Lemon Cheesecake Cups
4 ounces softened cream cheese
3 tablespoons sugar
1 teaspoon flour
1/2 teaspoons vanilla extract
2 teaspoons fresh lemon zest
2 teaspoons lemon juice
15 Mini Fillo Shells (1 box)
1/4 cup canned lemon pie filling
fresh lemon slice for garnish (optional)
Preheat oven to 325°F. In a bowl, use a mixer to beat cream cheese, sugar and flour. Add the egg, and lemon zest and lemon juice. Beat until smooth. Spoon a little into into each shell. Bake about 12 minutes. Let cool 10 minutes. Top each with a little pie filling. You can decorate the top of each with a tiny piece of lemon before serving.
Makes 15 desserts. These are best eaten the same day. You can also top each with fresh small berries and or whipped cream.