Memorial Day Recipes

Mini Raspberry Cheesecakes

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Mini Raspberry Cheesecakes

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Made in muffin cups for easy transporting and serving, these mini-cakes are delicious.

Ingredients

  • 1 18 1/2 oz. box Betty Crocker Supreme Lemon Bars Mix
  • 3 oz. cream cheese, softened
  • 3 eggs
  • 1/3 C. water
  • Confectioners' sugar, if desired
  • Raspberry pie filling

Directions

Preheat oven to 350 degrees. Place miniature paper baking cups in each of 36-48 miniature muffin cups, 1 3/4 x 1 inch. Evenly distribute dry crust from lemon bars mix evenly among muffin cups (1-2 tsp. each); press in bottoms of cups, using back of a spoon. Bake for 6-8 minutes or until very light brown.

Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire whisk. Stir in filling mix from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 Tbs. each) with cream cheese mixture. Bake for 20-25 minutes or until firm.

Cool for 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with confectioners' sugar. Top each with 1/2 tsp. pie filling if desired.

Yields: 36-48

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