Lemon Cheesecake Cups

Lemon Cheesecake Cups

4 oz. softened cream cheese
3 tablespoons sugar
1 teaspoon flour
1 egg
1/2 teaspoons vanilla extract
2 teaspoons lemon juice
15 Mini Fillo Shells (1 box)
1/4 cup canned lemon pie filling

In a small bowl, beat cream cheese, sugar and flour. Blend in egg, vanilla and lemon juice, until smooth. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 325°F oven 12-15 minutes. Let cool 10 minutes. Top with pie filling…

Makes 15 desserts.

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Show Comments (2)

  1. Reply

    Cathie Van Domelen

    March 29th, 2012 at 12:24 PM

    For a church luncheon, I doubled the recipe and filled 30 little shells plus 6 cupcake papers. As a base for the cupcakes, I used Girl Scout shortbread cookies. All were great. P.S. I kept the cupcakes for home use!

    • Reply

      Amy Hanten

      March 30th, 2012 at 12:09 PM

      Great idea on using shortbread cookies for the cupcakes! Love it! Thanks! -Amy

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