"The belly rules the mind."--Spanish Proverb

Mini Lemon Cheesecakes Recipe

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This recipe for Mini Lemon Cheesecakes, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Martin
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Betty Crocker Supreme Lemon Bars Mix
1 pkg. (3 oz.) cream cheese, softened
3 eggs
1/3 cup water
powdered sugar
Lemon or raspberry pie filling

Directions:
Directions:
Heat oven to 350. Place mini paper baking cup in each of 36-48 mini muffin cups. Divide crust mix dry evenly among cups. Press in bottom of cups, using back of measuring spoon. Bake 6-8 minutes.
In medium bowl, beat cream cheese and 2 eggs thoroughly, using a whisk. Stir in filling, mix, water and remaining egg until smooth. Fill cups about 3/4 full. Bake 20-25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor refrigerate 2 hours before serving, sprinkle with powdered sugar and top with 1/2 tsp. pie filling.

 

 

 

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