The Pioneer Woman Tasty Kitchen
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Raspberry-Stuffed Lemon Cheesecake Cups

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Level: Easy

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12
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Description

These little bites are so pretty with their raspberry swirl. They are perfect for a Spring dessert!

Ingredients

  • 40 whole Nilla Wafers, Finely Crushed
  • ½ sticks Butter, Softened
  • 3 teaspoons Grated Lemon Peel, Divided Use
  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Sugar
  • 1 whole Egg
  • 1 Tablespoon Fresh Lemon Juice
  • 21 ounces, weight Canned Raspberry Pie Filling, Divided Use
  • 12 whole Fresh Raspberries For Garnish
  • Cool Whip (optional)

Preparation

Line a 12-count standard size muffin tin with paper liners. Preheat oven to 350 F.

Put the crushed Nilla wafers into a bowl and mix with the softened butter and 2 teaspoons of the lemon peel. Mix until blended. Spoon 2 tablespoons of crumbs into each of the paper lined muffin cups. Press crumbs firmly into the cup with a tart shaper, allowing some crumbs to push up the sides as well.

Put cream cheese into the bowl of your stand mixer and beat until fluffy. Add sugar and remaining lemon peel and mix to combine. Add egg and lemon juice and beat until whipped and light.

Add 1 teaspoon of pie filling into each cup and cover it with cream cheese mixture. Add one more dab of raspberry filling to the top of each cup and swirl with a toothpick.

Bake for 40 minutes at 350 F or until lightly browned. Turn oven off and let them sit in the oven for 20 more minutes, with door open. Remove pan to a wire rack, remove papers, and allow them to cool for 1 hour.

Before serving, top each cup with a swirl of Cool Whip and a fresh raspberry.

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