Mini Lemon Cheesecakes

For a speedy dessert that's part sweet, part tart, and completely party-ready, try our mini lemon cheesecake bites.

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4.5 by 7 people

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

Mini Lemon Cheesecakes

Directions

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

  • 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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7 Ratings

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