Mini Raspberry Cheesecakes

 

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1 (18 1/2 ounce) box Betty Crocker Supreme Lemon Bars Mix 3 ounces cream cheese, softened 3 eggs 1/3 cup water Confectioners' sugar, if desired Raspberry pie filling

The Directions

Yields 36 to 48

Preheat oven to 350 degrees F.

Place miniature paper baking cup 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 to 2 teaspoons each); press in bottoms of cups, using back of a spoon. Bake for 6 to 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 tablespoon each) with cream cheese mixture. Bake for 20 to 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 teaspoon pie filling if desired.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.