This recipe for Mini Lemon Cheesecakes starts with a lemon bar mix.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1 package Betty Crocker Supreme Lemon Bar Mix
- 3 ounces cream cheese, softened
- 1 teaspoon lemon extract
- 3 eggs, divided
- 1/3 cup water
- powdered sugar
- Any one of these:
- Pie Fillings: lemon, raspberry or cherry OR
- Curds: lemon, lime or orange
Preparation:
Heat oven to 350 degrees F. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups (1-3/4 x 1 inch). Divide crust mix from lemon bar package evenly amoung cups. Press crust down using back of spoon. Bake 6 to 8 minutes or until lightly brown.
Beat cream cheese, extract and 2 eggs until combined. Stir in filling mix, water and remaining egg. Combine until almost smooth. Put 1 T. of mixture in each muffin cup.
Bake 20 to 25 minutes or until firm. Cool in pan for 10 minutes. Refrigerate 2 hours before serving. Just before serving sprinkle with powdered sugar and top with 1/2 t. pie filling or curd.
