Mini Lemon Cheesecakes
For a speedy dessert that's part sweet, part tart, and completely party-ready, try our mini lemon cheesecake bites.
Rate This!
Mini Lemon Cheesecakes
Directions
- 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.
- 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 the baked miniature phyllo dough shells.
- 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.
- If desired, garnish with very thin strips lemon peel or finely shredded lemon peel.
Nutrition Facts (Mini Lemon Cheesecakes)
- Per serving:
- 61 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 9 mg chol. ,
- 32 mg sodium ,
- 7 g carb. ,
- 0 g fiber ,
- 4 g sugar ,
- 1 g pro.