Skip Navigation
Search recipes, ingredients, articles, products...
Lemon Cheesecake Bites
Get started!



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.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.