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Lemon Cheesecake Tassies

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  • Yields: 15 tassies
  • Start to Finish: 15 mins

Lemon Cheesecake Tassies

Ingredients

Directions

  1. In a small bowl combine one 3-ounce package softened cream cheese, 2 tablespoons sugar, 2 tablespoons sour cream, 1 teaspoon milk, and 1/2 teaspoon finely shredded lemon peel. Beat with an electric mixer on medium-low speed until combined. Add additional milk, 1 teaspoon at a time, until mixture is thick but spoonable. Spoon about 2 1/4 teaspoons of the cream cheese mixture into each of 15 baked miniature phyllo dough shells. Stir one 10-ounce jar lemon curd to loosen. Spoon about 1/2 teaspoon of the lemon curd over top of cream cheese mixture in each phyllo dough shell. If desired, garnish with very thin strips lemon peel or finely shredded lemon peel.

Nutrition Facts (Lemon Cheesecake Tassies)

    Per serving:
  • 61 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 32 mg sodium,
  • 7 g carb.,
  • 0 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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