MINI LEMON CHEESECAKE BITES RECIPES

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LEMON CHEESECAKE BITES RECIPE | LAND O’LAKES



Lemon Cheesecake Bites Recipe | Land O’Lakes image

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

Provided by Land O'Lakes

Categories     Cheesecake    Cheese    Lemon    Fruit    Dairy    Cake    Dessert

Total Time 0 minutes

Prep Time 25 minutes

Yield 24 cheesecake bites

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 100 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 30 milligrams, SodiumContent 55 milligrams, CarbohydrateContent 11 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

MINI CHEESECAKES FROM PHILADELPHIA® | ALLRECIPES



Mini Cheesecakes from PHILADELPHIA® | Allrecipes image

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips    PHILADELPHIA Cream Cheese

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 18 mini cheesecakes

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

  • Heat oven to 325 degrees F.
  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  • Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Nutrition Facts : Calories 249.5 calories, CarbohydrateContent 18.5 g, CholesterolContent 92.6 mg, FatContent 18.9 g, FiberContent 0.4 g, ProteinContent 4 g, SaturatedFatContent 10.5 g, SodiumContent 208.8 mg, SugarContent 12.6 g

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