of cheesecakes.
- Each cheesecake can be spread with whipped cream and topped with a dollop of pie filling, if desired.