Lemon Cheesecake Bites

Name: Lemon Cheesecake Bites
Prep time: 25 min
Total time: 3 h 40 min
Yield: 24 cheesecake bites
Ingredients: Crust; 1/2 cup graham cracker crumbs; 2 tablespoons Land O Lakes® Butter melted; 2 tablespoons sugar; Filling; 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; Garnish; Lemon pie filling; Fresh mint leaves, if desired

Lemon pie filling and cream cheese create a tempting mini cheesecake tart.

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25 min

Prep Time

03 hrs 40 min

Total Time

24 cheesecake

bites

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Ingredients

Crust

¹/₂ cup graham cracker crumbs

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons sugar

Filling

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

Garnish

Lemon pie filling

Fresh mint leaves, if desired

How to make

STEP 1

Heat oven to 375°F. Place paper baking cups into 24 mini muffin pan cups; set aside.
STEP 2

Combine all crust ingredients in bowl. Firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
STEP 3

Combine all filling ingredients except egg in bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed.
STEP 4

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.
STEP 5

Garnish with dollop of pie filling and fresh mint leaves just before serving, if desired.
STEP 6

Store in container with tight-fitting lid in refrigerator up to 4 days.

Tip #1

- For best results, allow cream cheese and egg to come to room temperature before beating. This prevents lumps from forming in the tarts.

Tip #2

- The filling will settle and fall during chilling, creating a rich dense cheesecake filling.

Tip #3

- 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.