Lemon Cheesecake Bites
24 cheesecake
25 min
03 hrs 40 min



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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. 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.

  4. 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.

  5. STEP 5

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

  6. 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.

Tip #4

- Each cheesecake can be spread with whipped cream and topped with a dollop of pie filling, if desired.


5Fat (mg)
30Cholesterol (mg)
55Sodium (mg)
11Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  November 12, 2011

I made these last weekend for a baby shower thy were a great hit really easy and yummy

— says nancy b.
  April 25, 2011

The cheesecake filling was good, however it did not have a very strong flavor. The lemon pie filling helped boost the flavor. My biggest problem is that these are extremly messy due to the fact that they are very difficult to remove from the baking paper. You end up with more on you than you do in you! These treats are good to make at home for the family but I do not recommend that you make them to take somewhere to impress your friends.

— says Kemarie B.
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