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“Lemon pie filling and cream cheese create a tempting filling for these mini tarts.”
READY IN:
40mins
YIELD:
24 cheesecake bites
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375. Line mini muffin pan cups with paper cup liners; set aside.
  2. Combine crust ingredients in small bowl. Firmly press about 1 rounded teaspoon crust mixture into bottom of each paper liner.
  3. Combine all filling ingredients except egg in large bowl; beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed.
  4. Spoon about 1 rounded tablespoon lemon mixture over crust mixture in each cup. Swirl tops with spoon. Bake for 15 to 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. Just before serving, garnish with dollop of pie filling and fresh mint leaves, if desired.
  6. Store in container with tight-fitting lid in refrigerator for up to 4 days.

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