Mini Lemon Cheesecakes

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.