LEMON CHEESECAKE BITES RECIPES

Steps:

• Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Set aside.
• For crust, in a small bowl combine finely crushed graham crackers, 1/4 cup of the sugar and the butter. Press evenly into the bottom of the prepared pan. Bake for 10 minutes then cool on a wire rack.
• In a medium bowl whisk together milk and pudding mix until smooth; set aside. In a large bowl beat Neufchatel cheese and fat-free cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the remaining 3/4 cup sugar, yogurt, pudding mixture and salt. Beat until combined. Add eggs, one at a time, beating well after each addition. Beat in 1 tablespoon of the lemon peel and the lemon juice until combined.
• Evenly spread batter over cooled graham cracker crust. Bake for 65 to 75 minutes or until a 1-inch area around outside edges appears set when gently shaken (center will still jiggle when gently shaken). Cool completely in pan on a wire rack. Cover cheesecake with plastic wrap, making sure the plastic wrap touches the surface of the cheesecake to avoid condensation. Chill for at least 8 hours or up to 24 hours.
• In a small microwave-safe bowl combine white baking pieces and shortening. Microwave on 100 percent power (high) for 10 to 60 seconds or until melted, stirring every 20 seconds.
• Drizzle the melted mixture over baked cheesecake; sprinkle with chopped pistachios. Using the edges of the foil, lift the uncut cheesecake out of the pan. Cut into 25 squares. Sprinkle with the remaining 1 tablespoon lemon peel.

Steps:

• 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.