Lemon pie filling and cream cheese create a tempting mini cheesecake tart.
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1/2 cup graham cracker crumbs
2 tablespoons Land O Lakes® Butter, melted
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
1 large Land O Lakes® Egg
Lemon pie filling
Fresh mint leaves, if desired
Heat oven to 375°F. Place paper baking cups into 24 mini muffin pan cups; set aside.
Combine all crust ingredients in bowl. Firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
Combine all filling ingredients except egg in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed.
Spoon 1 rounded tablespoon lemon mixture over crust mixture in each cup. Swirl tops with spoon. Bake 15-17 minutes or until puffed and set. Allow to cool 1 hour at room temperature. Refrigerate at least 2 hours or until serving time.
Garnish with dollop of pie filling and fresh mint leaves just before serving, if desired.
Store in container with tight-fitting lid in refrigerator up to 4 days.
- 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.