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Mini Lemon Cheesecakes

}Using the sweetened condensed milk combines the sugar, dairy, and vanilla all in one and makes this recipe sooooo easy! }The cookie crust will soften. }Any berry will work. }Change the lemon to another flavor you like. I was thinking a banana cream cheesecake or a maple bourbon cheesecake with bacon garnish.
3 faves
Nutrition per serving    (USDA % daily values)
CAL
126
FAT
22%
CHOL
23%
SOD
6%
Uploaded by: Amy Anderson

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Ingredients for 12 servings

12 round shortbread cookies (I used sandies)

1 package cream cheese

1/2 cup sweetened condensed milk

2 eggs

2 t lemon zest

2 T lemon juice

garnish berries

Preparation

1.

Line a muffin tin with cupcake cups and place a cookie in the bottom. The cookie should fit in tight.

2.

Mix cream cheese with lemon zest on med high until fluffy. On med add sweetened condensed milk. Mix until combined. Add eggs, one at a time. Finally, add lemon juice.

3.

Fill the cupcake liners and bake at 325 F for 20 mins. Let cool in pan for 30 mins. Refrigerate for 3 hours or overnight. Garnish and enjoy!!

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